Cinnamomum spp. (bark) - Revision history

Admin: Replaced content with '(entries from this page removed - all were duplicated from other cinnamomum pages during development/design stages; entry from Elan moved to Cinnamomum verum.)'

2012-02-23T16:13:07Z

Replaced content with '(entries from this page removed - all were duplicated from other cinnamomum pages during development/design stages; entry from Elan moved to Cinnamomum verum.)'

Elan at 20:40, 31 January 2012

2012-01-31T20:40:23Z

Elan at 20:35, 31 January 2012

2012-01-31T20:35:22Z

Elan at 20:34, 31 January 2012

2012-01-31T20:34:39Z

Elan at 20:33, 31 January 2012

2012-01-31T20:33:52Z

Elan at 20:33, 31 January 2012

2012-01-31T20:33:04Z

Admin at 19:22, 30 December 2011

2011-12-30T19:22:09Z

Admin: moved Cinnamomum et al. (bark) to Cinnamomum spp. (bark)

2011-03-04T21:57:08Z

moved Cinnamomum et al. (bark) to Cinnamomum spp. (bark)

AHPA MerleZimmermann: et al page for cinnamon

2011-01-26T10:12:44Z

et al page for cinnamon

New page

{{Botanical | source=Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
| mainimage=Microanalysis_powdered_vegetable_google_ver_cinnamon_cassia.png
| description=Cinnamon (powdered bark) (''Cinnamomum aromaticum'') Lauraceae. (''Cassia Cinnamon'')
| color=Cinnamon brown (reddish brown).
| flavor=Sweet, pungent, somewhat astringent.
| scent=Fragrant, aromatic, very characteristic.
| characteristics=Rather short, thick walled bast cells sclerenchyma with cell walls unequally thickened parenchyma cells with compound starch granules; cells with numerous small prismatic crystals; large resin bearing cells; cells of outer bark suberized and with reddish brown contents. Cassia bark contains relatively more starch than do the other varieties of cinnamon barks and relatively less bast tissue.
| ash=Ash about 6.5 per cent.
| adulterants=Cassia cinnamon in particular is likely to be adulterated with inferior cassia barks, clove bark, flour, inert vegetable substances. The quality of cassia cinnamon is proportionate to the number of bast cells present. The very inferior grades show few bast cells, which indicates that the outer older bark tissue predominates. Cassia cinnamons could readily be graded according to the bast cell count. The organoleptic tests, especially taste and odor, are also valuable guides to quality.
| }}

{{Botanical | source=Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
| mainimage=Microanalysis_powdered_vegetable_google_ver_cinnamon_loureiroi.png
| description=Saigon Cinnamon (powdered bark) (''Cinnamomum loureiroi''), Lauraceae. (Vietnamese Cassia)
| color=Rather dark cinnamon brown (reddish brown).
| flavor=Sweet, very pungent, astringent.
| 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)|Cinnamon aromaticum]]. Numerous small epidermal cells with thickened walls. Resin cells and crystals as in the other cinnamons.
| 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.
| }}

{{Botanical | source=Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
| mainimage=Microanalysis_powdered_vegetable_google_ver_cinnamon_verum.png
| description=Ceylon Cinnamon (powdered bark) (''Cinnamomum verum'') B., Lauraceae. (''Cinnamomum Zylanicum'')
| color=Rather light cinnamon brown (reddish brown).
| flavor=Sweet, pungent, slightly astringent.
| scent=Delicately fragrant and aromatic.
| characteristics=Histology much like that of [[Cinnamomum_aromaticum_(bark)|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.
| ash=Ash 4 per cent.
| adulterants=Adulterations as for Cassia cinnamon; inferior cassia barks, clove bark, flour, inert vegetable substances.
| }}

@@ Line 37: / Line 37: @@
 {{Microscopy | source=Elan M. Sudberg Alkemists Labs. and Japanese Official Monographs part II; British Pharmacopoeia, 2003
              | mainimage=Cinnamon 1.jpg
-             | description=Cinnamon bark
+             | description=Cinnamon spp. bark
              | characteristics=The most distinctive tissue elements are the thick walled fiber as well as the large resin cells showing dark red contents.400X Acidified chloral Hydrate Soln.
              | image2=Cinnamon 2.jpg
              | caption2=large resin cells showing dark red contents
              | }}

@@ Line 37: / Line 37: @@
 {{Microscopy | source=Elan M. Sudberg Alkemists Labs. and Japanese Official Monographs part II; British Pharmacopoeia, 2003
              | mainimage=Cinnamon 1.jpg
-             | description=thick walled fiber
+             | description=Cinnamon bark
              | characteristics=The most distinctive tissue elements are the thick walled fiber as well as the large resin cells showing dark red contents.400X Acidified chloral Hydrate Soln.
              | image2=Cinnamon 2.jpg
              | caption2=large resin cells showing dark red contents
              | }}

@@ Line 37: / Line 37: @@
 {{Microscopy | source=Elan M. Sudberg Alkemists Labs. and Japanese Official Monographs part II; British Pharmacopoeia, 2003
              | mainimage=Cinnamon 1.jpg
-             | description=Cinnamomum spp. (bark)
+             | description=thick walled fiber
              | characteristics=The most distinctive tissue elements are the thick walled fiber as well as the large resin cells showing dark red contents.400X Acidified chloral Hydrate Soln.
              | image2=Cinnamon 2.jpg
              | caption2=large resin cells showing dark red contents
              | }}

@@ Line 19: / Line 19: @@
-  {{Microscopy | source=Elan M. Sudberg Alkemists Labs. and Japanese Official Monographs part II; British Pharmacopoeia, 2003
+           | ash=Ash about 5 per cent.
-            | mainimage=Cinnamon 1.jpg
-            | description=Cinnamomum spp. (bark)
-            | characteristics=The most distinctive tissue elements are the thick walled fiber as well as the large resin cells showing dark red contents.400X Acidified chloral Hydrate Soln.
-            | image2=Cinnamon 2.jpg
-            | caption2=large resin cells showing dark red contents
-            | }}
-            | 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.
              | }}
@@ Line 40: / Line 33: @@
              | ash=Ash 4 per cent.
              | adulterants=Adulterations as for Cassia cinnamon; inferior cassia barks, clove bark, flour, inert vegetable substances.
              | }}

@@ Line 1: / Line 1: @@
-{{Microscopy | source=Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
+(entries from this page removed - all were duplicated from other cinnamomum pages during development/design stages; entry from Elan moved to Cinnamomum verum.)
-            | mainimage=Microanalysis_powdered_vegetable_google_ver_cinnamon_cassia.png
-            | description=Cinnamon (powdered bark) (''Cinnamomum aromaticum'') Lauraceae. (''Cassia Cinnamon'')
-            | color=Cinnamon brown (reddish brown).
-            | flavor=Sweet, pungent, somewhat astringent.
-            | scent=Fragrant, aromatic, very characteristic.
-            | characteristics=Rather short, thick walled bast cells sclerenchyma with cell walls unequally thickened parenchyma cells with compound starch granules; cells with numerous small prismatic crystals; large resin bearing cells; cells of outer bark suberized and with reddish brown contents.  Cassia bark contains relatively more starch than do the other varieties of cinnamon barks and relatively less bast tissue.
-            | ash=Ash about 6.5 per cent.
-            | adulterants=Cassia cinnamon in particular is likely to be adulterated with inferior cassia barks, clove bark, flour, inert vegetable substances.  The quality of cassia cinnamon is proportionate to the number of bast cells present.  The very inferior grades show few bast cells, which indicates that the outer older bark tissue predominates.  Cassia cinnamons could readily be graded according to the bast cell count.  The organoleptic tests, especially taste and odor, are also valuable guides to quality.
-            | }}
-−
-{{Microscopy | source=Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
-            | mainimage=Microanalysis_powdered_vegetable_google_ver_cinnamon_loureiroi.png
-            | description=Saigon Cinnamon (powdered bark) (''Cinnamomum loureiroi''), Lauraceae. (Vietnamese Cassia)
-            | color=Rather dark cinnamon brown (reddish brown).
-            | flavor=Sweet, very pungent, astringent.
-            | 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)|Cinnamon aromaticum]].  Numerous small epidermal cells with thickened walls.  Resin cells and crystals as in the other cinnamons.
-−
-−
-           | 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.
-            | }}
-−
-−
-{{Microscopy | source=Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
-            | mainimage=Microanalysis_powdered_vegetable_google_ver_cinnamon_verum.png
-            | description=Ceylon Cinnamon (powdered bark) (''Cinnamomum verum'') B., Lauraceae. (''Cinnamomum Zylanicum'')
-            | color=Rather light cinnamon brown (reddish brown).
-            | flavor=Sweet, pungent, slightly astringent.
-            | scent=Delicately fragrant and aromatic.
-            | characteristics=Histology much like that of [[Cinnamomum_aromaticum_(bark)|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.
-            | ash=Ash 4 per cent.
-            | adulterants=Adulterations as for Cassia cinnamon; inferior cassia barks, clove bark, flour, inert vegetable substances.
-            | }}
-−
-{{Microscopy | source=Elan M. Sudberg Alkemists Labs. and Japanese Official Monographs part II; British Pharmacopoeia, 2003
-            | mainimage=Cinnamon 1.jpg
-            | description=Cinnamon spp. bark
-            | characteristics=The most distinctive tissue elements are the thick walled fiber as well as the large resin cells showing dark red contents.400X Acidified chloral Hydrate Soln.
-            | image2=Cinnamon 2.jpg
-            | caption2=large resin cells showing dark red contents
-            | }}