Canella

One species of evergreen, shrubby tree constitutes this genus, which occurs in the West Indies and Florida Keys. The name is a diminutive of canna, "a reed", referring to the quills of bark, produced for the pharmaceutical and food industries. It was grown as a "stove" (warm greenhouse) evergreen during Victorian times but is rarely seen today outside the tropics. The entire tree is aromatic, filling the air with fragrance when in flower. Canella or wild cinnamon is a familiar spice in the West Indies, and was long used by the native Carib people before the islands were colonized. It was introduced to Europe in the early 17th century, as a species of Cinnamomum (see cinnamon). The fruits are eaten by pigeons in Jamaica, which gives their flesh a spicy flavor. Dried flowers emit a musk-like scent when placed in warm water. Canella winterana is one of the 21 plants of the Omiero, the sacred elixir of Afro-Caribbean Santeria initiation.

Erect, evergreen, shrub or tree with aromatic bark and obovate leaves to 10cm (4in) long. Fragrant, violet to purple flowers in summer are followed by red to black berries.

Common Name:	Canella
Other Names:	White cinnamon, wild cinnamon
Botanical Name:	Canella winterana syn. C. alba
Genus:	Canella
Family:	Canellaceae
Native Location:	West Indies, Florida Keys
Cultivation:	Well-drained, sandy soil in sun.
Propagation:	By ripewood cuttings with a heel in spring.
Harvest:	Leaves are picked and used fresh or dried. Bark is dried in long quills for oil distillation or for use in condiments, decoctions, and tinctures, and as a powder with aloes.
Height:	10-15m (30-50ft)
Width:	7-10m (22-30ft)
Hardiness:	Z10
Parts Used:	Leaves, bark, oil
Properties:	A bitter, aromatic herb that improves digestion and also have anti-microbial effects.
Medicinal Uses:	Internally for poor digestion. Externally for rheumatic pains (Cuba). Combined with aloes (Aloe vera, see Aloe Vera) for constipation and menstrual problems (West Indies). An aromatic adjunct in prescriptions for treating digestive complaints.
Culinary Uses:	Bark and leaves are used in seasoning mixtures and added to tobacco (West Indies). Bark is used to flavor "clove vodka" in Russia.
Economic Uses:	Bark used as fish poison (Puerto Rico). Oil used occasionally in perfumes with an Oriental bouquet.
Bibliography:	Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited Pg 152