Cinnamomum Verum (cinnamon)

Also known as: Cinnamon

Native to: Sri Lanka

Blooms: Small, green flowers not showy; insignificant

Habitat: Subtropical and tropical forests

Where is it found at BBG: Subtropical House

 

A large evergreen shrub or tree, cinnamon is commercially grown for its warm, aromatic spice which is made from its bark. To make cinnamon powder, the outer bark is first removed from the stems, then the inner bark is scraped, dried and ground into powder. To make cinnamon sticks or “quills” the stems have to processed soon after harvesting whilst the stems are still wet. Again the outer bark is removed, then the stem is hammered evenly to loosen the inner bark, which can be separated into 1 metre long rolls, 0.5mm thick. These are dried in a well ventilated, warm area for 4 to 6 hours before being cut into 5 to 10 cm lengths for sale.

The cultivated trees are coppiced or cut back to the ground to encourage new stems, this is done on a two year cycle so that only two year old stems are used. Cinnamon can be used to flavour cakes, biscuits and other deserts as well as curries, stews, soups, meats and pickles. It is also used in drinks like teas and mulled wine.