The White Cinnamon Tree, scientifically known as Cinnamomum verum, is an evergreen tree native to Sri Lanka, but now cultivated in other tropical regions as well. It is a member of the Lauraceae family and is highly esteemed for its aromatic properties and commercial value.
The White Cinnamon Tree typically reaches a height of around 10-15 meters and has smooth, pale brown bark that exfoliates in thin flakes. It bears elliptical-shaped leaves with exquisite veins and a glossy, dark green color. The tree blooms with small, greenish-white flowers that gradually develop into small, purplish-black berries.
However, the most significant aspect of the White Cinnamon Tree lies in its inner bark, which is used as a source of one of the most prized spices in the world: cinnamon. The bark is carefully harvested by carefully peeling off the outer bark layers and then scraping the inner bark. This delicate process ensures the preservation of the cinnamon's enticing aroma and distinct flavor.
The bark is typically dried and then rolled into thin quills or ground into a fine powder. It is characterized by a light brown color and a sweet, warm taste with hints of citrus and floral notes. The White Cinnamon Tree's bark contains volatile oils, such as cinnamaldehyde, responsible for its rich scent and therapeutic properties.
White cinnamon is widely used in culinary applications, adding a delightful fragrance and taste to various sweet and savory dishes, desserts, beverages, and even curries. Apart from its culinary value, the spice is also cherished for its potential health benefits, including anti-inflammatory, antioxidant, antimicrobial, and digestive properties.
In conclusion, the White Cinnamon Tree is an evergreen tree known for its aromatic and medicinal qualities. It is most renowned for
