Кориця

Cinnamon cassia carries the spice register in PREMIEREPEAU's Insuline Safrine — woven between Greek saffron and a Saint-Honoré pastry accord.

All cinnamon species are members of the genus Cinnamomum in the family Lauraceae. Only a few Cinnamomum species are grown commercially for spice. Cinnamomum verum, known as Ceylon cinnamon after its origins in Sri Lanka, is considered to be true cinnamon. Most cinnamon in international commerce comes from four other species, usually and more correctly called cassia: C. burmanni, C. cassia, C. loureiroi and the less common C. citriodorum.

Cinnamomum verum is a small evergreen tree native to Sri Lanka. Its inner bark is historically regarded as the spice cinnamon. Sri Lanka still produces 80-90% of the world's supply of C. verum, which is also cultivated on a commercial scale in the Seychelles, Madagascar and Tanzania. Cultivars of C. verum are distinguished by the taste of the bark, from sweet and spicy (Pani-Miris Kurundu) to bitter (Thiththa Kurundu). The Sri Lankan grading system divides the cinnamon quills by diameter into four groups: Alba, Continental, Mexican and Hamburg.

Cinnamomum cassia, called Chinese cassia, cassia cinnamon or Chinese cinnamon, is an evergreen tree originating in southern China. The flavour of Chinese cassia is less delicate than that of Ceylon cinnamon. The bark of Chinese cassia is thicker and harder to crush than that of Ceylon cinnamon, and its texture is rougher. Ceylon cinnamon sticks have many thin layers and can easily be ground to powder, whereas cassia sticks are extremely hard and are usually made up of one thick layer. Cassia cinnamon is the most popular variety of cinnamon sold and consumed in North America.

In C. verum, the cinnamaldehyde content of the bark oil ranges from 55 to 75%, while that of the leaf oil is below 3%. One analysis of a cinnamon oil found (E)-cinnamaldehyde at 71.3-72.2%, eugenol at 4.83-5.45%, linalool at 5.88-6.24% and β-caryophyllene at 5.97-6.14%. Chemotypes of C. verum differ: in the leaf oil of one specimen from Santa Inês, Brazil, benzyl benzoate (95.3%) was the main component.

Cinnamaldehyde is an organic compound with the formula C₉H₈O. It occurs naturally as predominantly the trans (E) isomer and gives cinnamon its flavor and odor. Its molar mass is 132.16 g/mol. The molecule consists of a benzene ring attached to an unsaturated aldehyde. Cinnamaldehyde is a phenylpropanoid that is naturally synthesized by the shikimate pathway, and it is biosynthesized from phenylalanine. It is found in high concentrations in cinnamon essential oil. Cinnamaldehyde slowly oxidizes in air and light to form cinnamic acid and related degradation products. It activates the TRPA1 ion channel, a chemosensory receptor expressed in sensory neurons and in the gastrointestinal tract. TRPA1 detects pungent or irritant compounds such as those found in cinnamon, mustard oil and clove, producing the characteristic warming or burning sensation associated with these spices.

In one analysis, authentic Ceylon cinnamon bark contained 12-143 mg/kg of coumarin, whereas market samples contained up to 3462 mg/kg, indicating probable contamination with cassia. Coumarin found in C. cassia could damage the liver if consumed in larger amounts, and European health agencies have warned against consuming high amounts of cassia.

Cassia buds, which are rare, resemble cloves and are occasionally used as a spice, mostly in old-fashioned pickling recipes, marinades and teas. Essential oils made from stripped cassia bark go into health products, food and drinks.

This note in PREMIEREPEAU. Insuline Safrine. Sample all seven extraits in the Discovery Set.