- published: 20 May 2016
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Cinnamon ( /ˈsɪnəmən/ SIN-ə-mən) is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. While native only to the island of Sri Lanka, cinnamon trees are now naturalized in South East Asia.[citation needed]
Cinnamon is the name for perhaps a dozen species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few of them are grown commercially for spice. In Sri Lanka, the major production region, only Cinnamomum verum (synonym Cinnamomum zeylanicum) is cultivated.
The name cinnamon comes through the Greek kinnámōmon from Phoenician.
In Sri Lanka, in Sinhala, cinnamon is known as kurundu (කුරුඳු), recorded in English in the 17th century as Korunda. In India, where it is cultivated on the hills of Kerala, it is called "karuvapatta" or "Elavanga Tholi"(Malayalam) or "dalchini" (Hindi). In Indonesia, where it is cultivated in Java and Sumatra, it is called kayu manis ("sweet wood") and sometimes cassia vera, the "real" cassia. In several European languages, the word for cinnamon comes from the Latin word cannella, a diminutive of canna, "cane".
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