Cinnamomum verum (synonym Cinnamomum zeylanicum), also known as true cinnamon or Ceylon cinnamon, is a small evergreen tree belonging to the family Lauraceae, native to Sri Lanka. The inner bark of the tree is historically regarded as the spice cinnamon, though this name has also been used for C. cassia (cassia) as well.
Description Cinnamomum verum is an evergreen tree growing to tall. The leaves are ovate-oblong in shape and long. The flowers, which are arranged in panicles, are greenish and have a distinct scent. The fruit is a purple 1 cm (0.5 in) drupe containing a single seed.Cinnamomum verum Cinnamon, Ceylon Cinnamon Tree PFAF Plant Database
Cultivation The old botanical synonym for the tree, Cinnamomum zeylanicum, is derived from Sri Lanka's former name, Ceylon. Sri Lanka still produces 80–90% of the world's supply of C. verum; it is also cultivated on a commercial scale in the Seychelles, Madagascar and Tanzania.
On Borneo, Cinnamomum verum is cultivated at low elevations in Sarawak (Kuching District), Sabah (Keningau and Sandakan districts), and Kalimantan.
Cultivars There are several different cultivars of Cinnamomum verum based on the taste of bark: Pani-Miris Kurundu - Sweet and spicy Miris Kurundu - Spicy Sewele Kurundu - Smooth Weli Kurundu - Coarse Thiththa Kurundu - Bitter
Processing
In cultivation, the trees are grown as leafy bushes, usually reaching a maximum of in height. They are first harvested at 3 years old and continue producing well for 40–50 years. Small side branches, in diameter, are removed from the trees. The outer bark is removed and processed into mulch. The twigs, leaves and berries (seeds) are crushed to make cinnamon oil, a less valuable byproduct. The inner bark of the branches is loosened by being rubbed with a brass rod. The bark is then split with a brass or stainless steel knife and peeled off as intact as possible. Long, full 'quills' of cinnamon are more valuable than broken pieces. These quills are then dried over several days in the shade, then in darkness. All this work is done by hand by experienced workers; this is the most expensive part of producing cinnamon spice. Finally, the dried bark is cut into sticks or ground into powder for sale to consumers.
Grading
The Sri Lankan grading system divides the cinnamon quills into four groups: Alba, less than in diameter Continental, less than in diameter Mexican, less than in diameter Hamburg, less than in diameter
These groups are further divided into specific grades. For example, Mexican is divided into M00000 special, M000000 and M0000, depending on quill diameter and number of quills per kilogram. Any pieces of bark less than long are sold as quillings. Featherings are the inner bark of twigs and twisted shoots. Chips are trimmings of quills, outer and inner bark that cannot be separated, or the bark of small twigs.
Medicinal uses Cinnamon has a long history of use in traditional medicine as a digestive aid.
Preliminary studies show that cinnamon could slow symptoms of Alzheimer's disease through the reduction of the oligomerisation of beta-amyloid.
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