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Cinnamon zeylanicum Cinnamon Lauraceae
Wild cinnamon trees are confined to tropical evergreen rain forests up to 1800 m from MSL. The best cultivated cinnamon is grown at low altitudes in Sri Lanka with an average temperature of 300C and 2000 2500 mm rainfall per annum. Sandy loam soils with admixture of humus or vegetative mould is the best for sweet and fragrant bark. Proximity to sea, humid conditions and saltish water are good for the crop.
Seeds and sowing: It is propagated mainly by seed and rarely by cuttings of young 3 leaved shoots, layering of shoots and by the division of old rootstocks. Seeds soon lose their viability and should be sown fresh after the removal of the pulp. Germination takes 2 3 weeks time. Seeds are sown thickly in nurseries in May June. When 4 months old, seedlings are transplanted into poly bags or baskets. After a further 10 12 months they are planted in the main field at 2 3 m spacing.

Country of origin: Sri Lanka
Extraction Method: Steam Distillation
Parts Used: The chips, featherings or trimmings of bark
The cinnamon bark oil is light yellow in colour when freshly distilled. On storage it becomes reddish. Bark oil contains mainly cinnamic aldehyde (60 75%), eugenol (10%) etc. while leaf oil has a slight camphoraceous odour resembling that of clove oil due to the presence of 70 95% eugenol
The bark, exported as quills, is used as a spice or condiment, for flavouring cakes and sweets and  in curry powders, incense, dentrifices and perfumes. Bark oil is used  in flavouring confectionery, liquors and in pharmaceutical preparations, especially to mask the unpleasant taste. Leaf oil is used in the manufacture of  cheaper types of perfumes used in soap, tooth pastes hair oil, etc. In the flavouring industry, it is used as a modifier
 

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