19 hours ago Patient Visit/Lab Summary Survey. Please wait * Please enter your Date of Birth: Name (optional) Was the Patient Visit/Lab Summary helpful to you? Yes : No : Was the information provided to you accurate? Yes : No : Your feedback is important to us. Do you have any other suggestions that may be helpful? If you want to be contacted, list your ... >> Go To The Portal
Labcorp makes managing your health more convenient by letting you purchase the same lab tests trusted by doctors, online.
Apple and the Apple logo are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc., registered in the U.S. and other countries. Google Play and the Google Play logo are trademarks of Google LLC.
The English word "cinnamon", attested in English since the 15th century, deriving from the Ancient Greek κιννάμωμον ( kinnámōmon, later κίνναμον : kínnamon ), via Latin and medieval French intermediate forms. The Greek was borrowed from a Phoenician word, which was similar to the related Hebrew word קינמון ( qinnāmōn ).
Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BC, but those who reported that it had come from China had confused it with Cinnamomum cassia, a related species.
Cinnamon is an evergreen tree characterized by oval-shaped leaves, thick bark and a berry fruit. When harvesting the spice, the bark and leaves are the primary parts of the plant used. Cinnamon is cultivated by growing the tree for two years, then coppicing it, i.e., cutting the stems at ground level.
Cinnamon sticks are harder to counterfeit than cinnamon powder, that without reliable certification can be mixed with cassia and falsely marketed as authentic. For example, in one analysis authentic Ceylon cinnamon bark contained 143 mg/kg but marked samples contained 3462 mg/kg which the author suggested was diluted with cassia.
Cinnamon bark is used as a spice. It is principally employed in cookery as a condiment and flavouring material. It is used in the preparation of chocolate, especially in Mexico. Cinnamon is often used in savoury dishes of chicken and lamb.
The flavour of cinnamon is due to an aromatic essential oil that makes up 0.5 to 1% of its composition. This essential oil can be prepared by roughly pounding the bark, macerating it in sea water, and then quickly distilling the whole. It is of a golden-yellow colour, with the characteristic odour of cinnamon and a very hot aromatic taste.
Cinnamon has a long history of use in traditional medicine as a digestive aid, however, contemporary studies are unable to find evidence of any significant medicinal or therapeutic effect.