Cinnamon Plants (Cinnamomum zeylanicum) 10 plants

Cinnamon Plants (Cinnamomum zeylanicum)

Plants Size : 5"- 7" Inches 

Cinnamomum zeylanicum, commonly known as Ceylon cinnamon or true cinnamon, is a small evergreen tree native to Sri Lanka (formerly Ceylon) and southern parts of India. It belongs to the Lauraceae family, which includes other aromatic plants like bay laurel and avocado.

Physical Description

Tree: Cinnamomum zeylanicum typically grows up to 10-15 meters (30-50 feet) tall, with oval-shaped leaves that are shiny green on top and paler underneath.
Bark: The bark of the tree is smooth and light brown, and it is harvested for its aromatic properties.
Flowers and Fruits: The tree produces small yellow flowers that develop into bluish-black berries, though it is primarily cultivated for its bark rather than its fruits.

Culinary and Medicinal Uses

Culinary: Ceylon cinnamon is highly prized for its mild, sweet flavor and delicate aroma. It is used as a spice in both sweet and savory dishes, particularly in baking, desserts, and some Asian and Middle Eastern cuisines. It is also a key ingredient in traditional spice blends like curry powders and garam masala.
Medicinal: In traditional medicine, Ceylon cinnamon is believed to have various health benefits. It is used to aid digestion, reduce inflammation, and regulate blood sugar levels. However, it's important to note that scientific research on these potential health benefits is ongoing.

Commercial Production and Harvesting

Harvesting: The inner bark of the Ceylon cinnamon tree is harvested by carefully scraping off the outer bark, revealing the inner bark layers. These layers are dried and rolled into cinnamon sticks, also known as quills, or ground into powder.
Quality: Ceylon cinnamon is known for its thin, delicate bark that rolls into multiple layers when dried, distinguishing it from the thicker and more coarse bark of Cassia cinnamon, another common variety.

Cultural and Historical Significance

History: Ceylon cinnamon has a long history of use dating back thousands of years. It was highly valued in ancient Egypt and was mentioned in Chinese texts dating back to 2800 BC. It played a significant role in the spice trade routes of the ancient world.

Cultural Use: Beyond its culinary and medicinal uses, cinnamon is also used in perfumes, incense, and as a natural insect repellent.

Environmental Considerations

Conservation: While Ceylon cinnamon is cultivated in Sri Lanka and other tropical regions today, sustainable harvesting practices are crucial to ensure the long-term viability of cinnamon production without harming the environment.
In summary, Cinnamomum zeylanicum, or Ceylon cinnamon, is a versatile and prized spice with a rich history, distinct flavor, and potential health benefits. It continues to be cherished both in culinary traditions around the world and in various cultural practices.