Cinnamon

An evergreen tropical tree growing up to 9m. It is cultivated for the inner bark, which is collected and dried and later sold as cinnamon spice in the form of squills. The leaves and bark are also distilled to produce leaf and bark essential oils. The leaf essential oil is preferred for use in aromatherapy, as the bark essential oil may cause severe irritation in some people.

Some 250 species of evergreen trees and shrubs belong to this genus, occuring in E and SE Asia, and in Australia. Cinnamomum camphora, C. cassia, and C. zeylanicum provide three different commodities: camphor, cassia bark, and cinnamon, respectively. Camphor (often called camphorated oil) is an aromatic terpene ketone, familiar as mothballs, which is used medicinally and in the manufacture of celluloid. It is best known in the compound camphorated oil, in which camphor is blended with peanut oil. Similar compounds are extracted from Blumea balsamifera (Ngai camphor), and Dryobalanops aromatica (Borneo camphor, See, Borneo camphor). Cassia and cinnamon are usually produced as bark quills, from which powdered cinnamon and essential oil are produced. They are of major importance in food flavoring and are ingredients in numerous medicinal formulas for their warming, stimulant properties. Cinnamomum cassia is one of the oldest spices known, first recorded in China in 2700BCE and in Egypt in 1600BCE. Oil from C. camphora contains safrole (as in Sassafras albidum, See, sassafras), which can be extracted for flavoring but is now banned in many countries because it is potentially carcinogenic. Cinnamomum zeylanicum is a major world spice, which played a significant role in colonial expansion; the Portuguese invaded Ceylon in 1536 to obtain a monopoly of cinnamon; the Dutch began to cultivate it in 1770, and thereafter, the Dutch East India Company dominated the world trade in it from 1796 to 1833. Commercially less important species include: C. burmanii (Batavia cinnamon, Indonesian cassia, korintje), a good cinnamon substitute, also used in incense; C. iners (wild cinnamon), used in SE Asia for curries; C. loureirii (Saigon cassia/cinnamon), a sweet variety used for baking and made into a cordial; C. massoia (massoia bark) from New Guinea, which has a clove-like aroma, used for flavoring and perfumery; C. oliveri (Oliver bark, or black sassafras), an Australian species with a pungent, clove-sassafras flavor; and C. tamala (Indian bay/cassia), tejpat), with aromatic leaves and coarsely flavored bark, used in Italian cuisine and to adulterate cinnamon.

Evergreen tree with light brown, papery bark, and leathery leaves to 18cm (7in)long. Small, yellow-white flowers appear in clusters, to 18cm (7in) long, in summer, followed by ovoid, purple berries, 1cm (3/8in) long.

Common Name:	Cinnamon
Other Names:	Ceylon cinnamon
Botanical Name:	Cinnamomum zeylanicum
Family:	Lauraceae
Native Location:	Comoron Islands, India, Madagascar, Seychelles, Sri Lanka, S India.
Cultivation:	Moist, well-drained soil in sun or partial shade. Trees tolerate coppicing.
Propagation:	By seed sown when ripe at 13-18°C (55-64°F); by semi-ripe cuttings in summer.
Harvest:	Leaves of the C. camphora are picked as required; wood is cut from trees over 50 years old and boiled to extract camphor, which is steam-distilled for oil or use in infusions, liniments, powder, and other medicated preparations. Bark of C. cassia is dried in quills without fermentation for use in infusions, powder and tinctures; branches and leaves are distilled for oil. Unripe fruits of C. cassia are picked in summer and dried as cassia buds. Shoots of coppiced plants of C. zeylanicum are cut every second year during the rainy season, and stripped of leaves for distillation. The bark is left 24 hours to ferment; outer bark is then scraped away to expose inner bark, which is peeled and dried for use, whole or powdered, in infusions and tinctures, or distilled for oil.
Height:	10-18m (30-60ft)
Width:	6-10m (20-30ft)
Hardiness:	Min. 15°C (59°F)
Extraction:	Steam Distillation
Parts Used:	Leaves,Inner Bark, Oil
Color and Odor:	The essential oil is yellow in color and has a hot, sharp, spicy odor with a slightly sweet undertone.
Background:	Cinnamon is one of the oldest spices known. The Chinese and Indians were aware of its medicinal properties over 4000 years ago. It was also traded with the Egyptians, Greeks, and Romans. The British East India Company maintained control of cinnamon production when Sri Lanka was a colony of Britain during the late eighteenth century.
Properties:	Warming, tonic, stomachic, antispasmodic, antiseptic, stimulant, haemostatic. A pungent, sweet warming herb that stimulates peripheral circulation, relieves spasms, lowers fever and blood pressure, controls bleeding and infections, and improves digestion.
Precautions:	This oil is best used in lower concentrations as it may cause irritation in sensitive people.
Planet:	Sun
Element:	Fire
Magical Influences:	Physical Energy, Psychic Awareness, Prosperity.
Medicinal Uses:	Internally for diarrhea, nausea and vomiting, gastroenteritis, colds, influenza, hypertension, arthritis, rheumatism, and candidiasis; used especially for cold people. Not given to pregnant women
Uses:	Digestive System—Warms the stomach and encourages slow digestion when the stomach is cold. Cinnamon can also help flatulence that comes on as a result of eating cold foods. Respiratory System—Valuable for colds and flu, when there are chills and shivering. Reproductive System—Good for thrush. Muscular System—Relieves tiredness, cramps and rheumatic and muscular pains. Emotions—For mental fatigue and lack of concentration. Cinnamon stimulates and refreshes the mind and eases tension while diminshing the harshness of life. It stimulates the senses and steadies the nerves.
Culinary Uses:	Ground bark is used to flavor curries, desserts, cakes, cookies, breads, and pastries; also mixed with sugar as a topping for toast and drinks, such as cappacino. Cinnamon sticks are used whole to flavor hot drinks, such as mulled wine. Leaves are used for flavorings, notably hominy, and jerked pork (Jamaica).
Economic Uses:	Bark and bark oil, in which cinnamaldehyde predominates, are used in the food industry for flavoring baked foods, meat products, candy, pickles, cola-type soft drinks, ice cream, and liqueurs; also in oral hygiene products and cosmetics. Leaf oil, which is more delicate, containing 70-80 percent eugenol, its used in carnation-type perfumes.
Blends:
DIGESTIVE RESPIRATORY REPRODUCTIVE Cinnamon 6 Cinnamon 6 Cinnamon 4 Ginger 3 Basil 4 Myrrh 3 Orange 3 Benzoin 2 Lavender 2 MUSCULAR EMOTION Cinnamon 5 Cinnamon 5 Marjoram 4 Lemon 3 Chamomile (R) 3 Basil 2
Bibliography:	Aromatherapy Blends and recipes by Franzesca Watson Copyright © 1995 Thorsons, Harper Parker Publishing Inc. Pp 86-87 Magical Aromatherapy by Scott Cunningham Copyright © 1989 Llewellyn Publications, Inc. pp.74-75 The Encyclopedia of Herbs by Deni Brown Copyright © 1995-2001 Dorling Kindersley Limited. pp. 169-170