34. Cinnamon

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch34

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Cinnamon, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch34

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • cinnamon, in embalming and religious ceremonies of Egypt - in ancient literature;
  • cinnamon, a bushy evergreen tree - stem covered with thick, brown-colored bark;
  • commercial cinnamon, made by cutting branches - and scraping rough outer skin;
  • cinnamon quills;
  • cinnamon oil - most important constituent;
  • essential oil, and steam distillation - from ground cinnamon of lower grades;
  • cinnamon, widely used in baked goods, confectionery, meat and food products;
  • extractive, giving delicate flavor to processed foods;
  • small quantities of essential oil - used in cosmetics


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Chemistry

  • Essential Oil

  • Uses

  • Identification Numbers

  • References