Syn: Cinnamomum zeylanicum Blume, Cinnamomum aromaticum J. Graham, Cinnamomum leptopus A. C. Sm., Cinnamomum zeylanicum Breyn.
Family: Lauraceae
Description: A small evergreen tree has oval-shaped leaves that are leathery and shiny. The leaves are arranged alternately on the branches. And the tree produces small, inconspicuous flowers that are greenish in color. The tree has a relatively small trunk with smooth bark that has a light brown color. As the tree ages, the bark becomes thicker and develops characteristic vertical wrinkles. The inner bark of the Ceylon cinnamon tree, a delicate, light brown color with a sweet and mild flavor, is the most sought-after part for its production. Ceylon cinnamon, known for its sweet and subtle flavor, is a popular spice in culinary, medicinal, and fragrance industries, with anti-inflammatory and antioxidant properties, making it a valuable ingredient.
Substitution: Cassia cinnamon – It has a more delicate flavor and a lighter color. Also, it’s another common variety, has a stronger, spicier taste and is more widely produced in other parts of Asia.
Ecology: Cinnamon verum’s ecology is linked to its native Sri Lankan habitat and tropical cultivation. It thrives in warm, humid conditions with well-drained soil, contributing to local biodiversity. Cultivation practices involve careful soil management and sustainable agricultural practices, making it a valuable resource for agroforestry and sustainable farming.
General Description: Cinnamomum verum, also known as Ceylon cinnamon, is primarily found in Sri Lanka’s tropical environment but is also cultivated in India, Madagascar, and the Seychelles.
Author of text and photos: Chanduni Bootawatta.
Photographed in Kuruwita/Dampe, Sri Lanka on 07/01/2024.
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