Cinnamomum loureiroi (bark)
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| flavor=Sweet, very pungent, astringent. | | flavor=Sweet, very pungent, astringent. | ||
| scent=Fragrant, very aromatic. | | scent=Fragrant, very aromatic. | ||
| − | | characteristics=Histology much like that of [[Cinnamomum_aromaticum_(bark)|Cassia]]; bast cells somewhat larger. Starch and sclerenchyma cells much as in [[Cinnamomum_aromaticum_(bark)]]. Numerous small epidermal cells with thickened walls. Resin cells and crystals as in the other cinnamons. | + | | characteristics=Histology much like that of [[Cinnamomum_aromaticum_(bark)|Cassia]]; bast cells somewhat larger. Starch and sclerenchyma cells much as in [[Cinnamomum_aromaticum_(bark)|Cinnamon aromaticum]]. Numerous small epidermal cells with thickened walls. Resin cells and crystals as in the other cinnamons. |
| ash=Ash about 5 per cent. | | ash=Ash about 5 per cent. | ||
| adulterants=Adulterations as for Cassia cinnamon; inferior cassia barks, clove bark, flour, inert vegetable substances. The very best grades [are] used by the Chinese in their medical practices. The Chinese quality test is based upon the thickness of the oil bearing layer of the bark. | | adulterants=Adulterations as for Cassia cinnamon; inferior cassia barks, clove bark, flour, inert vegetable substances. The very best grades [are] used by the Chinese in their medical practices. The Chinese quality test is based upon the thickness of the oil bearing layer of the bark. | ||
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Revision as of 07:19, 26 January 2011
Saigon Cinnamon (powdered bark) (Cinnamomum loureiroi), Lauraceae. (Vietnamese Cassia)
General Characteristics Histology much like that of Cassia; bast cells somewhat larger. Starch and sclerenchyma cells much as in Cinnamon aromaticum. Numerous small epidermal cells with thickened walls. Resin cells and crystals as in the other cinnamons.
Color Rather dark cinnamon brown (reddish brown).
Scent Fragrant, very aromatic.
Flavor Sweet, very pungent, astringent.
Ash Content Ash about 5 per cent.
Reported Adulterants Adulterations as for Cassia cinnamon; inferior cassia barks, clove bark, flour, inert vegetable substances. The very best grades [are] used by the Chinese in their medical practices. The Chinese quality test is based upon the thickness of the oil bearing layer of the bark.
Source: Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed. [1]
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