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The Story of True Cinnamon
Cinnamon is the inner bark of a tropical evergreen tree. There are many different species, between 50 and 250, depending on which botanist you choose to believe. The two main varieties are Cinnamomum cassia and Cinnamomum zeylanicum. [The first, Cassia, is an aromatic bark, similar to cinnamon, but differing in strength and quality. Cassia bark is darker, thicker and coarser, and the corky outer bark is often left on. The outer surface is rough and grayish brown, the inside bark is smoother and reddish-brown. Cassia is less costly than true cinnamon and is often sold ground as cinnamon.] C. zeylanicum is also known as Ceylon cinnamon (the source of its Latin name, zeylanicum), or ‘True Cinnamon’ which is a lighter colour and possessing a sweeter, more delicate flavour than cassia. A native of Sri Lanka (formerly Ceylon), the best cinnamon grows along the coastal strip near Colombo.
History
In ancient Egypt cinnamon was used medicinally and as a flavouring for beverages. In the ancient world cinnamon was more precious than gold. Cinnamon was known in medieval Europe, where it was a staple ingredient, along with ginger, in many recipes.
The demand for cinnamon was enough to launch a number of explorers’ enterprises. The Portuguese invaded Sri Lanka immediately after reaching India in 1536. The Sinhalese King paid the Portuguese tributes of 110,000 kilograms of cinnamon annually.
The Dutch captured Sri Lanka in 1636 and established a system of cultivation that exists to this day. In its wild state, trees grow high on stout trunks. Under cultivation, the shoots are continually cropped almost to ground level, resulting in a low bush, dense with thin leafy branches. From these, come the finest quills.
Description
True Cinnamon comes in ‘quills’, strips of bark rolled one in another. The pale brown to tan bark strips are generally thin, the spongy outer bark having been scraped off. The best varieties are pale and
parchment-like in appearance. Ceylon Cinnamon is somewhat similar to cassia, and in North America little distinction is given, though cassia tends to dominate the market. True Cinnamon is also available ground, and can be distinguished from cassia by its lighter colour and much finer powder.
The bouquet of True Cinnamon is sweet and fragrant; its flavour, warm and aromatic. True Cinnamon is not as hot and harsh as cassia.
Plant Description and Cultivation
“Ceylon Cinnamon”, also known as the ‘true cinnamon’, is grown the western and southern parts of the island known today as Sri Lanka. The tropical weather on the island and its very fertile soil provide the ideal conditions for its growth.
The cinnamon plants grow up to 60 feet high. Three years after the initial planting of this tropical evergreen, the barks of these plants get harvested, usually twice a year. When the plants mature, the barks are harvested three times a year.
Once harvested the barks undergo a careful checking for quality. They then get washed. Once the barks get soaked they get peeled. Ceylon cinnamon, using only the thin inner bark, has a finer, less dense, and more crumbly texture. . The outer bark, cork and the pithy inner lining are scraped off and the remaining bark is left to dry completely, when it curls and rolls into quills. Several are rolled together to produce a compact final product, which is then cut into uniform lengths and graded according to thickness, aroma and appearance. The villagers in the growing areas are highly skilled and extremely talented in this quick peeling process. History of exporting cinnamon from Ceylon goes back many centuries prior to the Christian era. According to the International Herald Tribune (2009-03-29), in 2006 Sri Lanka produced 90% of the world's cinnamon, followed by China, India, and Vietnam.
Ceylon Cinnamon quills are packed in 100 Lb. bales and sorted into ten grades of quality. They are graded according to diameter and the number of quills per pound. During this carefully orchestrated process a large amount of dry chips get gathered. They are used to distill Cinnamon oil. Cinnamon oil is distilled in copper stills from off-grade chips, leaves and roots.
Other Names
Ceylon Cinnamon, True Cinnamon
French: cannelle
German: Ceylonzimt, Kaneel
Italian: cannella
Spanish: canela
Chinese: yook gway
Indian: dal-chini, darchini, dhall cheene
Sinhalese: kurundu
Tamil: karuvappadai
For information, please contact sales@cinnamonco.com.
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