Cinnamon

Cinnamon sticks - Photo by S.Diddy

Cinnamon is a spice made of the dried bark of the True cinnamon or Ceylon cinnamon. It’s a small evergreen tree which originates from Sri Lanka.

The bark is often ground to a powder. This is used in baking, for example in cookies and cakes.

Names

Scientific
   Cinnamomum verum
Synonym
   Cinnamomum zeylanicum
English
   Ceylon cinnamon
   Cinnamon
   Sri Lanka cinnamon
   True cinnamon
Dutch
   Ceylonkaneel
   Kaneel
French
   Cannelier de Ceylan
German
   Ceylon-Zimtbaum
   Echter Zimtbaum
   Kaneel
   Zimt
Italian
   Cannella
   Cinnamomo

Taxonomy

Genus
   Cinnamomum
Family
   Lauraceae
Order
   Laurales

Basic information and facts

Origin:

Sri Lanka.

Distribution:

Sri Lanka is the most important producer. It is also grown in Seychelles, Madagascar and some other countries.

Evergreen or deciduous:

Evergreen

Plant:

The trees can be 10 to 15 meters tall.

Leaves:

The leaves are ovate-oblong in shape and can be 7 to 18 cm long.

Bark:

The inner bark of branches is used to make cinnamon.

Climate and weather:

Tropical

Height:

It’s a 10 to 15 meters tall tree.

Propagation:

Insect pests:

Diseases:

Harvesting:

Uses:

The dried bark is used as a spice. It is often ground to a powder. This is used in baking, for example in cookies and cakes.

Proverbs and Quotes

Tomatoes and oregano make it Italian; Wine and tarragon make it French; Sour cream makes it Russian; Lemon and cinnamon make it Greek; Soy sauce makes it Chinese; Garlic makes it good. (Alice May Brock)
Spikenard and saffron; calamus and cinnamon, with all trees of frankincense; myrrh and aloes, with all the chief spices (Song of Solomon, Bible)

Did you know that?

The dried bark of three related species of plants is also used as a spice. These are: Chinese cinnamon (Cinnamomum cassia), Vietnamese cinnamon (C. loureiroi), and Indonesian cinnamon (C. burmannii)

Crop categories

Spices
Tropical crops

Pictures