Exploring the Wonders of Cinnamon Bark and Its Uses
Cinnamon bark, derived from Cinnamomum zeylanicum trees, is a revered spice known for its aromatic qualities. The powder showcases light brown or yellowish-brown color with a sweet taste. Microscopically, it contains phloem fibers, sclereids, and parenchyma fragments. This versatile ingredient serves as a carminative, flavoring agent, antiseptic, and hypotensive agent due to cinnamic aldehyde. Dive into the realm of cinnamon bark to uncover its fascinating properties and various applications.
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Presentation Transcript
Cinnamon Bark Cinnamon is the dried bark of the trees of Cinnamomum zeylanicum (Fam. Lauraceae) Origin
Powder: Macroscopical characters: Colour: light brown or yellowish-brown Odour: aromatic. Taste: sweet.
Microscopical characters: 1- phloem fibers (thick lig walls and narrow lumen)singly or in short rows, lignified and colourless. 2- Numerous unequally thickened sclereids containing starch granules. 3- Fragments of parenchyma containing starch granules and minute acicular crystals of calcium oxalate and accompanied with occasional oil cells. 6- Very few cork cells.
Uses 1- As a carminative. 2- As a flavouring agent in astringent powders. 3- Aromatic antiseptic and mild astringent. 4-Hypotensive agent (cinnamic aldehyde is peripheral vasodilator ).
