V. Sundaresan <br/><br/>
Authentication and trade of true cinnamon: need for regulation and promotion of sustainable cultivation 

 - pp1215-1224 
<br/><br/> Humans have been incorporating spices into their diets<br/>for centuries. Initially, spices served to mask unpleasant flavours and odours in food, but over time, they<br/>became essential for enhancing taste and aroma. Cinnamon has been one of the most coveted spices globally for thousands of years, following black pepper.<br/>True cinnamon comes from the bark of Cinnamomum<br/>verum, a species native to Sri Lanka and often referred<br/>to as ‘Ceylon cinnamon’. Due to the limited availability<br/>and ever-growing demand for Ceylon cinnamon, many<br/>similar-looking species from the Cinnamomum genus<br/>are falsely marketed as genuine cinnamon. This practice raises health concerns because these substitutes often contain coumarin, a potentially harmful compound.<br/>Consequently, there is a pressing need to ensure proper<br/>identification and regulation of cinnamon in trade<br/>to protect consumers and uphold quality standards. 
<br/><br/><label>Subjects--Facted Index Terms: </label><br/>Authentication<br/>Ceylon cinnamon<br/>cinnamaldehyde, Cinnamomum verum<br/> coumarin<br/>trade regulation