Cinnamomum: review article of essential oil compounds, ethnobotany, antifungal and antibacterial effects

Abstract

Spices played an important role in the history of exploration and development, are no longer luxury items of great cost. With the advent of refrigeration, there is less demand in the west to preserve and flavour foods at home, but they are widely used by the meat, sauce, canning, frozen food industries, and food manufacturing industry generally. They are also used in the cosmetic and perfumery industries, including its use in soap and toothpaste. Spices, or their essential oil, are of some importance in the preparation of liqueurs and cordials. They are also used in various ayurvedic and allopathic medicine. Bakers use it liberally in cookies and in hot drinks. Cinnamomum are said to be among the oldest spices Cinnamomum has fragrant, sweet and warm taste. Commercial essential oil production industry used several aromatic plant species for extracting high quality essential oil. Cinnamon is a highly valued spice whose bark is widely used as a spice. It is mainly used in cookery as a spice and by various industries for foodstuff, flavouring agent for fragrance and essence perfumes, and medicinal products.1 Cinnamomum stands out of all spices in its “warmth” and ranks as second to pepper. As spices, cinnamon is considered one of the finest sweet spices.