True cinnamon tree (Kayu Manis)

Cinnamomum verum

Description

Cinnamomum verum is a small evergreen tree, reaching up to 15 m tall. It has thick, leathery, oval-shaped leaves and small, yellowish-white flowers. The bark is thin, smooth, and reddish-brown. The fruit is a small ovoid fleshy purple drupe and contains one seed. It thrives in tropical, warm, and humid climates with well-drained soil. It prefers full sun to partial shade.

Place of Origin

Sri Lanka

Ethnobotanical uses

The bark is harvested to make cinnamon. The outer bark is removed and processed into mulch. Twigs, leaves and seeds are crushed to make cinnamon oil used as a flavouring agent in snacks. The inner bark of the branches is loosened by being rubbed with a brass rod. The bark is then split with a knife and peeled off as intact as possible. The quills obtained are then dried over several days. The dried bark is cut into sticks or ground and used as a spice spice seasoning for meat, sauces, baked goods and drinks. There are five varieties of this tree, all making a slightly different cinnamon with tastes ranging from bitter to sweet and spicy. Cinnamon has several medicinal properties including relieving digestion and lowering bad cholesterol. Cinnamon products are promoted as dietary supplements for diabetes and weight loss.

IUCN conservation status

Vulnerable (VU)