Ceylon cinnamon
Introduction
Ceylon cinnamon, or Cinnamomum verum, is a type of cinnamon tree native to Sri Lanka. It is known for its distinct flavor and aroma, which is often described as being more delicate and sweet compared to the more common Cassia cinnamon. Ceylon cinnamon is highly prized in the culinary world and is often referred to as "true cinnamon".
Botanical Description
The Cinnamomum verum tree is an evergreen that grows up to 10-15 meters tall. The leaves are ovate-oblong in shape, 7–18 cm long. The flowers, which are arranged in panicles, have a greenish color, and have a distinct odor. The fruit is a purple drupe containing a single seed.
Cultivation
Ceylon cinnamon is primarily grown in Sri Lanka, with some cultivation also occurring in the Seychelles and Madagascar. The tree prefers a hot and humid climate, with a rainfall of 2000-2500mm annually. It grows best in sandy soil with good drainage.
Harvesting and Processing
The harvesting of Ceylon cinnamon involves a labor-intensive process. The trees are grown for two years before the first harvest takes place. The bark is stripped off the tree, then left to ferment overnight. After fermentation, the bark is then rolled into quills, which are then left to dry in the sun.
Culinary Uses
Ceylon cinnamon is used extensively in both sweet and savory dishes. It is a common ingredient in many spice mixes, including garam masala and ras el hanout. It is also used in baking, particularly in cinnamon rolls and apple pies.
Health Benefits and Risks
Ceylon cinnamon is known for its potential health benefits, including its anti-inflammatory, antioxidant, and antimicrobial properties. It has been studied for its potential to help manage blood sugar levels, making it of interest for people with type 2 diabetes. However, excessive consumption of Ceylon cinnamon can lead to mouth sores or burning sensations.
Economic Importance
Ceylon cinnamon is a significant export product for Sri Lanka. It is also an important part of the country's history and culture, with cinnamon cultivation dating back to the time of the ancient Kingdom of Kandy.