Cinnamomum verum

7 views
Skip to first unread message

Pravin Kawale

unread,
Feb 4, 2009, 11:15:15 AM2/4/09
to Indian Tree Pix
Hi,
Flowers of Cinnamomum verum
Dalchini
photographed at Alibag today
Thanks
You have been sent 2 pictures.


DSC01800-1.JPG
DSC01796-1.JPG

These pictures were sent with Picasa, from Google.
Try it out here: http://picasa.google.com/

DSC01800-1.JPG
DSC01796-1.JPG

city farmer

unread,
Feb 4, 2009, 9:53:33 PM2/4/09
to indiantreepix
Beautiful....We have a cinnamon plant on the terrace farm. I noticed
theseeds but never the flowers....

Will be on look out now.

Cheers

Preeti
>  DSC01800-1.JPG
> 53KViewDownload
>
>  DSC01796-1.JPG
> 67KViewDownload

satish phadke

unread,
Feb 5, 2009, 8:11:46 AM2/5/09
to city farmer, indiantreepix
Very nice Pravin !!

2009/2/5 city farmer <preet...@gmail.com>



--

http:// satishphadke.blogspot.com

J.M. Garg

unread,
Feb 7, 2009, 6:01:54 AM2/7/09
to satish phadke, city farmer, indiantreepix
Some extracts from Wikipedia link on it: http://en.wikipedia.org/wiki/Cinnamon

Cinnamon (Cinnamomum verum, synonym C. zeylanicum) is a small evergreen tree 10-15 metres (32.8-49.2 feet) tall, belonging to the family Lauraceae, and is native to Sri Lanka.[1]

The leaves are ovate-oblong in shape, 7-18 cm (2.75-7.1 inches) long. The flowers, which are arranged in panicles, have a greenish color, and have a distinct odor. The fruit is a purple one-centimeter berry containing a single seed.

Its flavor is due to an aromatic essential oil that makes up 0.5% to 1% of its composition. This oil is prepared by roughly pounding the bark, macerating it in seawater, and then quickly distilling the whole. It is of a golden-yellow color, with the characteristic odor of cinnamon and a very hot aromatic taste. The pungent taste and scent come from cinnamic aldehyde or cinnamaldehyde and, by the absorption of oxygen as it ages, it darkens in colour and develops resinous compounds. Chemical components of the essential oil include ethyl cinnamate, eugenol, cinnamaldehyde, beta-caryophyllene, linalool, and methyl chavicol.

The name cinnamon comes from Greek kinnámōmon, itself ultimately from Phoenician. The botanical name for the spice--Cinnamomum zeylanicum--is derived from Sri Lanka's former (colonial) name, Ceylon.[2]

In Tamil it is called as "pattai" or "lavangappattai"

In Sri Lanka, in the original Sinhala, cinnamon is known as Kurundu,[3] recorded in the English language in the 17th Century is Korunda.[4]

In Sanskrit cinnamon is known as tvak or dārusitā. In Urdu, Hindi and Hindustani cinnamon is called Dalchini, in Assamese it is called Dalseni and in Gujarati it is called Taj. In Malayalam cinnamon is called "Karuva" or "Elavarngam", Dasenchekka or Dalchini chekka.

In Arabic it is called Qerfa .

In Telugu, The dried skin (Karuvappatta / Elavarngappatta) of karuva is an important part of spicy curries

2009/2/5 satish phadke <phadke...@gmail.com>

For learning about our trees & plants, please visit/ join Google e-group (Indiantreepix) http://groups.google.co.in/group/indiantreepix?hl=en

Reply all
Reply to author
Forward
0 new messages