Cinnamon Plant(Karuvappatta)

Plant Overview

• Botanical Name: Cinnamomum verum (True Cinnamon / Ceylon Cinnamon), Cinnamomum cassia (Cassia)

• Family: Lauraceae

• Type: Evergreen tree

• Origin: Native to Sri Lanka, India, Bangladesh, Myanmar

• Height: Grows 10–15 meters tall in the wild but usually kept smaller in cultivation.

• Parts Used: Inner bark (processed into cinnamon sticks & powder), leaves, and oil.

 Description

• Leaves: Oval, shiny, leathery green leaves with 3–5 prominent veins. Young leaves often reddish.

• Flowers: Small, greenish-white, with a mild fragrance.

• Bark: The aromatic bark is stripped, dried, and curled into rolls (“quills”).

• Fruit: Small purple/black berry.

 Care Guide

1. Sun Light

• Grows best in full sun to partial shade.

• Indoor potted cinnamon prefers bright indirect light.

2. Watering

• Likes moist, well-drained soil.

• Water regularly but avoid waterlogging.

• Needs higher water supply during hot months.

3. Soil

• Prefers loamy, fertile, well-drained soil.

• Slightly acidic to neutral pH (5.5–7.5).

4. Fertilizer

• Apply organic compost or manure twice a year.

• NPK fertilizer can be added for faster bark growth.

5. Propagation

• Propagated by seeds, stem cuttings, or air layering.

• Seed germination may take a few weeks.

Uses

 Culinary

• Cinnamon bark is used as a spice in curries, sweets, teas, and baked goods.

• Leaves (called tejpatta) used in Indian cooking.

• Cinnamon oil used in flavoring and beverages.

 Medicinal

• Contains cinnamaldehyde and eugenol with antimicrobial, anti-inflammatory, and antioxidant properties.

• Traditionally used for digestion, cough, diabetes, improving circulation, and reducing cholesterol.

Other Uses

• Cinnamon oil is used in soaps, perfumes, and cosmetics.

• Has insecticidal properties, sometimes used as a natural pesticide.

Note: Cassia cinnamon (cheaper variety) contains more coumarin, which can be harmful in excess. True cinnamon (Ceylon cinnamon) is safer for regular use.