Cinnamon is the dried bark of an
evergreen busy tree. There is a particular season for pealing of the bark. It is
considered superior compared to cassia though they belong to the same
class.
Cinnamon is used in a wide variety
of foods, beverages, pharmaceuticals, liquors, cosmetics, perfumery and toiletries.
A major ingredient of garam masala, Cinnamon is used whole in Savoury rice
dishes. Khadi, a popular yogurt drink in
Gujarat and other northern states, has Cinnamon or cassia as one of its
ingredients. Cinnamon oil is an international favourite in beverages and
perfumery, while Cinnamon oleoresin is a popular flavour for processed foods.
Cinnamon in grown in various parts
of southern India and a remarkable quantity is produced from Kerala.
Types
of Spices
