Fanlisting"A fanlisting is, quite simply, a listing of fans. Fanlistings are similar to any other group or club you might join. You can join a fanlisting to 'show your love of something.' Most fanlistings have small codes, buttons, or plaques available which you can display on your own website if you'd like. Our site definition of a fanlisting is: "A fanlisting is simply an online list of fans of a subject, such as a TV show, actor, or musician, that is created by an individual and open for fans from around the world to join. There are no costs, and the only requirements to join a fanlisting are your name and country. Fanlistings do not have to be large sites (although some are); they are just a place where you can sign up with other fans. TheFanlistings.org is the original (but not official) web directory for fanlistings, dedicated to uniting the fans." [From The Fanlisting.org]
Cinnamon (Plant)Cinnamon (Cinnamomum verum, synonym C. zeylanicum) is a small evergreen tree 10–15 metres (32.8–49.2 feet) tall, belonging to the family Lauraceae, and is native to Sri Lanka. The bark is widely used as a spice due to its distinct odor.
The leaves are ovate-oblong in shape, 7–18 cm (2.75–7.1 inches) long. The flowers, which are arranged in panicles, have a greenish color, and have a distinct odor. The fruit is a purple one-centimeter berry containing a single seed.
Its flavor is due to an aromatic essential oil that makes up 0.5% to 1% of its composition. This oil is prepared by roughly pounding the bark, macerating it in seawater, and then quickly distilling the whole. It is of a golden-yellow color, with the characteristic odour of cinnamon and a very hot aromatic taste. The pungent taste and scent come from cinnamic aldehyde or cinnamaldehyde and, by the absorption of oxygen as it ages, it darkens in colour and develops resinous compounds. Chemical components of the essential oil include ethyl cinnamate, eugenol, cinnamaldehyde, beta-caryophyllene, linalool, and methyl chavicol.
The name cinnamon comes from Greek kinnámomon, itself ultimately from Phoenician. The botanical name for the spice—Cinnamomum zeylanicum—is derived from Sri Lanka's former (colonial) name, Ceylon.