Zimt ist ein nützliche Gewürz, dass kommt aus der Baumrinde des Immergruenbaums (Cinnamomum zeylanicum). Er gehört an der Laurbeerbaum Familie. Zimt stammt aus Sri Lanka, Mayanmar (Burma) und den südlichen Küstenstrich von Indien. Die Gerte wachsen jetzt in Südamerika, die Westindische Inseln, die Seychellen, und Réunion. Die Qualitätszimt ist in Sri Lanka produziert.
Cassia, which is the bark of the evergreen tree Cinnamomum cassia, is a similar spice to cinnamon but of an inferior quality. It is a native of Myanmar (Burma). Most of the world’s cassia comes from China, Indochina, Indonesia, the East and West Indies and Central America. Cassia bark is coarser and less fragrant than cinnamon and is sometimes used as a substitute.
Cinnamon gets its distinctive smell and aroma from a volatile oil that is in the bark. The oil can be distilled from off-grade bark, leaves and roots.
Cinnamon must be dried before it is stored and sold for market. This brief outlines the important steps that should be taken pre-harvest and post-harvest to ensure that the dried cinnamon is of top quality for the market.