Cinnamon originates from India and Sri Lanka, formerly Ceylon, which is also the origin of its name. In addition, cinnamon is also native to other South and Southeast Asian countries and is also cultivated there. Cinnamon bark is mainly imported from Sri Lanka, Malaysia, Madagascar and the Seychelles.
Cinnamon in herbal medicine
For medicinal use, the bark from younger twigs or shoots (Cinnamomi cortex) and the essential oil extracted from the bark (Cinnamomi aetheroleum) are used.
Cinnamon tree and its characteristics
The cinnamon tree is an evergreen tree with dense foliage that grows up to 10 m high, and in culture is usually kept as a shrub. The large opposite leaves of the cinnamon tree are undivided, ovate-pointed, and have arching main veins. When crushed, the leaves smell like cloves.
The tree also bears inconspicuous flowers arranged in loose panicles, which grow to about 1.5 cm in size, and ovoid, dark purple fruits.
Cinnamon bark as a medicine
The bark is obtained either from the 2-3 cm long branches of trees that are about 6 years old, or from the root shoots of older trees that are about 2 years old.
For drug production, the bark pieces are freed from the outer parts and dried. This produces bark pieces about 0.2-0.7 mm thick in the form of half-tubes, which are light brown on the outside and somewhat darker on the inside. The surface shows longitudinal striation.
What does cinnamon smell and taste like?
Cinnamon exudes a very characteristic, pleasantly aromatic odor. The taste of cinnamon is slightly sweet, but at the same time very spicy and somewhat tart.
