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| Canela | |
|---|---|
| Name | Canela |
| Scientific name | Cinnamomum spp. |
| Family | Lauraceae |
| Origin | Sri Lanka; Southeast Asia |
| Uses | Culinary, Traditional Chinese medicine, Ayurveda |
| Synonyms | True cinnamon, Cassia (in trade) |
Canela is a common Spanish and Portuguese name applied to aromatic bark and spice derived from several species of the genus Cinnamomum in the family Lauraceae. Widely used across South Asia, East Asia, Europe, and the Americas, it appears in historical records from the Ancient Rome period through the Age of Exploration and into modern global trade networks involving entities such as the Dutch East India Company and the British East India Company. The term overlaps with commercial categories like true cinnamon and cassia, and its identity varies in botanical, culinary, and pharmacopoeial contexts.
The vernacular name derives from the Latin cinnamomum used by authors such as Pliny the Elder in descriptions associated with Arabia and India. In Iberian languages the word links to colonial-era trade routes and botanical texts produced during the era of Christopher Columbus and Vasco da Gama. Commercial labels often distinguish Cinnamomum verum (historically called Cinnamomum zeylanicum) from cassia species like Cinnamomum cassia and Cinnamomum burmannii through terms such as "true cinnamon", "Ceylon cinnamon", and "Chinese cinnamon". Regulatory agencies in jurisdictions influenced by the Codex Alimentarius and national food standards have codified nomenclature to separate essential oil definitions used by organizations like the International Organization for Standardization.
The genus Cinnamomum comprises many evergreen trees and shrubs distributed across Sri Lanka, India, China, Indonesia, Vietnam, and Malaysia. Key species contributing to the spice market include Cinnamomum verum, Cinnamomum cassia, Cinnamomum loureiroi, and Cinnamomum burmannii. Morphological characters—leaf venation, bark layers, and inflorescence structure—are used in taxonomic treatments by institutions such as the Royal Botanic Gardens, Kew and the Missouri Botanical Garden. Chemical profiling of essential oils, including concentrations of cinnamaldehyde, eugenol, and coumarin, informs chemotaxonomic differentiation applied in studies published in journals like Phytochemistry.
Bark and aromatic oils figured in Ancient Egyptian embalming, Biblical references, and Classical antiquity trade. During the Middle Ages, supply chains connected producers in Ceylon and Southeast Asia with merchants from Alexandria and Venice; later, colonial competition among the Portuguese Empire, Dutch Republic, and British Empire shaped plantations and cultivation policy. In Traditional Chinese medicine and Ayurveda canela-related materials were integrated into materia medica alongside ingredients such as ginseng and turmeric. Cultural practices in Mexico, the Philippines, and Spain incorporate the spice into religious festivals, confectionery, and perfumery, influenced by culinary exchanges resulting from the Columbian Exchange.
Canela appears across sweet and savory traditions: in Indian cuisine spice mixes like garam masala, Chinese cuisine five-spice blends, Lebanese stews, Mexican chocolate and atole, and European baked goods such as strudel and panettone. Forms include quills (rolled bark), ground powder, and essential oil; preparations employ toasting, infusion, and maceration in recipes from Moroccan tagines to Portuguese pastries. In beverage culture, canela flavors mulled wine traditions like Glühwein and Glogg, and features in modern mixology alongside spirits such as rum and bourbon. Processing techniques used by industrial food producers and artisanal bakers follow standards set by trade associations and culinary institutes.
Active constituents, notably cinnamaldehyde, eugenol, and coumarin, have been investigated for antimicrobial, anti-inflammatory, and glucose-regulating activities in preclinical and clinical studies published in journals like The Lancet and Nature Medicine. Traditional medical systems employed canela preparations for digestive complaints and circulatory tonics in contexts associated with practitioners of Unani medicine and Siddha medicine. Safety concerns center on coumarin content—particularly in cassia species such as Cinnamomum cassia—which regulatory bodies like the European Food Safety Authority and the United States Food and Drug Administration have evaluated with respect to tolerable daily intake and hepatotoxic risk. Pharmacognostic quality control uses chromatography methods endorsed by pharmacopeias including the British Pharmacopoeia.
Cultivation occurs on smallholdings and plantations in Sri Lanka, Indonesia, Vietnam, Madagascar, and Brazil, with propagation by seed and vegetative cuttings described in agronomy guides from institutions like the Food and Agriculture Organization. Optimal conditions include tropical climates with well-drained soils; management practices cover pruning, shade regulation, and pest control for pests documented by CABI and research stations. Harvesting involves removing outer bark to access inner quills, followed by sun-drying and grading in post-harvest facilities that may use protocols advised by FAO extension services.
Global markets historically centered on Colombo and Ceylon exports, later expanding to commodity exchanges and supermarkets in New York City, London, and Amsterdam. Top producing and exporting countries include Indonesia, China, Vietnam, and Sri Lanka, with multinational buyers ranging from spice traders to food conglomerates such as those listed on stock exchanges like the Bombay Stock Exchange and the New York Stock Exchange. Price fluctuations respond to harvest yields, phytosanitary regulations from organizations like the World Trade Organization, and demand from sectors including confectionery, beverages, and aromatherapy firms certified by bodies like ISO. Trade statistics are published by agencies such as the United Nations Commodity Trade Statistics Database.
Category:Spices