Description

Cinnamomum zeylanicum (syn. C. verum), true or Ceylon cinnamon, is a small evergreen tree of the family Lauraceae, native to Sri Lanka and the Malabar coast of southwestern India. The inner bark, stripped from young branches, dried, and rolled into the characteristic tight quills of Ceylon cinnamon, constitutes one of the most significant aromatic spices in world commerce. Documented in Egyptian records of 2000 BCE, the Ebers Papyrus, the Biblical Song of Solomon, and the Charaka Samhita as Twak, this spice has been continuously traded over four millennia. Ceylon cinnamon is distinguished from the more pungent Cassia (Cinnamomum cassia) by its lower coumarin content, thinner bark layers, and more delicate, complex flavour profile. In Ayurveda, it is incorporated in digestive, carminative, and metabolic preparations, and is a component of classical masala blends and compound formulations.