Indonesian cinnamon or Batavia cassia (Cinnamomum burmannii) is a spice-producing tree. Cinnamon is a tree in the genus Cinnamomum and family Lauraceae which is used as a spice producer. This spice has a strong aroma, is warm, and has a sweet taste. The part of the wood that is used is the inner bark which is cut to a certain thickness or in the form of ground cinnamon.
Cinnamon bark has a distinctive aroma that is fragrant and tastes sweet so that it can be used as a flavoring for food or cakes, an ingredient for syrup, and a spicy taste for body warmers.
Some of the chemicals contained in cinnamon are eugenol essential oil, safrole, cinnamaldehyde, tannins, calcium oxalate, resin, and tanning agents. Various applications of cinnamon, namely that it can be used as an antimicrobial, anti-fungal, antiviral, antioxidant, anti-tumor, lowering blood pressure, cholesterol, and low-fat compound. Eugenol and cinnamaldehyde compounds have the potential as antibacterial and antibiofilm. Essential oils can be used as an antiseptic, arouse appetite, or strengthen the stomach (stomachic) and have the effect of removing wind (carminative). Besides, the oil can be used in industry as a mouthwash and paste, a deodorizer for soaps, detergents, perfume lotions, and creams. In the processing of food and beverage ingredients, cinnamon oil is used as a fragrance or flavor enhancer, including for liquor, soft drinks (soft drinks), jelly, cakes, confectionery, curry spices, and soups.
People used to use this spice in baked goods and it has a sweet taste, traditional herbal medicine, and it is also used in modern medicine.
Cinnamon is also traditionally used as a supplement for various diseases, mixed with honey, for example for the treatment of arthritis, skin, heart, and flatulence.
HISTORY OF THE INDONESIAN CINNAMON TREE
Cinnamon is one of the oldest food spices used by humans. This spice was used in Ancient Egypt about 5,000 years ago and is mentioned several times in the books of the Old Testament.
There are four species of cinnamon trees whose dried slices are sold in the market, including:
Cinnamomum burmannii (Korintje, Batavia cassia, or Indonesian cinnamon)
Cinnamomum verum (True cinnamon, Sri Lanka cinnamon, or Ceylon cinnamon)
Cinnamomum loureiroi (Saigon cinnamon or Vietnamese cinnamon)
Cinnamomum aromaticum (Chinese cinnamon)
Ceylon cinnamon is often used for its thinner bark, more freshness, more flavor, and softer taste than Korintje. Korintje has a stronger taste (often spicier) than Ceylon cinnamon and is generally brownish red, hard, and wood-textured, and 2-3 mm thicker, and is used all over the skin.
Characteristics of Indonesian Cinnamon Leaf
The leaves are shiny green (young leaves are reddish or brown), oval, about 10 cm long, and 3-6 cm wide.
Characteristics of Indonesian Cinnamon Flower
The flowers are small, yellow, clustered, and bloom in early summer.
Characteristics of Indonesian Cinnamon Fruit
The fruit is like a berry, black, stemmed, and hanging.
Characteristics of Indonesian Cinnamon Tree
The Indonesian Cinnamon tree grows to 7-8 meters in height, although it can grow as high as 15 in the wild, it is rarely found. The bark has an aromatic fragrance and the branches are finely angled.
This tree is native to Southeast Asia and Indonesia. Usually found in West Sumatra and western Jambi provinces, the Kerinci region is known as a center for the production of high-quality essential oil crops.
The Indonesian Cinnamon tree grows in humid tropical climates and is an introduced species in several parts of the subtropical world, especially in Hawaii, where it is naturalized and invasive.