The Ceylon cinnamon tree, scientifically known as Cinnamomum verum, is a tropical evergreen tree native to Sri Lanka (formerly known as Ceylon), and it belongs to the Lauraceae family. It is highly valued for the inner bark, which is processed to produce the finest and most sought-after cinnamon in the world. This tree is known for its aromatic and flavorful properties, making it popular in culinary and medicinal applications.
The Ceylon cinnamon tree is a medium-sized tree that can reach up to 10-15 meters in height. It has smooth, leathery, green leaves that are elliptical in shape and arranged alternately on the branches. The tree produces small, inconspicuous yellowish-green flowers, which give way to small purple berries that contain a single seed. The inner bark of the tree, which is harvested after the plant reaches maturity, is carefully peeled, dried, and rolled to form quills or ground into a fine powder.
Ceylon cinnamon has a delicate, mild, and slightly sweet flavor, distinguishing it from the more common Cassia cinnamon, which has a stronger and spicier taste. It is known for its medicinal benefits, including its potential to regulate blood sugar levels, lower cholesterol, reduce inflammation, and promote digestive health.
Due to its superior quality and desirable flavor, Ceylon cinnamon is widely used in baking, cooking, and brewing beverages such as tea and coffee. Its aromatic scent makes it a common ingredient in perfumes, cosmetics, and potpourris. The Ceylon cinnamon tree, with its unique qualities, continues to be cherished for its natural goodness and versatile applications.
