A medium-sized evergreen tree, it grows to about 9 m (30 ft.) and has brown, papery bark and ovate, leathery green leaves. Creamy-white flowers are borne in short panicles, followed by olive shaped dark-blue fruits.
History and traditions
An important aromatic spice since biblical times, cinnamon was an ingredient of the holy ointment made by Moses. It is also cited as amongst the costly merchandise and luxury items available in Babylon, when the fail of the misguided city is predicted in the biblical book, Revelation. The Portuguese occupied Sri Lanka for its cinnamon in 1536. By the 18th century, cinnamon had become such a valuable commodity in Europe, that the Dutch took control of the island and set up a trading monopoly in the spice.
Growth
Cinnamon grows in sandy soils, and needs plenty of rain, sun and a minimum temperature of 15°C (59°F). Young trees are cut to within 30 cm (1 ft.) of the ground, stumps covered in mulch to encourage sprouting for re-harvesting within 2-3 years. It is also propagated by seed.
Parts used
Inner bark of young stems dried and wrapped round thin rods to form quills. Essential oil.
Uses
Medicinal
It has digestive properties, dispels nausea, and is taken for colds, sore throats and rheumatic conditions. The essential oil is antibacterial and antifungal, helps deaden the nerve where there is toothache and is added to steam inhalations for colds and upper respiratory tract infections.
Culinary
A popular spice for savory and sweet dishes. It adds flavor to curries, baked goods, stews and meat dishes, savory and sweet rice and is a traditional ingredient of Christmas puddings, mince pies, melted wine and hot spiced drinks.
Aromatic
Ingredient of pot-pourri (powdered or whole pieces) and clove-and-orange pomanders. The essential oil is used in perfumery.
