Cinnamon
Common Name: Cinnamon
Botanical Name
Cinnamomum verum
Family
Lauraceae
Commercial Part
- Bark
- Leaf
Description
“True Cinnamon” (also known as Sri Lankan Cinnamon) is derived from the dried inner bark of the Cinnamomum verum tree.
- Cinnamon plants are cultivated as bushes.
- After 2 years, the plant reaches a height of around 2 meters with a stem diameter of 8–12 cm, making it suitable for harvest.
- The spice is harvested by peeling the inner bark from mature shoots.
- Cinnamon bark is delicately fragrant with a sweet, warm taste, making it a highly valued spice across the world.
Climatic Requirements for Cultivation
- Temperature: 20°C to 30°C
- Rainfall: 1250 to 2500 mm annually
- Altitude: Thrives best at 300–350 meters above MSL
- Soil: Well-drained sandy loam or lateritic soil
- Climate: Grows under semi-dry to wet tropical conditions
Origin and Distribution
- Origin: Native to the central hills of Sri Lanka
- Global Production: Mainly grown in Sri Lanka, Madagascar, and Seychelles
- In India: Cultivated in limited regions of Kerala, particularly in Wayanad and parts of the Western Ghats
Major Growing Areas in India
- Kerala – Wayanad, Kozhikode
- Tamil Nadu – Nilgiris (experimental scale)
- Karnataka – Western Ghats (limited cultivation)
Popular Varieties
- Indigenous collections used in Sri Lanka and experimental selections in India like:
- Navasree
- Konkan Tej (developed for Indian conditions)
Commercial Products and Processing
| Product Type | Description |
|---|---|
| Quills | Rolled, dried inner bark scraped from mature shoots |
| Quillings | Broken or split pieces of cinnamon quills |
| Featherings | Fine, feather-like bark pieces and shavings |
| Chips | Coarse bark scraped from thick stems |
| Cinnamon Bark Oil | Distilled oil with strong aromatic and antifungal properties |
| Cinnamon Leaf Oil | Used in perfumery and cosmetics |
Uses
Culinary:
- Used as spice in cooking (whole or ground form)
- Common in confectionery, bakery, desserts, liquors, and spiced beverages
- Essential in curry masalas and spice blends
Medicinal:
- Carminative, astringent, stimulant
- Used in traditional medicine to treat nausea, indigestion, and vomiting
- Helps diabetics with blood sugar regulation
Industrial:
- Cinnamon Bark Oil – Used in pharmaceuticals, oral care, and antifungal formulations
- Cinnamon Leaf Oil – Used in soaps, cosmetics, and perfumery
Indian Names of Cinnamon
| Language | Name |
|---|---|
| Hindi | Dalchini, Darchini |
| Bengali | Dalchini |
| Gujarati | Dalchini |
| Kannada | Lavangapattai |
| Malayalam | Karuvapatta |
| Marathi | Dalchini |
| Oriya | Dalchini |
| Punjabi | Dalchini |
| Sanskrit | Darushila |
| Tamil | Karuvapattai, Sannalavangapattai |
| Urdu | Dalchini |
Foreign Names of Cinnamon
| Language | Name |
|---|---|
| Arabic | Querfa |
| Indonesian | Kayu manis |
| Persian | Darchin |
| Sinhala | Kurundu |
| Turkish | Tarcin |