What is Cinnamomum verum – Cinnamomum verum is the botanical name for Cinnamon – Cinnamon or dalchini is is a small bushy, evergreen tree belonging to the family Lauraceae.
Cinnamon is native to Sri Lanka (formerly Ceylon), the neighbouring Malabar Coast of India, and Myanmar (Burma) and is also cultivated in South America and the West Indies.
It is the source of Cinnamon spice, consists of the dried inner bark, is brown in colour and has a delicately fragrant aroma and a warm sweet flavour.
Cinnamon is used to flavouring a variety of foods, from confections to curries to beverages. It is popular in bakery goods in many places.
Essential oil is distilled from the bark fragments for use in food, liqueur, perfume, and drugs.
Read more: Health Benefits of Cinnamomum verum or Cinnamon
Cinnamon is an excellent source of minerals like potassium, calcium, manganese, iron, zinc, and magnesium.
Iron is essential for cellular metabolism as a cofactor and in RBCs production. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure.