Cinnamon
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Cinnamon, common name for several related trees of the laurel family, and for a spice made from the dried bark of the trees. The best-known species is native to Sri Lanka; it is cultivated in many other tropical countries in South East Asia and elsewhere, but that grown in Sri Lanka is superior in taste. The tree, which usually grows up to 12 m (40 ft) tall, is pruned so that it grows four to five stems. When the bark begins to turn brown, the stems, which may be about 2.5 m (8 ft) tall and 5 cm (2 in) in diameter at the base, are harvested and new ones are trained to grow in their place. After the stems have been stripped of leaves and twigs, the inner and outer bark is removed. As the bark dries, it forms rolls (quills), the smaller of which are inserted into the larger. When fully dry, these are tied in bundles for shipment.
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Cinnamon is yellowish-brown and has a distinctive fragrant aroma and a sweetish, pungent taste. It has been used since early times as a spice in many culinary preparations, and it is also used in some medicines. The aromatic qualities of cinnamon result from a volatile oil, oil of cinnamon, which may be extracted from the bark by distillation. The oil varies in colour from yellow to cherry red; the yellow oil is used in scenting soap and flavouring sweets

Starch from cinnamon bark
(Cortex Cinnamomi Cassiae)
Cinnamomum Cassia - Lauraceae

Cinnamon starch has no commercial value.

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Starch from
(Cortex Cinnamomi Ceylanici)
Cinnamomum zeylanicum - Lauracea

Scientific classification: Cinnamon trees belong to the family Lauraceae. The best-known species is Cinnamomum verum or Cinnamomum Cassia  or Cinnamomum zeylanicum - Lauraceae