Cinnamon
53469
225745553
2008-07-15T05:21:21Z
124.43.41.227
{{Taxobox
| name = Cinnamon
| image = Cinnamomum verum1.jpg
| image_width = 240px
| image_caption = Cinnamon foliage and flowers
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Magnoliopsida]]
| ordo = [[Laurales]]
| familia = [[Lauraceae]]
| genus = ''[[Cinnamomum]]''
| species = '''''C. verum'''''
| binomial = ''Cinnamomum verum''
| binomial_authority = [[Jan Svatopluk Presl|J.Presl]]
}}
{{dablink|[[Cinnamon#Cinnamon and cassia|Several related plants]] are referred to as cinnamon in various places. Notably, in the US [[Cassia]] ("Chinese cinnamon") (stick and ground), and [[Cinnamomum burmannii|C. burmannii]] ("Indonesian cinnamon") (ground) are labeled simply as "cinnamon", while Latin America and Europe refer to C. zeylanicum.}}
{{otheruses}}
'''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]], [[India]], [[Bangladesh]], and [[Nepal]].<ref name=EB>{{cite book |title=Encyclopaedia Britannica |year=2008 |chapter=Cinnamon |quote=(species Cinnamomum zeylanicum), bushy evergreen tree of the laurel family (Lauraceae) native to Sri Lanka (Ceylon), the neighboring Malabar Coast of India, and Myanmar (Burma) and also cultivated in South America and the West Indies for the spice consisting of its dried inner bark.}}</ref> The bark is widely used as a [[spice]] due to its distinct odour.
The [[leaf|leaves]] are [[ovate]]-oblong in shape, 7–18 cm (2.75–7.1 inches) long. The [[flower]]s, which are arranged in [[panicle]]s, have a greenish colour, and have a distinct odour. The [[fruit]] is a purple one-centimetre [[berry]] containing a single [[seed]].
Its flavour 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 [[distillation|distilling]] the whole. It is of a golden-yellow colour, with the characteristic odour 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 language|Phoenician]]. The botanical name for the spice—Cinnamomum zeylanicum—is derived from Sri Lanka's former (colonial) name, Ceylon.[http://news.bbc.co.uk/2/shared/spl/hi/picture_gallery/07/south_asia_sri_lanka0s_spice_of_life/html/1.stm].
In Sri Lanka, in the original [[Sinhala]], cinnamon is known as '''Kurundu'''<ref>{{Citation
| last = The Epicentre
| first = Encyclopedia of Spices
| title = Cinnamon
| url=http://www.theepicentre.com/Spices/cinnamon.html
| access-date = 2008-07-15}}</ref>, recorded in the [[English language]] in the 17th Century is ''Korunda''. <ref>{{Citation
| last = Knox
| first = Robert
| title = An Historical Relation Of The Island Ceylon
| url= http://www.ihaystack.com/authors/k/robert_knox/00014346_an_historical_relation_of_the_island_ceylon_in_the_e/00014346_english_iso88591_p004.htm
| access-date = 2008-07-15}}</ref>
In Hindi cinnamon is called '''Dalchini''', and Gujarati called '''Taj.'''
==History==
[[Image:2005cinnamon (canella).PNG|thumb|250px|right|Cinnamon ([[canella]]) output in 2005]]
[[Image:Koeh-182.jpg|right|thumb|250px|''Cinnamomum verum'', from Koehler's ''Medicinal-Plants'' (1887)]]
[[Image:Canelle Cinnamomum verum Luc Viatour.jpg|right|thumb|250px|Quills of true cinnamon bark]]<!--This looks 100% like cassia, not cinnamon (despite what the name of the file is-->
Cinnamon has been known from remote antiquity, and it was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and other great potentates. Cinnamon is native to the [[Indian subcontinent]].<ref name=EB/> It was imported to [[Egypt]] from [[China]] as early as 2000 BC. It is mentioned in the [[Bible]] in [[Exodus]] 30:23, where [[Moses]] is commanded to use both sweet cinnamon ([[Hebrew language|Hebrew]] קִנָּמוֹן, qinnāmôn) and [[cassia]]; in [[Book of Proverbs|Proverbs]] 7:17–18, where the lover's bed is perfumed with [[myrrh]], [[aloe]] and cinnamon; and in [[Song of Solomon]] 4:14, a song describing the beauty of his beloved, cinnamon scents her garments like ''the smell of Lebanon''. It is also alluded to by [[Herodotus]] and other classical writers. It was commonly used on funeral pyres in [[Rome]], and the Emperor [[Nero]] is said to have burned a year's supply of cinnamon at the funeral for his wife [[Poppaea Sabina]] in 65 AD.
Upto the [[Middle Ages]], the source of cinnamon was a mystery to the Western world. It is possible that the [[Arabs]] established an early [[monopoly]] on trading in cinnamon, and kept its origin a secret for hundreds of years. In Herodotus and other authors, Arabia was the source of cinnamon: giant [[Cinnamon bird]]s collected the cinnamon sticks from an unknown land where the cinnamon trees grew, and used them to construct their nests; the Arabs employed a trick to obtain the sticks. This story was current as late as [[1310]] in [[Byzantium]]. The first mention of the spice growing in Sri Lanka was in [[Zakariya al-Qazwini's]] ''Athar al-bilad wa-akhbar al-‘ibad'' ("Monument of Places and History of God's Bondsmen") in about 1270.<ref>{{Citation
| last = Tennent
| first = Sir James Emerson
| title = Account of the Island of Ceylon
| url=http://lakdiva.org/tennent/v1_p5_c02.html#pg598
| access-date = 2008-07-15}}</ref>. This was followed shortly thereafter by [[John of Montecorvino]], in a letter of about 1292.<ref>{{Citation
| last = Yule
| first = Col. Henry
| title = Cathay and the Way Thither
| url=http://dsr.nii.ac.jp/toyobunko/III-2-F-b-2/V-1/page/0487.html.en
| access-date = 2008-07-15}}</ref>.
Indonesian rafts transported cinnamon (known in Indonesia as '''''kayu manis'''''- literally "sweet wood") on a "cinnamon route" directly from the Moluccas to East Africa, where local traders then carried it north to the Roman market. [http://findarticles.com/p/articles/mi_m1310/is_1984_June/ai_3289703][http://www.iol.co.za/index.php?click_id=588&art_id=iol1078376795319P146&set_id=1][http://links.jstor.org/sici?sici=0075-4358(1970)60%3C222%3ATSTOTR%3E2.0.CO%3B2-N] See also [[Rhapta]].
Arab traders brought the spice via overland trade routes to [[Alexandria]] in Egypt, where it was bought by [[Venice|Venetian]] traders from Italy who held a [[monopoly]] on the spice trade in Europe. The disruption of this trade by the rise of other Mediterranean powers, such as the [[Mamluk dynasty|Mamluk Sultans]] and the [[Ottoman Empire]], was one of many factors that led Europeans to search more widely for other routes to Asia.
Portuguese traders finally discovered Ceylon ([[Sri Lanka]]) at the beginning of the sixteenth century and restructured the traditional production of cinnamon by the ''[[Salagama]]'' caste. The Portuguese established a fort on the island in 1518 and protected their own monopoly for over a hundred years.
Dutch traders finally dislodged the Portuguese by allying with the inland Kingdom of [[Kandy]]. They established a trading post in 1638, took control of the factories by 1640, and expelled all remaining Portuguese by 1658. "The shores of the island are full of it", a Dutch captain reported, "and it is the best in all the Orient: when one is downwind of the island, one can still smell cinnamon eight [[league (unit)|leagues]] out to sea." (Braudel 1984, p. 215)
The [[Dutch East India Company]] continued to overhaul the methods of harvesting in the wild, and eventually began to cultivate its own trees.
The British took control of the island from the Dutch in 1796. However, the importance of the monopoly of Ceylon was already declining, as cultivation of the cinnamon tree spread to other areas, the more common cassia bark became more acceptable to consumers, and [[coffee]], [[tea]], [[sugar]], and [[chocolate]] began to outstrip the popularity of traditional spices.
==Cultivation==
[[Image:CinnamonLeaves.jpg|thumb|Leaves of a wild Cinnamon]]
Cinnamon is harvested by growing the tree for two years and then [[coppice|coppicing]] it. The next year, about a dozen shoots will form from the roots. These shoots are then stripped of their bark, which is left to dry. Only the thin (0.5 mm) inner bark is used; the outer woody portion is removed, leaving metre-long cinnamon strips that curl into rolls ("quills") on drying; each dried quill comprises strips from numerous shoots packed together. These quills are then cut into 5–10 cm lengths for sale.
Cinnamon has been cultivated from time immemorial in [[Sri Lanka]], and the tree is also grown commercially at [[Tellicherry]] in southern [[India]], [[Bangladesh]], [[Java island|Java]], [[Sumatra]], the [[West Indies]], [[Brazil]], [[Vietnam]], [[Madagascar]], [[Zanzibar]], and [[Egypt]]. Sri Lanka cinnamon has a very thin, smooth bark with a light-yellowish brown color and a highly fragrant aroma.
According to the [[International Herald Tribune]], in 2006 Sri Lanka produced 90% of the world's cinnamon, followed by China, India, and Vietnam. [http://www.iht.com/articles/2006/04/13/bloomberg/sxcin.php] According to the [[FAO]], Indonesia produces 40% of the world's Cassia genus of cinnamon.
==Varieties of Cinnamon==
There are several species of Cinnamon found in [[South Asia|South]] and [[South-East Asia]]. In addition to the cultivated cinnamon type (''Cinnamomum zeylanicum'' or ''C. verum''), there reported to be four other species of wild cinnamon which are endemic to Sri Lanka<ref>{{Citation
| last = Faculty of Agriculture
| first = University of Ruhuna
| title = Agronomy of Cinnamon.
| url=http://www.agri.ruh.ac.lk/cinnamon/Agronomy.htm
| access-date = 2008-07-15}}</ref>:
* ''Cinnamomum multiforum'' (Wight) (Sinhala: ''Wal Kurundu'' or ''Mal Kurundu'')
* ''Cinnamomum ovalifolium'' (Wight)
* ''Cinnamom litseifolium'' Thw. (Sinhala: ''Kudu Kurundu'')
* ''Cinnamom citriodorum'' (Sinhala: ''Pangiri Kurundu'' - rare.
There are several different [[cultivars]] of ''Cinnamomum zeylanicum''
* Type 1 Sinhala: ''Pani Kurundu'', ''Pat Kurundu'' or ''Mapat Kurundu''
* Type 2 Sinhala: ''Naga Kurundu''
* Type 3 Sinhala: ''Pani Miris Kurundu''
* Type 4 Sinhala: ''Weli Kurundu''
* Type 5 Sinhala: ''Sewala Kurundu''
* Type 6 Sinhala: ''Kahata Kurundu''
* Type 7 Sinhala: ''Pieris Kurundu''
==Cinnamon and cassia==
[[Image:CinnamonVsCassia.jpg|thumb|250px|right|Cinnamon (on the left) and Indonesian Cassia quills (''[[Cinnamomum burmannii]]'') side-by-side]]
The name ''cinnamon'' is correctly used to refer to Ceylon cinnamon, also known as "true cinnamon" (from the botanical name ''C. zeylanicum''). However, the related species, [[Cassia]] (''Cinnamomum aromaticum''), [[Saigon Cinnamon]] (''Cinnamomum loureiroi''), and ''[[Cinnamomum burmannii]]'' are sometimes sold labeled as cinnamon, sometimes distinguished from true cinnamon as "Chinese cinnamon", "Vietnamese cinnamon", or "Indonesian cinnamon." {{Fact|date=December 2007}} Ceylon cinnamon, using only the thin inner bark, has a finer, less dense, and more crumbly texture, and is considered to be less strong than cassia. Cassia has a much stronger (somewhat harsher) flavour than cinnamon, is generally a medium to light reddish brown, hard and woody in texture, and thicker (2–3 mm thick), as all of the layers of bark are used. In [[supermarket]]s in the [[United States]] all of the powdered cinnamon sold is actually cassia. Due to a toxic component called [[coumarin]], European health agencies have recently warned against consuming high amounts of cassia, .<ref>{{Citation
| last = Harris
| first = Emily
| title = German Christmas Cookies Pose Health Danger
| url=http://www.npr.org/templates/story/story.php?storyId=6672644
| access-date = 2007-05-01}}</ref> This is contained in much lower dosages in ''[[Cinnamomum burmannii]]'' due to its low essential oil content. Coumarin is known to cause liver and kidney damage in high concentrations. True Ceylon cinnamon has negligible amounts of coumarin.
The two barks, when whole, are easily distinguished, and their microscopic characteristics are also quite distinct. Cinnamon sticks (or quills) have many thin layers and can easily be made into powder using a coffee or spice grinder, whereas cassia sticks are much harder. Indonesian cassia ([[Cinnamomum burmannii]]) is often sold in neat quills made up of one thick layer, capable of damaging a spice or coffee grinder. Saigon cassia ([[Cinnamomum loureiroi]]) and Chinese cassia ([[Cinnamomum aromaticum]]) are always sold as broken pieces of thick bark, as the bark is not supple enough to be rolled into quills. It is a bit harder to tell powdered cinnamon from powdered cassia. When powdered bark is treated with [[tincture of iodine]] (a test for [[Starch#Tests|starch]]), little effect is visible in the case of pure cinnamon of good quality, but when [[cassia]] is present, a deep-blue tint is produced, the intensity of the coloration depending on the proportion of cassia.
Cinnamon is also sometimes confused with [[Malabathrum]] (''Cinnamomum tamala'') and [[Saigon cinnamon]] (''Cinnamomum loureiroi'').
==Uses==
Cinnamon bark is widely used as a [[spice]]. It is principally employed in cookery as a condiment and flavouring material. It used in the preparation of [[chocolate]], especially in [[Mexico]], which is the main importer of true cinnamon.[http://www.fao.org/docrep/007/ae017e/ae017e12.htm] It is also used in the preparation of some kinds of [[dessert]]s,such as [[apple pie]] and [[cinnamon bun]]s as well as spicy [[candies]], [[tea]], [[hot cocoa]], and [[liqueur]]s. In the [[Middle East]], it is often used in savoury dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavour [[breakfast cereal|cereal]]s, bread-based dishes, and [[fruit]]s, especially [[apple]]s; a [[cinnamon sugar|cinnamon-sugar]] mixture is even sold separately for such purposes. Cinnamon can also be used in [[pickling]]. Cinnamon bark is one of the few spices that can be consumed directly. Long known in Persia, Cinnamon powder is a very important spice in [[Persian cuisine]], used in a variety of thick soups, drinks, and sweets. It is often mixed with [[rosewater]] or other spices to make a cinnamon-based curry powder for stews or just sprinkled on sweet treats (most notably ''Sholezard'' Per. شله زرد)
In medicine it acts like other volatile oils and once had a reputation as a cure for [[common cold|colds]]. It has also been used to treat [[diarrhoea]] and other problems of the digestive system.<ref>{{Citation
| last = Felter
| first = Harvey
| title = Cinnamomum.—Cinnamon.
| url=http://www.henriettesherbal.com/eclectic/kings/cinnamomum.html
| access-date = 2007-05-01}}</ref> Cinnamon is high in [[antioxidant]] activity.<ref name="pmid16190627">{{cite journal |author=Shan B, Cai YZ, Sun M, Corke H |title=Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents |journal=J. Agric. Food Chem. |volume=53 |issue=20 |pages=7749–59 |year=2005 |month=October |pmid=16190627 |doi=10.1021/jf051513y |url=}}</ref><ref name="pmid10077878">{{cite journal |author=Mancini-Filho J, Van-Koiij A, Mancini DA, Cozzolino FF, Torres RP |title=Antioxidant activity of cinnamon (Cinnamomum Zeylanicum, Breyne) extracts |journal=Boll Chim Farm |volume=137 |issue=11 |pages=443–7 |year=1998 |month=December |pmid=10077878 |doi= |url=}}</ref> The essential oil of cinnamon also has [[antimicrobial]] properties,<ref name="pmid16104824">{{cite journal |author=López P, Sánchez C, Batlle R, Nerín C |title=Solid- and vapor-phase antimicrobial activities of six essential oils: susceptibility of selected foodborne bacterial and fungal strains |journal=J. Agric. Food Chem. |volume=53 |issue=17 |pages=6939–46 |year=2005 |month=August |pmid=16104824 |doi=10.1021/jf050709v |url=}}</ref> which can aid in the preservation of certain foods.<ref>{{Citation
| last = George Mateljan Foundation
| first = Cinnamon, ground
| title = Research: Thalido…
| url=http://www.whfoods.com/genpage.php?tname=foodspice&dbid=68
| access-date = 2007-05-01}}</ref>
"Cinnamon" has been reported to have remarkable pharmacological effects in the treatment of [[type II diabetes]] and Insulin Resistance. However, the plant material used in the study was mostly from [[cassia]] and only few of them are truly from ''Cinnamomum zeylanicum'' (see [[Cassia#Medicinal use|cassia's medicinal uses]] for more information about its health benefits).<ref name="pmid14633804">{{cite journal |author=Khan A, Safdar M, Ali Khan MM, Khattak KN, Anderson RA |title=Cinnamon improves glucose and lipids of people with type 2 diabetes |journal=Diabetes Care |volume=26 |issue=12 |pages=3215–8 |year=2003 |month=December |pmid=14633804 |doi= |url=http://care.diabetesjournals.org/cgi/pmidlookup?view=long&pmid=14633804}}</ref><sup>,</sup> <ref name=aeccz>{{cite journal
| last = Verspohl
| first = Eugen J. ''et al.''
| authorlink =
| coauthors =
| title = Antidiabetic effect of Cinnamomum cassia and Cinnamomum zeylanicum ''In vivo'' and ''In vitro''
| journal = Phytotherapy Research
| volume = 19
| issue = 3
| pages = 203–206
| publisher =
| date = 2005
| url =
| doi = 10.1002/ptr.1643
| accessdate = 11 May
| accessyear = 2008 }}</ref>. Recent advancement in phytochemistry has shown that it is a [[cinnamtannin B1]] isolated from ''C. zeylanicum'', which is of theraputic effect on [[type II diabetes]] <ref name=apcz>{{cite web
| last = Taher
| first = Muhammad ''et al.''
| authorlink =
| coauthors =
| title = A proanthocyanidin from Cinnamomum zeylanicum stimulates phosphorylation of insullin receptor in 3T3-L1 adipocyties
| work =
| publisher =
| date =
| url = http://eprints.utm.my/3661/1/JTJun44F%5B5%5D_FADZILAH_ADIBAH.pdf
| format =
| doi =
| accessdate = 11 May
| accessyear = 2008 }}</ref> with the exception for the postmenopausal patients studied on ''C. [[cassia]]'' <ref name=csdni>{{cite web
| last = Vanschoonbeek
| first = Kristof ''et al.''
| authorlink =
| coauthors =
| title = Cinnamon Supplementation Does Not Improve Glycemic Control in Postmenopausal Type 2 Diabetes Patients
| work =
| publisher =
| date =
| url = http://jn.nutrition.org/cgi/content/abstract/136/4/977
| format =
| doi =
| accessdate = 11 May
| accessyear = 2008 }}</ref>. Cinnamon has traditionally been used to treat toothache and fight bad breath and its regular use is believed to stave off [[common cold]] and aid digestion.<ref>{{ cite web | url = http://www.redorbit.com/news/health/803646/chillies_are_the_spice_of_life__peppers_have_been/index.html?source=r_health | title = Chillies Are the Spice of Life | author = Alice Hart-Davis | accessdate = 2007-12-17 | date = [[16 January]] [[2007]]}}</ref>
Cinnamon is used in the system of Thelemic [[Magick]] for [[Solar]] invocations, according to the correspondences listed in [[Aleister Crowley]]'s work ''[[Liber 777]]''. In [[Hoodoo]], it is a multipurpose ingredient used for purification, luck, love, and money.<ref>{{Citation
| last = Yronwode
| first = Cat
| url=http://www.luckymojo.com
| access-date = 2007-12-12 }}</ref>
Cinnamon is also used as an [[insect repellent]].<ref>{{Citation
| last = Beck
| first = Leslie
| title = Cinnamon — December 2006's Featured Food
| url=http://www.lesliebeck.com/ingredient_index.php?featured_food=80
| access-date = 2007-05-01}}</ref>
It is reported that regularly drinking of ''Cinnamomum zeylanicum'' tea made from the bark could be beneficial to [[oxidative stress]] related illness in humans, as the plant part contains significant antioxidant potent <ref name=aspc>{{cite web
| last = Ranjbar
| first = Akram ''et al.''
| authorlink =
| coauthors =
| title = Antioxidative stress potential of Cinnamomum zeylanicum in humans: a comparative cross-sectional clinical study
| work =
| publisher =
| date =
| url = http://www.futuremedicine.com/doi/abs/10.2217/14750708.3.1.113
| format =
| doi = 10.2217/14750708.3.1.113
| accessdate = 11 May
| accessyear = 2008 }}</ref>.
An urban legend holds that it is impossible to eat a tablespoon of powdered cinnamon without choking or vomiting. This has prompted the circulation of a large number of daredevil videos on the Internet. Cinnamon is a strong [[desiccant]], which resists swallowing, instead causing an irritating dry layer to form on the tongue, pharynx, and esophagus. The excess cinnamon remains in fine powder form and is usually inhaled into the lungs, where it causes irritation and choking.
==References==
{{cookbook}}
{{Commons|Cinnamomum verum}}
{{1911}}
{{refbegin}}
* [[Fernand Braudel|Braudel, Fernand]] (1984). ''The Perspective of the World'', Vol III of ''Civilization and Capitalism''.
* [[Charles Corn|Corn, Charles]] (1998). ''The Scents of Eden: A Narrative of the Spice Trade''. New York: Kodansha International.
* "Cinnamon Extracts Boost Insulin Sensitivity" (2000). ''Agricultural Research'' magazine, July 2000.
* {{cite journal
| title = Determination of cinnamaldehyde, coumarin and cinnamyl alcohol in cinnamon and cassia by high-performance liquid chromatography
| author = Alan W. Archer
| journal = Journal of Chromatography
| volume = 447
| year= 1988
| pages =272–276
| doi = 10.1016/0021-9673(88)90035-0 }}
* [http://www.medicinalseasonings.com Medicinal Seasonings, The Healing Power Of Spices] Book by Dr. Keith Scott
{{refend}}
==Notes==
{{reflist|2}}
== See also ==
* [[Chinese herbology]]
* [[Cinnamologus]]
==External links==
* [http://pages.unibas.ch/mdpi/ecsoc-3/d0002/d0002.html Antifungal Properties of Cinnamon [[Essential oil]] ]
* [http://news.bbc.co.uk/2/shared/spl/hi/picture_gallery/07/south_asia_sri_lanka0s_spice_of_life/html/1.stm BBC News - In pictures: Sri Lanka's spice of life]
* [http://content.herbalgram.org/abc/herbalgram/search.asp?p=1&s=cinnamon&m=all American Botanical Council Web site] News, studies, and uses for Cinnamon from The American Botanical Council
{{Herbs & spices}}
[[Category:Antifungals]]
[[Category:Laurales]]
[[Category:Medicinal plants]]
[[Category:Spices]]
[[ar:قرفة]]
[[id:Kayu manis]]
[[bg:Канела]]
[[ca:Canyeller]]
[[cs:Skořice]]
[[da:Kanel]]
[[de:Ceylon-Zimtbaum]]
[[et:Tseiloni kaneelipuu]]
[[es:Cinnamomum verum]]
[[eo:Cinamo]]
[[fa:دارچین]]
[[fr:Cannelier de Ceylan]]
[[fy:Kaniel]]
[[gd:Caineal]]
[[gl:Canela]]
[[hi:दालचीनी]]
[[hr:Cimet]]
[[hsb:Skoričnik]]
[[it:Cinnamomum zeylanicum]]
[[he:קינמון]]
[[hu:Fahéjfa]]
[[kn:ದಾಲ್ಚಿನ್ನಿ]]
[[ml:കറുവ]]
[[nl:Kaneel]]
[[ja:シナモン]]
[[nn:Kaneltre]]
[[pl:Cynamonowiec cejloński]]
[[pt:Cinnamomum zeylanicum]]
[[ro:Scorţişoară]]
[[ru:Корица]]
[[simple:Cinnamon]]
[[sl:Cimet]]
[[sr:Цимет]]
[[fi:Ceyloninkaneli]]
[[sv:Äkta kanel]]
[[ta:கருவா]]
[[th:อบเชย]]
[[ur:دارچینی]]
[[yi:צימערינג]]