Eugenol

Cinnamon (Cinnamomum spp.): General Introduction, Composition, Chemistry, Bio-Sources, Therapeutic Uses, and Commercial Applications

by
Screenshot 2024 09 28 201823 Cinnamon (Cinnamomum spp.): General Introduction, Composition, Chemistry, Bio-Sources, Therapeutic Uses, and Commercial Applications

General Introduction Cinnamon is one of the oldest known spices, derived from the inner bark of trees belonging to the Cinnamomum genus, primarily Cinnamomum verum (True Cinnamon or Ceylon Cinnamon) and Cinnamomum cassia (Cassia). It is native to Sri Lanka, India, China, and Southeast Asia. Cinnamon is highly valued for its sweet, warm aroma and … Read more

Cinnamon: Biological Source, Chemical Constituents, Uses

by
Screenshot 2023 12 29 192113 Cinnamon: Biological Source, Chemical Constituents, Uses

Biological Source Cinnamon comes from the inner bark of trees belonging to the Cinnamomum genus. The two main types of cinnamon commonly used are Cinnamomum verum (Ceylon cinnamon) and Cinnamomum cassia (Cassia cinnamon). Ceylon cinnamon is often considered “true” cinnamon, while Cassia cinnamon is more widely available and commonly used. Chemical Constituents Cinnamon contains a … Read more

Clove: Biological Source, Chemical Constituents, Uses

by
Screenshot 2023 12 29 181207 Clove: Biological Source, Chemical Constituents, Uses

Biological Source Clove, scientifically known as Syzygium aromaticum, is an evergreen tree belonging to the Myrtaceae family. Clove, native to the Maluku Islands in Indonesia, is now cultivated in various tropical regions, including Madagascar, Zanzibar, and Sri Lanka. People derive the spice from the unopened flower buds of the clove tree, harvesting them before the … Read more