CINNAMOMUM ZEYLANICUM 



IQI 



The inner surface is darker and striated. A characteristic, sweet, 

 fragrant odor, and a warm, aromatic, pungent, and sweetish taste 

 run through the different cinnamon barks, but the taste of the Ceylon 

 cinnamon is the more delicate. The broken pieces, caused by re- 

 packing at custom-houses (sorted and sold as "small cinnamon"), 

 are commonly used in pharmacy. 



Powder. Characteristic elements: See Part iv, Chap. I, B. 



CONSTITUENTS. All the cinnamons contain volatile oil, mucilage, resin, 

 tannin, mannite, and bitter substance, in varying relative proportions. 



% FIG. 95. Cassia cinnamon Cross-section of bark. A . Cork cells. B. Parenchyma cells. C. 

 Stone cells. D. Bast fibers in parenchyma. E. Oil-resin cells (black line from shouldlhave 

 been directed to the large cell below and to the left of that letter). F . Medullary ray. 



In typical samples, the Saigon variety contains the most volatile oil 

 (i per cent, or more) and mannite, the Cassia variety coming next and 

 the Ceylon last, the oil of the last ranging from 0.50 to nearly i.oo 

 per cent. Cassia contains the most and Saigon the least, of both 

 tannin and bitter substance. The oil of cinnamon is not identical 

 in the different barks, that of Ceylon cinnamon is recognized as of 



