Cinnamomum verum (bark)

Nomenclature

Cinnamomum verum J. Presl   Lauraceae  
Standardized common name (English): cinnamon  
Ayurvedic name(s): tvak

Botanical Voucher Specimen

Source: MOBOT, Tropicos.org	Source: Botanical Voucher Specimen Library, Alkemists Laboratories	Source: Royal Botanic Gardens, Kew.

Organoleptic Characteristics

Color Rather light cinnamon brown (reddish brown).  Scent Delicately fragrant and aromatic.  Flavor Sweet, pungent, slightly astringent. Source: Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.

Macroscopic Characteristics

Source: PlantaPhile	Source: PlantaPhile

Microscopic 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. Source: Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed. Thick walled fiber when observed at 400X with Acidified chloral Hydrate Soln. Source: Elan M. Sudberg, Alkemist Laboratories Large resin cells showing dark red contents observed at 400X with Acidified chloral Hydrate Soln. Source: Elan M. Sudberg, Alkemist Laboratories Ceylon Cinnamon (powdered bark) (Cinnamomum verum) / (Cinnamomum zeylanicum Nees) Source: Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed. Compare to Cinnamon aromaticum. Source: Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed. Compare to Cinnamon loureiroi. Source: Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.