Cinnamon Aroma

Zimtaldehyd - smell and taste of cinnamon

Cinnamon is the seasoning of the dry rind of the small perennial green plant Cinnamomum zeylanicum, which is grown in Sri Lanka and South India (picture right). Often the rind of this plant is called "Ceylon cinnamon" or "real cinnamon". It is thus distinguished from the crust of a related plant, Cinnamomum Cassia (L.) Presl, whose crust is often called " China cinnamon ".

Even though the flavours of the two plants are similar, experts suggest that China cinnamon has a slightly bitterness than Ceylon cinnamon. Often most commercially milled cinnamon is a blend of real cinnamon and cassava. Occasionally it may be pure casesia. Zimt has been known for many years and its use is varied.

Many different civilizations considered it a seasoning of high value. Egyptians also used the scent of cinnamon and probably used the seasoning to embalm a mummy. Nero, the Kaiser (shown on the left), is reported to have burnt a year's worth of spices at the burial of his second wife Poppäaea Sabina.

Zimt is said to have many desired medical and calming properties and is therefore often used in China's traditional medical herbs.

Cinnamon' s taste and aroma is due to an ethereal olive essence that makes up between 1 and 4% of the crust of the Cinnamomum Zeylanicum trees. It contains many different types of compound, but the most common (65 to 75% of the oil) is cinnamic aldehyde, as shown below. It can be produced synthetic, but is more often obtained from the water vapour still of cinnamon crust oils, which is a much more effective method.

Those qualities enhance the medical and calming qualities of cinnamon crust. One small ingredient of cinnamon seed oil is propolis ole (see below). These compounds make up about 10% of the total amount of oils and have anti-septic and pain-relieving qualities, which can also help to soothe cinnamon.