Cinnamomum verum (bark)
Ceylon Cinnamon (powdered bark) (Cinnamomum verum) B., Lauraceae. (Cinnamomum Zylanicum)
General Characteristics Histology much like that of Cassia Cinnamon; bast cells are more abundant and the cells of the outer cork wanting; starch less abundant. It is possible to distinguish this cinnamon from the other two by the larger sclerenchyma cells and absence of outer cork and epidermal tissues.
Color Rather light cinnamon brown (reddish brown).
Scent Delicately fragrant and aromatic.
Flavor Sweet, pungent, slightly astringent.
Ash Content Ash 4 per cent.
Reported Adulterants Adulterations as for Cassia cinnamon; inferior cassia barks, clove bark, flour, inert vegetable substances.
Source: Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed. [1]
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