Life With What
There's a whole family waiting for you →

Lauraceae

Cinnamomum verum

True cinnamon · Ceylon cinnamon

Mixed Low
Part used
bark
Native range
Sri Lanka and southern India
Morphology
An evergreen tree to about ten metres. The thin inner bark is peeled from young shoots and dries into fine, fragile, many-layered quills of a pale tan colour.
Also known as
Cinnamomum zeylanicum

What is in it

volatile oil cinnamaldehyde, eugenol
coumarin
procyanidins

Evidence

Shares the inconsistent glycaemic literature with cassia, though most trials in fact used cassia. Little tested in its own right.

Safety

Coumarin content is a small fraction of cassia’s, which makes it the safer choice for anyone consuming cinnamon regularly. The essential oil is a mucous membrane irritant and must not be taken neat or applied undiluted.

Interactions: Theoretical additive effect with antidiabetic drugs

Regulatory: Permitted as a food and as a listed medicine ingredient.

How the traditions classify it

Galenic Hot and dry, and one of the most valuable of the traded aromatics.
Ayurvedic Twak — pungent, bitter and sweet; heating in potency. Used for digestion and for cold conditions.

Three systems, rating the same plant. Where they disagree, none of them is correcting the others — they are separate frameworks that arrived at their categories independently.

Historical use

Sri Lanka was the principal source and the trade was fought over by the Portuguese, Dutch and British in turn. The Dutch East India Company held a monopoly on Ceylon cinnamon for over a century and burned surplus stock to keep the price up.

Recorded as history and attributed where possible. Long use establishes that a plant was widely used, not that it worked, and not that it was safe.

Worth knowing

Two entries for cinnamon look redundant and are the point. These are different species with different chemistry, different safety profiles and a several-fold price difference, sold under one name in most of the world.

Sri Lanka's cinnamon trade is also a compact history of colonial extraction: Portuguese control, then Dutch, then British, with the Dutch East India Company holding a monopoly for over a century and destroying surplus harvests to hold the price. The plant that ended up cheap and ubiquitous in Anglophone kitchens is the other one.

Nomenclature verified against GBIF backbone taxonomy.