Cinnamomum verum seed
LATIN NAME: Cinnamomum verum
COMMON NAME: True Cinnamon, Ceylon Cinnamon
The true cinnamon is a famous and aromatic tree of Sri Lanka, and its fragrant, spicy inner bark, the cinnamon of the table, has been one of the most prized of the spices of the world for thousands of years. It grows as a small, evergreen tree of the laurel family, reaching up to fifteen metres, with a dense crown of glossy, oval, leathery leaves and, in the warm season, the small, inconspicuous, greenish flowers, followed by the small, dark, berry-like fruits, while the famous spice, the cinnamon, is obtained from the fine, fragrant inner bark of the tree, which is peeled and rolled into the quills. It is a small evergreen tree of the laurel family, native to the Sri Lanka, and the inner bark of the tree is historically regarded as the spice of the cinnamon, though this name has also been used for the cassia as well, while it is one of the most famous of the spice trees.
The true cinnamon belongs to the laurel family, Lauraceae, and it is a small evergreen tree, native to the Sri Lanka. The inner bark of the tree is historically regarded as the spice of the cinnamon, though this name has also been used for the cassia as well, while it is one of the most famous of the spice trees, prized for its fragrant bark.
Scientific Research & Plant Biotechnology
The true cinnamon has a genuine and distinguished place in both culinary and historical research. It has been studied in the food science and in the chemistry of the natural products, since the fragrant inner bark is one of the most prized of the spices, and researchers have examined the bark, its aromatic compounds and their uses, while the cinnamon has been a treasured spice of the kitchens of the world for thousands of years, and its long history, from the ancient trade routes to the modern table, has drawn attention in the international food and history press as a spice of the ancient fame. The tree has also been studied in the agriculture and the spice science, since it is economically significant as the source of the spice, and researchers have examined its cultivation, its growth and its value, while the growing, the peeling and the rolling of the cinnamon has been of continuing interest, and the spice has drawn attention in the international agricultural press. The species has also been studied in the botany, since it is a member of the laurel family, and its classification and its relationships have been examined, while the study of the cinnamon and the cassia has been of continuing interest. For a tree of such fame, the true cinnamon has a rich and distinguished record of research.
Ecological & Economic Value & Wide Applications
Ecologically, the true cinnamon is a famous tree of Sri Lanka. Its small flowers feed the bees and the insects, and its glossy, aromatic crown gives shelter, while it is a historic presence in the forests and the spice gardens of the island.
Its economic value is enormous. The fragrant inner bark is one of the most prized of the spices of the world, and its long history has drawn attention in the international food and history press as a spice of the ancient fame, while the cinnamon is also treasured in the cooking and the traditional use of the warm world. For a grower, the true cinnamon is a rewarding and famous tree, and for a gardener in a warm, humid, frost-free region it brings glossy, aromatic foliage and the promise of the prized spice. The seeds are easy to start — sow them fresh in a pot of moist, rich, free-draining compost in a warm, shady spot, keep them gently watered, and they’ll be sprouting within a few weeks, growing on into an aromatic, spice-bearing tree.
Cinnamon bark comes from a tree called Cinnamomum verum. People use the bark to make medicine.
OTHER NAME(S): Batavia Cassia, Batavia Cinnamon, Cannelier de Ceylan, Cannelle de Ceylan, Cannelle de Saïgon, Cannelle du Sri Lanka, Ceylon Cinnamon, Ceylonzimt, Ceylonzimtbaum, Cinnamomum verum, Cinnamomum zeylanicum, Corteza de Canela, Dalchini, Écorce de Cannelle, Laurus cinnamomum, Madagascar Cinnamon, Padang-Cassia, Panang Cinnamon, Saigon Cassia, Saigon Cinnamon, Sri Lanka Cinnamon, Thwak, True Cinnamon, Tvak.