Ceylon Cinnamon - Cinnamomum verum Presl (syn. C. zeylanicum Blume)
Nomenclature
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Magnoliids
Order: Laurales
Family: Lauraceae
Genus: Cinnamomum
Schaeff.
Botanical name: Cinnamomum verum Presl
Synonym: Cinnamomum zeylanicum Blume
Morphology
Lauraceae, Bernard Verdcourt. Flora of Tropical East Africa. 1996
General Habit
Small tree to 12 m.
Leaves
Leaves bright red when young, green with age, sub opposite, ovate-oblong, elliptic or lanceolate, 5-19 cm. long, (2-)5-9.5 cm. wide, narrowed to a narrowly rounded tip, cuneate to truncate at the base, prominently 3-5-nerved from the base, coriaceous, glossy, without glands in the nerve-axils.
Reproductive morphology Flowers
Flowers small, yellowish or greenish white, silky outside.
Reproductive morphology Fruits
Fruits brown or black, ovoid, 1.3 cm. long.
Endemic To Sri Lanka (Formally Known As Ceylon)
Sri Lanka, an island located off the peninsula tip of Southern India, is often referred to as the "Pearl of the Indian Ocean" and in recent times as the “Teardrop of the Indian Ocean”. It is home to many important economic crops among which are tea, rubber, coconut, Ceylon cinnamon and a range of spices. Precious among them all is Ceylon cinnamon, identified botanically as Cinnamomum verum Presl (syn. C. zeylanicum Blume) and referred to as the queen of spice.
This form of cinnamon has been cultivated widely, from ancient times, nowhere else in the world but in Ceylon. Ceylon is one of the many names by which Sri Lanka was known in the past. Cinnamon trees grew wild in Ceylon on land owned by princes in days of long ago. Cinnamon, especially Ceylon cinnamon, is an aromatic spice which was sought by royalty and others of importance for many uses from time immemorial, amongst those was its use for anointing, perfumery, culinary, religious, and numerous others.
From ancient times, Ceylon cinnamon which is endemic to Sri Lanka was exploited by traders who carried it to other foreign lands in exchange for other goods. This would have been indeed a very lucrative trade in those times, as its location was kept a tightly guarded secret. The value placed on cinnamon far exceeded the value of gold, frankincense and ivory. Only the wealthiest of people could have afforded the use of cinnamon ... the most ancient spice recommended by God Himself as mentioned in the Holy Bible and used by Pharaohs, royalty and noblemen. Empires were built on the wealth it earned by western nations after its source was known. Many fierce and bloodied battles were fought to gain supremacy over it.
Ceylon cinnamon, with its subtle aroma and beautiful tan colour, is a spice that has always had a special demand from all over the world ever since Biblical times. Cinnamon is obtained from the inner bark of the cinnamon tree, whilst the oil is extracted from the bark, its leaves and roots. The geographical location, soils and climatic conditions of Ceylon now known as Sri Lanka make it an ideal location for the cultivation of this precious crop.
There is no other product that received such prominence and demand, it has even been said its value was much higher than gold and silver and was used even as currency. It can well be defined as the royal spice of spices.
Throughout the centuries even during Biblical times, the noble cinnamon was used in numerous ways. The simple inner bark of the cinnamon tree has a variety of important uses.
Ceylon Cinnamon is a spice that could be used in cuisine for savoury as well as sweet dishes. It flavours the food with a very subtle flavour. Only Ceylon cinnamon could be used for sweet dishes. The bark of its close cousin, the Cassia also known as Chinese cinnamon, cannot be compared to the refined and subtle flavour needed for sweet dishes, is more suitable for savoury preparations owing to it stronger flavour and aroma.
A Bit of History Surrounding Ceylon Cinnamon
Ceylon Cinnamon is known to been mentioned as early as 2800 B.C. The first mention of cinnamon in Ceylon goes back to early as 1200, and when the Portuguese invaded the Island in pursuit of this precious spice, they took over the cinnamon trade from the Sinhalese in 1500s.
After the Dutch gained control of the island by defeating the Portuguese, they continued with the process and kept on improving it by growing cinnamon in a more systematic manner by setting strict laws punishable by death if breached. Ceylon Cinnamon was considered such a precious and a highly priced commodity that many wars were fought and empires built on the wealth it gained.
Cinnamon has a very colourful history and has been used since ancient times by various countries in various ways for medicinal purposes, cuisine and as anointing oils. The Hebraic and Arabic term, amomon, which means fragrant spice plant, is from where Cinnamon derives its botanical name, – Cinnamomum.
Cinnamomum zeylanicum is a member of the LAURACEAE family, a genus of about 250 species native to lands from South, East and Southeast Asia to Australia. Of the six species known to exist in Ceylon, C. verum Presl (syn. C. zeylanicum Blume) is widely grown for its economic worth.
In the commercial world, Ceylon cinnamon is known as the "true" cinnamon, because another economic form of cinnamon also exists.
This other variety also belongs to the same LAURACEAE family, botanically called cinnamomum aromaticum or cinnamomum cassia. It is native to Burma. Its flavour is much stronger than the more refined Ceylon cinnamon (cinnamomum zeylanicum), and it requires lesser quantities in recipes and is more suitable for savoury dishes rather than for sweet dishes.
Early Mention
Ceylon cinnamon, though it is endemic to Sri Lanka, is mentioned many times in the Bible’s Old Testament, the earliest instance being when Moses received his instructions from God Himself on how to anoint the Tabernacle mentioned in Exodus 30:23-4.
Cinnamon was also mentioned as early as 2800 B.C., in Chinese writings, referred to as kwai, and from then till now the name remains unchanged in the Chinese language. The Italians call it canella, derived from their word for cannon, which fittingly describes the cinnamon stick by its meaning "little tube." It was also widely used by the ancient Egyptians for embalming because of the preservative nature of the spice.
Customs and Religious Beliefs
There are ample evidence that Ceylon Cinnamon was one of the earliest of spices to be traded in the ancient world. The Bible has many references as far back into the earliest of times mentioned in the books of Exodus, Psalms, Proverbs, Ezekiel, and Revelations. Ceylon cinnamon was traded even before the pyramids were built. During the time of Moses, God appeared to him and gave him specific instructions on the way to anoint the Tabernacle and the vessels of the Tabernacle, including the Priests, as well with ointments made from the sweet Ceylon cinnamon. That was a process of purification. In those days it was a practice to offer burnt meat as an offering to God. This would have caused the meat to spoil. Ceylon cinnamon was used as a preserving agent to inhibit the bacteria that cause spoilage and mould. It also had the added ability to hide the stench of the spoiling meat with its strong aroma.
There is mention in the Bible that merchants trading in Ceylon cinnamon carried it all the way to Palestine. That was a long and tedious journey to be undertaken at a time when transportation couldn’t have been at its best.
Only people of great importance could have afforded to splash themselves with this precious spice. It was in demand by the great Kings and Queens, and it even formed an important component of the embalming mix used by the early Egyptians.
There has been mention about this very special and important spice by the ancient names such as Aelius Galenus or Claudius Galenus, often Anglicised as Galen (129-216 CE) and sometimes known as Galen of Pergamon, Theophrastus (371 - 287 BC), Pedanius Dioscorides (born c. AD 40, Anazarbus, Cilicia—died c. 90), Gaius Plinius Secundus (AD 23/24 - 79), called Pliny the Elder, Herodotus born about 485 B.C, and Strabo (ca. 64 B.C.-ca. A.D. 23).
The Chinese are known to have used Ceylon Cinnamon for medicines as early as 4700 years ago.
Ceylon Cinnamon ranked higher in value than gold, ivory, silver, and frankincense. It was the most costly of offerings made in Miletus in the temple of Apollo as early as 243 BC.
The Arabians found out how to distil oil out of plants and noticed how it carries the scent of the plant or flower to a greater degree. This procedure also made it much easier to carry across to distant lands for trading purposes. They carried the oil of Ceylon Cinnamon from Arabia to Venice and from there to other parts of Europe.
What was once sought and afforded only by nobility is now within the reach of anyone and is used in bakery products, worldwide cuisine, cosmetics, insect repellents, aroma therapy and numerous other uses.
Curative Properties
Ceylon cinnamon is well known to have curative properties for many illnesses. Ancient physicians used this knowledge, and even today, cinnamon is used in medicine and tonics.
China has a popular belief that Cinnamon, taken daily over a long period, will make you strong, robust and improve your complexion so you have a younger appearance. Another ancient story says that anyone who takes cinnamon with toads’ brain for seven years will have the ability to walk on water! Maybe Simon Peter had not consumed as much when he tried to walk on water! It further states that they will also look young forever and will never die! But who can find so much of toad’s brains?
Patients suffering attacks of asthma will benefit from a soothing hot cup of cinnamon tea. Some of the many uses of Ceylon cinnamon are as a cure for diabetes, a remedy for fever, as well as alleviation of stress and boosting of energy and wellbeing
Physicians in medieval times were aware of the curative properties of the spice and used it in the treatment of coughs, sore throats and hoarseness. The spice was highly priced as a preservative at a time when there was no means of preservation of meats other than by natural methods.
The reason it was highly recommended for use in the preservation of meat was because of the inhibiting effect of the phenols it contained. It was able to restrain bacteria from spoiling meats. Its strong aroma had the ability to effectively mask the offending odour of old meat.
Value Comparison
More Precious than Gold and Silver
The Elder Pliny wrote, in the 1st century A.D., that the value of 350 grams of cinnamon could be compared to the value of over five kilograms of silver.
After Nero, the Roman Emperor, murdered his wife, out of remorse, he ordered a year’s supply of cinnamon to be burnt at her funeral, an act for which he was later chastised.
In ancient times, Ceylon cinnamon was once a closely guarded trade secret of the Arabs, who wanted to keep the source known only to them in order to maintain lucrative trade links with the Romans and Greeks. They used a devious and perilous route, similar to the silk route, to get their precious merchandise across to their markets.
For many centuries, a brisk trade was conducted solely by the seafarer trading Arabs, who were skilled in artfully disguising the location it was grown in, to protect their trade from their trading partners in Europe and other countries.
These merchants made a mint of money trading these precious spices, as the spices were considered to be several times more precious than the value of gold and silver. Little wonder the early Traders wanted to keep the growing location secret.
In their efforts to guard the whereabouts of the source of cinnamon, the Arabs would invent many mystical myths and weave them around delightful and farfetched legends to impress and augment the mysticism of this rare spice. One such tale was written by Herodotus III. It told of a large Phoenix known to have gathered these precious sticks from a distant land to build its nest. At the time this mythical bird was sighted, the cinnamon gatherers would place heavy chunks of meat in places for it to see, and the bird would carry it off to its nest with difficulty. The tale goes on to say, as the nest could not withstand the weight of the meat, it would fall apart and the sticks were then gathered.
But why was Ceylon Cinnamon so much in demand? It is special even today.
Cinnamon was used as currency and was precious enough that many fierce battles were waged, laws were enacted, and if any of these were breached, it was punishable by death. A Dutch historian is known to have written..."Cinnamon was the "rich bride Helen" for whom the Netherlanders and Portuguese had for so many years contended."
However, no matter how carefully the secret was kept, it was soon found out, and Ceylon cinnamon became the one cause of many fierce battles and the reason the Island fell into the hands of foreign invading countries. Soon after, Ceylon cinnamon was introduced to other nearby countries, and those with similar soil and climatic conditions started cultivating it.
Discovery of Source – The Arrival of the Portuguese
Once its source became known by the European Nations, many fierce wars were fought among these foreign invaders to gain autonomy, particularly during the 16th through to the 18th centuries. Owing to this, the Island fell into the hands of the Portuguese when they arrived in 1505, and many wars were fought to gain control of the country.
Dutch Influence
All through the many wars, the kingdom of Kandy remained independent. In 1636, the King of Kandy sought the help of the Dutch, who, by that time, had increased its power over the Portuguese. Then, in 1637, the King of Kandy received a Dutch envoy. When the Portuguese made another attempt to capture Kandy in 1638, they were crushed in battle with the Dutch at Gannoruwa.
The Dutch agreed to capture the Portuguese-held ports in the coastal towns of Ceylon in return for their expenses. They continued to capture certain Portuguese -held ports from 1638 to 1640 but retained them, as they claimed that their expenses had remained unpaid.
However, the two foreign powers made peace in 1640 but resumed their war in 1652, with Kandy forming an alliance with the Dutch once again. The Dutch attacked Colombo and were successful in capturing it in 1656 but refused to hand over the city to Kandy. In 1658, Jaffna was captured, which totally crushed the Portuguese, and there ended the Portuguese rule of the Island. The Dutch, by then, had extended their rule over the island and were successful in capturing the Eastern coastal port of Trincomalee in 1665. All through this time, Kandy stayed independent but remained uneasily vigilant until 1760, when the Dutch won the war over them. Kandy was forced into accepting a humiliating treaty to recognize Dutch sovereignty of the entire Island’s coastline including the parts that formerly belonged to Kandy.
In 1770, the Dutch East India Company set up commercially viable groves of cinnamon, which were systematically planted, soon after the coastal areas were conquered by the Dutch. Strict cinnamon laws were enacted, and anyone who breached those laws was punished by death. The Dutch gave way to the British in 1796, when the British annexed Jaffna and Colombo, and that put an end to the Dutch rule in Ceylon.
Ceylon Comes under British Rule
In 1815, the British Army invaded Kandy and met with hardly any resistance. They took the king captive and exiled him to India. Finally, the country came to be ruled by the British, who introduced trial by jury, built a network of roads, and, in 1833, introduced new reforms including the administration with English as the official language. Slavery was abolished in 1844.
Introduction of Coffee and Tea
Prominence was given to tea. Vast acres of mountainous jungle lands were cleared in the Island’s central highlands and lower hills. Coffee had been a failure in 1870, due to the slow spread of a fungus, called hemileia vastratrix, also referred to as the coffee blight. The coffee plantations were then replaced by tea in the late 19th century. Soon, a flourishing tea industry took centre stage, while the cinnamon cultivation and trade took a back seat simply owing to the vastness of acreage covered by tea.
At the time when the main produce of Ceylon had been tea, rubber and coconut, spice could only be an added fourth. The tropical climate and the two monsoonal rainfalls Ceylon enjoys make it ideally conducive for the cultivation of most spices. Cinnamon, cardamom, cloves, black pepper, nutmeg and mace are the main group of spice crops grown in Sri Lanka.
The Ceylon Cinnamon Industry Continues
However, the resilient Ceylon cinnamon industry continued despite many obstacles. Sri Lanka is still the leading producer and supplier of the best and choicest grades of Ceylon cinnamon to the world markets. Sri Lanka enjoys four-fifths of the world’s market for cinnamon.
Climate
The sunny climate, fertile soil, and moisture retained by four seasons of rainfall, two inter-monsoonal and two monsoonal, made it the ideal environment for the growth of healthy cinnamon trees.
Sunshine plays an important role in cinnamon growing, ranging from direct sunlight to partial shade. Over-watering of the cinnamon plant is not recommended. The cinnamon tree is an Asian tropical evergreen plant and does not tolerate extreme cold weather.
The soil should be well drained but moist, and the trees should not be disturbed while growing. Before being transplanted to its final positions, cinnamon should be grown in individual containers.
Growing cinnamon is not easy. It’s a tree that would normally grow to a height of sixty feet. It has to be continuously cut back to a suitable height to make it easy for harvesting.
The cinnamon tree is allowed to grow for two years before it is cut down to a stump. The resulting young shoots that sprout from it are used for the processing of cinnamon. At this stage, the bark will be soft and pliable. The spice is extracted from the sweet-scented inner bark of the tree’s branches.
The soil has an important role to play in the growing of cinnamon. In Ceylon, the best quality of cinnamon comes from Negombo. Here the soft soil is white and sandy.
The other areas are the coastal belt of Galle, Matara, and Hambantota. In addition to Ratnapura and the hills of Kandy, Haputale and areas of the Sinharaja forest are the highest areas where the conditions are most favourable in Ceylon for the cultivation of cinnamon. Ceylon cinnamon is an indigenous spice in Sri Lanka.
The cultivation of cinnamon has faced many problems in the last two decades. Although the cultivated extent has remained constant, there has been a decrease in the yield due to many external factors
A case study was conducted in 1997, in this regard, by the Matara District, as this district is the highest producer of Ceylon cinnamon. It revealed many problems faced by cinnamon growers. The main points highlighted were the poor basic economic infrastructure, high costs of production, lack of skilled and seasonal workers coupled with low labour productivity.
The acreage under cultivation is held by small holders. At most times, they lacked the means of funding to maintain the efficient maintenance of the processing of cinnamon.
Of the total acreage, only a small percentage is cultivated with true cinnamon. The balance is covered by a mix of cinnamon varieties. The crops are not fertilized, as it is too expensive. The lack of knowledge of the many aspects of the product and understanding its market are reasons preventing the cultivators from production of top quality cinnamon.
Over eighty per cent of Ceylon cinnamon is cultivated by small scale farmers, the majority of whom are located on the southern coastal belt of Sri Lanka.
Interestingly, in this network, as with all other Ceylon cinnamon producers, one third, sometimes up to one half of the revenue is shared with the cinnamon peelers who do the actual work to produce the finest quality cinnamon. This sharing model is unique to the Ceylon cinnamon industry in Sri Lanka.
It creates a great sense of ownership at work, and this works as a strong motivating factor for the peelers to work with a keen eye on quality to produce high-quality cinnamon. This undoubtedly helps to create more value in the end product. It should be recognised that a cinnamon peeler with an eye for quality and minimum wastage is an asset unto himself and the grower.
For instance, fine-grade cinnamon, which requires an extra effort (compared to coarse-grade cinnamon) and extra labour time fetches a premium price, and the benefits of the sale cascades all the way down to the cinnamon peelers’ level and their families.
Uses of Ceylon Cinnamon
The Cinnamon’s primary use is as a spice. It is also used as an aromatic and a taste enhancer, while, customarily, the oil and bark are used to fight microorganisms, for treating diarrhoea, as well as other gastrointestinal and dysmenorrhoeal disorders of microcirculation. However evidence to support these uses is limited. Research has focused on anti-inflammatory, antioxidant, and antimicrobial activity; even though there is much talk about that cinnamon can be used in the management of diabetes, there is no definite evidence to be found to support it. Cinnamon administered as a dosage of no more than 1 to 1.5 g/day in diabetic studies yielded records of no adverse effects. The plant’s essential oil has been used for its activity against various microorganisms and fungi.
No contraindications or interactions have been identified or documented as yet. However, it can trigger allergic reactions, while some experience irritation of the skin when exposed heavily to the spice.
The sensory quality of Ceylon cinnamon lies in its strong aroma and strong taste, which is very much more refined than cassia,. It is pleasant, sweet, warm but barely bitter or pungent. Ceylon cinnamon’s fresh and lively taste is absent in cassia and in other types of cinnamon. Ceylon cinnamon has an advantage over cassia, as it does not have the blood-thinning chemical, coumarin, which is associated with hepatotoxicity and liver damage. If at all, it may only have very minute traces that are not harmful for human consumption.
Cinnamon Essential Oil
Cinnamon essential oil’s main constituents are derived from the bark, leaves, and roots:
- Cinnamon bark: the two dominating trace compositions are eugenol (4-(1-propene-3-yl)-2-methoxy-phenol, 5 to 10%) and phenylpropanoids cinnamaldehyde (3-phenyl-acrolein, 65 to 75%) (Max. 4%), while other phenylpropanoids (safrole, cinnamic acid, coumarin [max. 0.6%] esters), mono- and sesquiterpenes, even though occurring only in traces, does influence the taste of cinnamon significantly. Another relevant trace component that enhances the quality is 2-heptanone (methyl-n-amyl-ketone). The content of slime in the bark is as low as (3%).
- Cinnamon leaves: (1%) can be extracted from the leaves that consist chiefly of eugenol (70 to 95%) and can be a substitute for cloves. Smaller quantities (1 to 5%) of cinnamaldehyde, benzyl benzoate, linalool, and β-caryophyllene are also present.
- Cinnamon root bark: camphor (60%) is the dominating extracts from the root bark which is a wholly different composition than what was found previously in the bark and leaves.
Medicinal Benefits of Ceylon Cinnamon
- The properties of Ceylon cinnamon’s medicinal benefits and values are many. In medieval times, cinnamon was considered to have many curative benefits and ancient doctors believed it could cure a common cold, snakebites, freckles, and kidney troubles, among many other ailments.
- Cinnamon was used as a warming substance, which is mainly obtained from the oil of the inner bark and its leaves. It is a natural analgesic and has been useful in the treatment of rheumatism and arthritis. Cinnamon in the form of tea is also said to be an anti-oxidant and stress reliever, thereby benefitting the human body.
- For digestive disorders, cinnamon is a good herbal remedy. It has been reported that cinnamon is responsible for breaking down fats, which results in weight loss. Lack of appetite, stomach ulcers, vomiting, and diarrhoea are some of the common disorders that can be treated with cinnamon. Cinnamon, being a carminative, also helps relieve abdominal discomfort caused by intestinal gases.
- Cinnamon contains properties of being antiseptic in nature. This prevents the growth of bacteria and fungi. Studies have shown that cinnamon use has restricted the growth of urinary tract infections and other fungal ailments that cause common skin problems, including the infestation of head lice.
- Many brands of toothpaste and mouthwash have used cinnamon as an active ingredient. Frequent use of oral products containing cinnamon will result in fewer cavities, gum disease, throat infections, and bad breath.
- For diabetic sufferers, cinnamon will be a boon. Researchers at the United States Department of Agriculture have found that cinnamon has the ability to reduce the need for insulin. The recommended dose is 1/8 to ¼ tsp. of cinnamon powder per meal. Cholesterol levels too could be controlled with recommended doses of cinnamon.
Harvesting Periods
Harvesting mature cinnamon bark is usually done twice a year, immediately after the monsoonal rains May to January. At this stage, the bark peels off easily owing to the increase in sap content and the suppleness of the stalks.
Processing of the bark should commence immediately after harvest while it is still moist. The bark should be left to dry in a well-ventilated and dry area. Care should be taken that the drying process is undertaken in the best of conditions. Less than that will cause insect pests to infiltrate the bark, which will result in the loss of its premium quality and the most difficult part in processing - the sweat of its labour wasted.
Traditional Harvesting Method
Traditionally, the grower is separate from the peeler. Peeling the cinnamon is a very highly skilled job, and the technique is passed down from generation to generation. The quality of the cinnamon sticks lies chiefly in the hands of the peeler. Only their deft and careful peeling techniques can remove the inner bark in one piece without any outer damage. Due to this, these skilled peelers are in a position to demand as much as half the price of the cinnamon. Peeling is undertaken by an entire family, with each member being assigned a particular task.
After the branches are coppiced, they are carried to the peeling shed. The branches are kept separately to be processed into oil, and the bark is immediately removed for processing. At no stage are the branches allowed to dry before being peeled.
Traditional Tools Still in Use
The outer bark is scraped off using a special sharply-pointed knife, after being beaten, to allow the inner bark to come loose. The inner bark has then to be prised off the hard-core wood. A longitudinal cut is made on the stick from end to end, and a special knife is worked between it and the core wood until there is a gap of about half an inch. A similar slit is made on the opposite side, and the process repeated. The bark is then dislodged in two halves. These are then placed, one within the other, until 106.7 cm long quills are made. These quills are then air dried in well-ventilated indoor areas. Sun drying is not recommended since the bark tends to warp and lose its colour.
The Art of Extracting the Spice
This age-old and valuable spice, Ceylon cinnamon, is extracted first by tamping it with a small block of wood to loosen the inner bark, and then, using a specially-fashioned sharp knife, the visible layer of bark is scraped off without damaging the inner bark. Next, a special tool is used, to lever out the inner bark in two whole pieces. These tools are the same tools handed down from generation to generation together with the technique. Cinnamon peelers do not get involved in the growing of the spice.
The traditional peelers belong to the Salagama caste in Sri Lanka. The job itself can be very tiring, and various restrictions and taboos have caused the peelers to be isolated from the higher social strata and the caste system. Due to these restrictions and other economic reasons, these traditional peelers are presently moving away from the industry in search of greener pastures.
However, there’s good news for the industry with the introduction of mechanization, which allows more benefits to the worker with better working conditions and increased worker efficiency. This has also improved the quality of the product tremendously. The product is cleaner and the new process improves the overall quality of the quills.
Women and disabled persons weren’t allowed to work as peelers. The mechanization of the processes has opened new doors for this segment of society.
Ceylon Cinnamon vs. Cassia
(Image of Ceylon Cinnamon on left and Cassia figured bottom right)
Of the two types of cinnamon cultivated as economical crops, Chinese cinnamon or cassia is the coarser and stronger flavoured variety compared to Ceylon cinnamon. These edible cinnamon varieties are among the many Asian evergreen trees belonging to the genus Cinnamomum. In the native languages of Ceylon, cinnamon is known as “Kurundu” in Sinhalese and “Kuruwa” in Tamil.
Cassia Cinnamon known as Cinnamomum aromaticum or Cinnamomum cassia belongs to the LAURACEAE family. Cassia is found grown in Burma and is common to China, and is also known as Chinese cinnamon. Its origins are from Southern China with sub species found widely across southern and eastern Asia.
Cassia can be identified by its rough textured thicker sticks that are dark reddish brown. It is cheaper and low in quality and the form mostly available around the world. Although belonging to the same cinnamon family, Cassia has a stronger, sharper flavour and aroma, better suited for the preparation of savoury foods than true cinnamon.
Ceylon cinnamon, whose flavour and aroma is subtle and refined, could be used for both sweet and savoury dishes.
Cassia is obtained from the dried bark of the stem or branches of the Cinnamomum cassia tree. The most common forms of cassia are in the form of quills that form a double scroll and strips.
Ceylon cinnamon on the other hand its colour is a light tan, papery fine and brittle, and the bark coils into a single spiralled quill.
Since the flavours of Chinese cinnamon and Ceylon cinnamon are almost the same, it is difficult to differentiate between them in powdered form.
Ceylon cinnamon has a far lesser proportion of the chemical cinnamaldehyde, which is responsible for the strong spicy cinnamon flavour of cassia. The cinnamon flavour of Ceylon cinnamon is more subtle and could have a bouquet of citrus, sweet floral and clove aromas.
Care has to be taken when using cassia bark because, unlike true cinnamon, it has a significant amount of a blood-thinning compound known as coumarin.
The choice of Ceylon cinnamon vs. cassia is dependent upon one’s personal taste. Like the Americans, if the choice is for the stronger flavour, then the obvious choice would be cassia. For those who prefer a more delicate flavour and wish for a hint of it in their hot chocolate, then, Ceylon cinnamon would be the obvious choice
Chemistry
The principal elements of the essential oil derived from the leaves and branches of the cinnamon are 65% to 80% cinnamaldehyde as well as lesser percentages of other phenols and terpenes, which includes trans-cinnamic acid, eugenol, hydroxycinnamaldehyde, cinnamyl alcohol, o-methoxycinnamaldehyde, and its acetate, limonene, tannins, alpha-terpineol, oligomeric procyanidins, mucilage and trace quantities of coumarin.
In composition, C. verum differs from C. cassia in the content of eugenol and coumarin. Coumarin can only be found in the cassia varieties (0.45%). Different types of material and techniques used in the extraction of the spice can alter the chemical composition, which may affect the proposed medicinal or experimental effects.
Why Ceylon Cinnamon
Although remaining untested, it is said to be an effective insect repellent. The chemical compounds found in the oil of the cinnamon leaf is said to be effective against the growth of mosquito larva. Recent studies have shown that the cinnamon bark is also a natural snake repellent, and it’s not without its numerous medical uses as well.
To curtail the urge for tobacco it is recommended to chew on sticks of cinnamon.
Cinnamon has also been regarded as a food preservative because of the compounds it contains that aids in retarding the growth of bacteria, especially in the curing process of raw meats. Cinnamon has had its share of sensuous usages too. In the Holy Bible, the book of Proverbs, it is stated that the ‘Lover’s bed is perfumed with myrrh, aloes, and cinnamon.’ The book Song of Solomon has a song describing the beloved of Solomon. Therein it states that “cinnamon scents her garments like the smell of Lebanon.” Even today, with aromatherapy and scented candles being elevated to new levels, cinnamon oil is used in them to create the fragrance of cinnamon for romantic moments and is seen to be much in demand.
Cinnamon is a multi-faceted spice and the benefits to the human body are many. The choices for usage are varied too. Cinnamon is on the top of the “must have” list for many things and many reasons.
Grades and Forms of Ceylon Cinnamon
- Cinnamon Bale Form
- Alba, C5 Special, C5, C4, C3, M5, M4, H1, H2, H3.
- Cinnamon Cut Form
- Alba, C5 Special, C4, C3, M5, M4, H1, H2, off-cuts.
- Cinnamon Quillings
- Super Fine Quillings, Quillings No.1, Quillings FAQ.
- Cinnamon Powder
- Super Fine, Medium. (Differs according to Mesh sizes.)
- Essential Oils
- Cinnamon Bark Oil
- Cinnamon Leaf Oil
- Cinnamon Chips
Cinnamon Grades
The grading of Ceylon Cinnamon is based entirely on the diameter of the quills, the number of quills to a kilogram and the extent of foxing. Its hue is pale reddish brown and characterised by a sweet and delicate flavour. It is proven to be the safest Cinnamon in the world, having a lower level of Coumarin (0.017g/ Kg.) than other Cassia varieties.
The Sri Lankan grading system of Ceylon Cinnamon is divided into four categories, namely Alba, Continental, Mexican and Hamburg.
Alba: less than 6 mm (0.24 in) in diameter
Continental: less than 16 mm (0.63 in) in diameter
Mexican: less than 19 mm (0.75 in) in diameter
Hamburg: less than 32 mm (1.3 in) in diameter
These groups are further subdivided into specific groups of M000, H1, and H2 among others.
A good quality cinnamon bundle will be of uniform quality, thickness, and colour. The whole bundle of quills should feel firm to the touch. To allow for easy handling, cinnamon bundles are of a standard weight of 45 Kilos.
Alba - The crème de la crème when it comes to being the chief top grade of Cinnamon, this delicate, slim and exotic type is the most exquisite.
C5 Special - The texture, colour, and shape of this particular type assures that this is one of the best sellers when it comes to Continental Cinnamon.
C5 - Boasting a high demand, this gold-coloured type is both aromatic and pungent in its taste.
C4 - More yellow than golden, this particular type of Cinnamon is considered to be a fine choice.
M5 - Rugged and rustic, these thin Cinnamon sticks are brownish in colour yet authentic in their texture and pungency.
M4 - Fine due to being sectioned off and selected, this type of Cinnamon is preferred in multiple markets.
H1 - This is indubitably the finest in the Hamburg range since finer portions of the bark are used to produce this particular type.
H2 - Golden in colour, thicker in diameter, less fine but still original with its texture, this is an excellent and versatile grade of Cinnamon.
Forms
Upon customer requirements, they are of varied sizes, 8 cm, 12 cm, 15cms, and 18 cm lengths. The weight of each package too will be dependent upon customer specifications. The packaging can be in corrugated cartons or wooden boxes as per customer requirements.
Coarse cuts are unpeeled cinnamon bark with bits of outer bark obtained by heating or scraping the shoots.
Ground cinnamon is where the cinnamon bark is ground into powder form. In quill form, it is easy to identify between Ceylon cinnamon and the cassia cinnamon but when it is ground it not possible to identify which is which. Customers of ground cinnamon may be a bit wary of the Cinnamon forms
Stem bark - Bale form/Cut form/ Powder form/ Quillings
Cinnamon leaves - Extracted into Cinnamon Leaf Oil.
Cinnamon bark – Cinnamon Bark Oil
Discarded core Cinnamon branches – Firewood and other craft products
Uncut cinnamon takes the form of long uncut sticks of cinnamon. They are packed in cylindrical bales of 23 kilos / 25 kilos each, depending on customer requirements. The packaging will be in poly liners and an outer wrapping of jute. This protects the unique flavour and fragrance of the famous Ceylon cinnamon. The fragility of cinnamon sticks makes it prone to breakage. Cinnamon in bales has a great risk of breakage and care should be taken when loading. The bales consist of quills about 1m long made up of pieces of 15-20 cm long placed one inside the other. The best way to stow bales is upright. To maintain their shape the quills are filled with cinnamon fragments. The tighter they are filled, the less the chance of breakage of the quills.
A good quality cinnamon bundle will be of uniform quality, thickness, and colour. Cinnamon sticks must not be stowed over with heavy goods. To build confidence, due to fear of adulteration it is best to ensure that a quality product is always produced. For packaging of ground cinnamon, it is best to use polypropylene since polythene allows the flavour to diffuse.
Cinnamon should be transported in well-ventilated containers so that the heat will not cause breakage or warp the quills. The cinnamon should also be protected from moisture; otherwise it could lead to fungal and mould formation. Cargo should be well strapped and stored without allowing for movement. On ships, the cinnamon should not be stored near the top deck that will attract the heat of the sun and dehydrate the quills of its oils. It should not be stored near the floor of the container so as to attract moisture, as then the cinnamaldehyde will turn into styrene which is dangerous. Cinnamon, being highly odour-sensitive, should be kept away from other cargo with a strong odour.
Nutritional Value per 100 G (3.5 Oz.)
Energy 247 kJ
(59 kcal)
Carbohydrates 80.6 g
Sugars 2.2 g
Dietary fibre 53.1 g
Fat 1.2 g
Protein 4 g
Vitamins Quantity
% DV
Vitamin A equiv. 2% 15 μg
Thiamine (B1) 2% 0.02 mg
Riboflavin (B2) 3% 0.04 mg
Niacin (B3) 9% 1.33 mg
Vitamin B6 12% 0.16 mg
Folate (B9) 2% 6 μg
Vitamin C 5% 3.8 mg
Vitamin E 15% 2.3 mg
Vitamin K 30% 31.2 μg
Minerals Quantity
% DV†
Calcium 100% 1002 mg
Iron 64% 8.3 mg
Magnesium 17% 60 mg
Phosphorus 9% 64 mg
Potassium 9% 431 mg
Sodium 1% 10 mg
Zinc 19% 1.8 mg
Other constituents Quantity
Water 10.6 g
Units
μg = micrograms • mg = milligrams
IU = International units’
Percentages are roughly approximated using US recommendations for adults
Source: USDA Nutrient Database