CINNAMONBY : Devi Dwi Kristanti

Cinnamomum verum(formerlyC. zeylanicum), true cinnamon or Sri Lanka or Ceylon cinnamon, is a small evergreen tropical tree in theLauraceae(laurel family) that originated in Sri Lanka and is one of several Cinnamomumspecies that produce the commercially important spice known as cinnamon. Although cassia (C. aromaticum), which is less expensive and has a stronger flavor, is often marketed as cinnamon,C. verumis generally considered to have a more delicate flavor that is more suitable for desserts. The names cinnamon and cassia cause considerable confusion, as they are often used interchangeably. In the U.S., the spice produced from the dried, ground bark of any of these species is referred to as cinnamon, without distinguishing among species. In addition, cinnamon may also refer to the spice obtained from the aromatic bark of an unrelated species,Canella winterana(in theCanellaceae). When the spice is sold in bark form, rather than ground,C. verumcan be distinguished fromC. aromaticumbecause it comes in tight rolls (quills) rather than in looser flakes with curled edges. TheC. verumtree grows to around 10 m (30 ft), and has leathery leaves, usually opposite, that are lanceolate to ovate, 11 to 16 cm (4.5 to 6.25 in) long, with pointed tips. The inconspicuous yellow flowers, which are tubular with 6 lobes, grow in panicles (clusters) that are as long as the leaves. The fruit is a small, fleshy berry, 1 to 1.5 cm (0.25 to 0.5 in) long, that ripens to black, partly surrounded by a cup-like perianth (developed from the outer parts of the flower).Cinnamon is the collective name given to several plant species in the genusCinnamomum(familyLauraceae),includingCinnamomum verum(syn.Cinnamomum verum; Ceylon cinnamon) andCinnamomum burmanni(Indonesian cinnamon), grown for their inner bark which is used as a flavoring. Cinnamon trees are small evergreens with aromatic bark and leaves. The leaves of the tree are thick and oval or lanceolate in shape, growing on smooth gray branches. The tree produces small yellow or green flowers on panicles and a berry fruit. Cinnamon trees can reach heights of up to 20 m (66 ft) in the wild but are usually coppiced to smaller bushes under cultivation. Cinnamon trees have an economic lifespan of approximately 10 years. Cinnamon may be referred to as cassia and originates from Asia.There are hundreds of types of Cinnamon.But only 4 varieties of Cinnamon are used for commercial purposes.The chart on the right shows these 4 main varieties and their other names. The main variety of Cinnamon isCassia Cinnamonwhich is mainly used (70%) in the USA and Canada. The second most popular variety is Ceylon Cinnamonwhich is primarily used in Europe, Mexico and many parts of Asia. The other varieties likeSaigon Cinnamonand Korintje Cinnamon(which are really sub varieties of Cassia Cinnamon) are a distant 3rd and 4th and account for less than 10% of world wide consumption.Cassia Cinnamon is popular in the United States because it has an overt Cinnamon taste, its cheap and quite spicy. It works great for recipes that need a definite Cinnamon taste. It also has high levels ofCoumarin(5%) which thins your blood. This is great if you want to loose weight and boost your metabolism but Coumarin causes liver damage if taken in excess. Ceylon Cinnamon which has about 30% of the US market is fast gaining popularity for health reasons. It has low Coumarin levels (0.04%) and tends to be mild, but slightly sweeter (with zero sugar) but much more aromatic. As many diabetic patients and others have started to take Cinnamon on a daily basis they have switched to Ceylon Cinnamon. Because Ceylon Cinnamon is very mild yet fragrant it is used to create very complex, often savory flavors in Asian curries but also add a sophisticated flavor and aroma to exotic desserts. It's role is to create new flavors not stand out as a Cinnamon flavor.THE TWO MAIN VARIETIES OF CINNAMON

Cinnamon treeCeylon cinnamon leaves

Cinnamomum verum foliageIndonesian cinnamon foliage Indonesian cinnamon flowerHarvested cinnamon bark

B.Propagation1. Basic requirementsCinnamon is a tropical plant and grows best in warm areas with high humidity where average temperatures reach approximately 27C (80.6F). Cinnamon can be grown in a wide range of soils but the highest quality bark is obtained when trees are grown in sandy soils rich in humus. Cinnamon grows best when planted in full sun but as a forest tree it will tolerate some shading. Trees require an average annual rainfall of between 1250 and 2500 mm.

2. PropagationCinnamon can be grown from seed or vegetatively propagated. Fruits often have to be bagged in order to save the seeds as they are often consumed by birds. Planting material should be selected from trees showing the desired bark characteristics which are healthy and vigorous regardless of the propagation method used. Cinnamon trees are usually cultivated commercially through cutting or by air layering due to the seeds exhibiting a wide genetic variability.

a. Propagation from seedSeeds should be collected from the pulp of the fruit, washed and dried. Seeds should be planted as soon as possible after extraction as they do not remain viable for long. Seeds should be planted in prepared nursery beds or in polyethylene bags filled with good quality potting soil or aged compost or composted manure. The seedbed or bags should be provided with shading to protect the seedlings and seeds should be kept moist with frequent irrigation. Germination usually occurs after approximately 20 days. Seedlings can be transplanted to the field after about 3 months.

b. Vegetative propagationCinnamon can be propagated vegetatively from cuttings, by layering or by dividing the root ball. A cutting is usually taken by removing a partially mature shoot with at least one node from an established mother plant. The shoot should then be planted in a polyethylene bag to establish its own root system, thus creating a new tree. Cuttings are usually grown under the protection of a polyethylene covering which is removed gradually to harden the seedlings for field planting. Seedling are ready to be transplanted to the field when they are 12 to 18 months old.

C. USES1. Blood Sugar ControlSeveral studieshave found that Cinnamon has properties that help those with insulin resistance. It is therefore very popular with type of 2 diabeticsCeylon Cinnamon is particularly popular because it has low levels ofCoumarin. compared to Cassia Cinnamon found in your grocery store. In case you did not know, Coumarin in high doses can cause liver damage.This studyfound Cassia Cinnamon was more effective than Ceylon Cinnamon at controlling blood sugar for a given amount of Cinnamon. An easy solution is to therefore double your dosage of Ceylon Cinnamon, since even doubling the dosage will not come close to the high Coumarin levels found in Cassia Cinnamon.In another studyCeylon Cinnamon was found to have an effect on blood sugar control in a rat model. If you are taking Ceylon Cinnamon for diabetes, take it in moderation as part of a healthy program of diet, proper nutrition and moderate exercise.According to Paul David at UC Davis in thisNPR story of 2013, Cinnamon has a 3-5% effect on blood sugar levels, similar to anolder generation of diabetes drugs. That could make it an ideal option for pre diabetics. For severe Type 2 diabetics, whether you can take enough cinnamon to make a difference is a decision you should make in consultation with your doctor.

2. Stomach Bug / FluBy far and away the best remedy for a horrible stomach bug is Cinnamon. It make sense because Cinnamon is a powerful anti-bacterial. Research has shown Cinnamon is one of the most effective substances against (click the links for the research)Escherichia coli,Salmonella.,Campylobacter.Another study found Cinnamaldehyde from Cinnamon Bark Oil in its various forms is effective againstadenovirus. Another reason to have our Cinnamon tea which is infused with Cinnamon Bark Oil that has high levels of Cinnamaldehyde (between 40-50%).

3. Anti-oxidantWith an ORAC value of 267536 mol TE/100g (USDA 2007) cinnamon is one of the top seven anti-oxidants in the world. The suggestion is that Anti-oxidants reduce the formation of " Free Radicals " that cause cancer.This studyfound Cinnamon has sufficient anti-oxidant properties and makes for improved food palatability. This detailedIndian studyalso found potential anti microbial and antioxidant properties of the volatile oils and oleoresins of cinnamon leaf and bark. But consider anti-oxidants as good for your whole body, repairing damage to virtually all parts of your body from skin to organs.

4. Lowering LDL cholesterol & triglyceridesAccording to aMayo clinic articlethe only possible way Cinnamon could lower cholesterol isindirectlyvia how the body processes sugar and fat. But there is no direct effect on cholesterol. Still anotherstudy in Pakistanfound Cinnamon reduced triglyceride (23-30%), LDL cholesterol (7-27%), and total cholesterol (12-26%).A review in 2011found The consumption ofcinnamonis associated with a statistically significant decrease in levels of total cholesterol, LDL-C, and triglyceride levels, and an increase in HDL-C (the good cholesterol) levels, but qualified it by saying that applying it to patient care is difficult. Still, worth a try in our book.

D. Nutritional of cinnamonAccording to theU.S. Department of Agriculture, ten grams of ground cinnamon contains: Energy: 24.7 kcal Fat: 0.12 g Carbohydrates: 8.06 g Protein: 0.4 g.DAFTAR PUSTAKAhttps://cinnamonvogue.com/cinnamon.htmlhttp://www.sacredearth.com/ethnobotany/plantprofiles/cinnamon.php