Cinnamon comes from the dried bark of different laurel trees belonging to the Cinnamomum family. The “True Cinnamon” is specifically made from the inner bark of Cinnamomum Verum. Cinnamon bushes are cultivated for harvesting. Cassia is a common tree that yields cinnamon. This spice has a sweet flavor and woody aroma, available in both ground and stick forms. Increasing demand for cinnamon has boosted exports from India, providing significant revenue for exporters. Naturally found in the forests of the Western Ghats, cinnamon is also cultivated in Kerala, Karnataka, and Tamil Nadu, with a few locations in Kerala dedicated to its growth.
Cinnamon’s sweet and spicy taste complements vegetables, fruits, and especially chocolate, making it ideal for chocolate desserts and beverages. It’s often used to balance the tartness of apple pie and is a key ingredient in flavoring sweets, spirits, medicines, and beauty products. It is also believed to assist diabetics with sugar digestion. The many uses of cinnamon have caused a rise in imports from India. This means Indian exporters have to farm it more effectively. The spice now enriches various world cuisines and has roles in pharmaceutical and cosmetic industries. As one of the top ten cinnamon exporters globally, India exports approximately $7,140,000 worth every year and has been one of the fastest-growing exporters since 2015. Cinnamon’s versatility makes it sought after worldwide. Global cinnamon exports in 2019 amounted to USD 692.4 million, with India exporting to countries like the USA, Canada, Australia, the UK, and New Zealand.
Traditional Remedies
Cinnamon is a spice sourced from the inner bark of several tree types in the genus Cinnamomum. It primarily serves as an aromatic flavor enhancer in many dishes, from savory to sweet, as well as breakfast cereals, snacks, teas, and traditional foods.
Cinnamon contains powerful medicinal properties, as it is rich in antioxidants and possesses anti-inflammatory qualities.
English: Cinnamon , German: Zimt, French: Cannelle , Italian: Cannella , Spanish: Canela , Swedish: kanelträd , Russian: корица, Portuguese: , Hindi: Dalchini, Chinese: Rròuguì, Arabic: Qarfa
