Ceylon cinnamon
The scent of cinnamon comes from the tree’s bark.
Ceylon cinnamon originates from Sri Lanka. In the past, cinnamon was a very expensive spice. It was regarded as a luxury item and considered something precious and refined. It was cinnamon that brought the Dutch to Sri Lanka, where they established a trading post as early as 1638.
Cinnamon is produced from the bark of the cinnamon tree. In the wild, the cinnamon tree grows to a height of 6–10 metres, but when cultivated for cinnamon production, the trunk is cut off 10–15 cm above the ground. The trees then produce new shoots from the stumps, and it is these shoots that are harvested for cinnamon production. The bark is peeled from the shoots, dried, and ground into the cinnamon powder that we can buy in shops.
Two different types of cinnamon are commonly available in shops. The finest and most expensive is true cinnamon, which is made from the bark of the Ceylon cinnamon tree (Cinnamomum verum), cultivated mainly in Sri Lanka and southern India. To obtain this type of cinnamon, it is important to check that the packaging states “true cinnamon”. If the packaging simply says “cinnamon”, it is most likely cassia cinnamon. Cassia cinnamon comes from species such as Cinnamomum cassia, C. burmannii, and C. loureiroi, which are primarily cultivated in China, Vietnam, and Indonesia. Cassia cinnamon is cheaper than true cinnamon but has a less delicate flavour. Cassia cinnamon also contains the compound coumarin. Coumarin is an aromatic substance that can be harmful to the liver in large amounts, which is why consuming large quantities of cassia cinnamon is not recommended. True cinnamon, on the other hand, contains very little or no coumarin and can therefore be eaten safely in the quantities one wishes.
Facts:
- Greenhouse location: Tropical house
- Danish name: Ceylon-kanel
- Latin name: Cinnamomum verum
- Family: Laurel family / Lauraceae
- Natural habitat: Sri Lanka and Southern India