Accession #: 198800172
Accession Date: 1988-01-20
Common name: Ceylon Cinnamon
Family: Lauraceae
Synonym(s):
Country of Origin: Sri Lanka, south-west India and the Tenasserim Hills of Burma
Description: Small tree, to 30 feet; leaves ovate to ovate-lanceolate, to 7 inches long, obtuse or acute; panicles as long as leaves; flowers inconspicuous, yellowish.
Uses: Cinnamon is an ancient spice mentioned several times in the Old Testament. There are other species of Cinnamon but Ceylon Cinnamon has a more delicate aroma and is the dominating quality on the Western market. Stems and twigs are cut off the tree and the bark is peeled off the cutting. The inner bark curls into "quills" or cinnamon sticks as it dries. Imperfect sticks are turned into ground cinnamon. The bark is also used as an astringent and stimulant while also relieving flatulence. <p> While this plant may have been native to Asia and the Myanmar region, over time it has been naturalized in various parts of the world. Some information suggests ancient Egyptians used this plant as an embalming agent and while it moved to Europe, cinnamon became deeply incorporated in the culinary world. <p> Data suggests that consuming Cinnamon regularly has positive effects on cardiovascular health. Cinnamon has been used to relieve nausea, vomiting, heart palpitations. and heart ailments. <p>
IMPORTANT NOTE: Plant Uses are for informational purposes only. EEB Greenhouses assume no responsibility for adverse effects from the use of any plants referred to on this site. Always seek advice from a professional before using any plant medicinally.
USDA Zone: 9b-11
Source: Unknown
Provenance:
Restrictions:
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