Cinnamomum verum


Cinnamomum verum, called true cinnamon tree or Ceylon cinnamon tree, is a small evergreen tree belonging to the family Lauraceae, native to Sri Lanka. Although the inner bark of several other Cinnamomum species is also used to make cinnamon, cinnamon from C. verum is considered by culinarians to be of superior quality.

Description

Cinnamomum verum trees are 10–15 metres tall. The leaves are ovate-oblong in shape and 7–18 cm long. The flowers, which are arranged in panicles, have a greenish color and a distinct odor. The fruit is a purple 1-cm drupe containing a single seed.

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, which is also cultivated on a commercial scale in the Seychelles and Madagascar.

Cultivars

There are several different cultivars of Cinnamomum verum based on the taste of bark:
The trees grow as leafy bushes, usually maxing out about 3 meters in height. They are first harvested at 3 years old, and continue producing well for 40-50 years. Small side branches are removed from the trees. The outer bark is removed, and made into mulch. Twigs, leaves & berries are crushed and make cinnamon oil, a less valuable byproduct. The inner bark of the branches is loosened by being rubbed with a brass rod, then split with a brass or stainless steel knife, and then 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.

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