Cinnamon (Cinnamomum Verum)

Cinnamon (Cinnamomum Verum) Plant Guide

Local Indian Name: Hindi: दालचीनी (Dalchini), Tamil: (Ilavangapattai), Malayalam: (Karuvappatta), Kannada: (Dalachinna), Telugu: (Dalchina Chekka), Marathi: दालचिनी (Dalchini), Gujarati: (Taj)

Scientific Name: Cinnamomum verum (syn. Cinnamomum zeylanicum)

Family:

Lauraceae (Laurel Family)

Category: Perennial Tree

Subcategory: Medicinal and Spice Crop

Native Region: Native to Sri Lanka (Ceylon), India, and Southeast Asia. Grown extensively in Kerala, Karnataka, and Tamil Nadu.

Introduction

Cinnamon is a tropical evergreen tree cultivated for its aromatic inner bark, which is used as a spice and medicinal herb. It is one of the oldest known spices and has been traded globally for centuries.

Importance & Benefits

Economic Importance:

• One of the most valuable spices in the global market.

• India is a major producer and exporter of cinnamon.

• Used in food, medicine, cosmetics, and perfumes.

Health Benefits:

• Rich in antioxidants – helps fight free radicals.

• Anti-inflammatory properties – supports heart health.

• Aids digestion and controls blood sugar levels.

• Antimicrobial and antifungal – used in Ayurveda.

Industrial Uses:

• Essential Oil Extraction – used in perfumes and pharmaceuticals.

• Cinnamon Bark Powder – widely used in food and bakery products.

• Wood and Leaves – used in traditional medicine and aromatic therapies.

Description and Cultivation

Botanical Description:

• Height: Grows up to 10-15 meters in the wild but is maintained at 3 meters in cultivation.

• Leaves: Dark green, glossy, and aromatic when crushed.

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

• Bark: Thin, smooth, light brown, and highly aromatic.

Major Cultivation Regions in India:

• Kerala, Karnataka, Tamil Nadu, and northeastern states (Assam, Meghalaya, and Tripura).

Varieties and Cultivars

Major Cinnamon Varieties in India:

1. Cinnamomum verum (Ceylon Cinnamon): High-quality, delicate aroma, less coumarin.

2. Cinnamomum cassia (Chinese Cinnamon): Stronger, thicker bark, higher coumarin.

3. Cinnamomum burmannii (Indonesian Cinnamon): Commonly used in food industries.

4. Cinnamomum loureiroi (Vietnamese Cinnamon): Spicy and rich in essential oils.

Location and Light

• Requires warm, tropical climate with partial to full sunlight.

• Prefers humid conditions (above 70% humidity).

• Thrives at altitudes between 500-1000 meters.

Soil Preparation

• Best suited for sandy loam or lateritic soils with good drainage.

• Soil pH: 5.5 – 7.0 (slightly acidic to neutral).

• Avoid waterlogging, as cinnamon roots are sensitive to excess moisture.

• Add organic manure or compost before planting to improve fertility.

Planting

• Propagation: Grown from seeds, cuttings, or air layering.

• Planting Season: Best time is June – September (monsoon season).

• Spacing: 2.5 – 3 meters apart for proper growth.

• Mulching: Helps retain soil moisture and suppress weeds.

Watering

• Young Plants: Require regular watering for the first 2 years.

• Mature Trees: Can tolerate dry conditions but benefit from occasional watering during dry spells.

• Drip irrigation is recommended for large plantations.

Pruning

• Formative Pruning: Encourages bushy growth and multiple shoots.

• Harvest Pruning: Bark is harvested every 2-3 years by cutting stems.

• Regular removal of old and weak branches helps improve yield.

Pest and Disease Management

Common Pests:

1. Leaf Miner: Damages young leaves, reducing photosynthesis.

2. Shoot Borer: Causes stem dieback.

3. Mealybugs & Scales: Suck sap, weakening plants.

Common Diseases:

1. Leaf Blight: Fungal disease causing leaf spots.

2. Root Rot: Due to overwatering and poor drainage.

3. Powdery Mildew: White fungal growth on leaves.

Management Practices:

• Use neem oil and biopesticides to control pests.

• Maintain proper spacing and airflow to reduce fungal infections.

• Apply Bordeaux mixture or copper fungicides when necessary.

Environmental Conditions

• Climate: Prefers a warm, humid, and tropical climate.

• Temperature: 20°C – 30°C.

• Rainfall: 1,500 – 3,000 mm annually.

• Altitude: Best suited for 500-1000 meters above sea level.

Propagation

Seed Propagation: Takes 2-3 weeks for germination.

Vegetative Propagation:

• • Cuttings: Quick and efficient for commercial farming.

  • Air Layering: Produces high-quality plants.

Uses

Culinary Uses:

• Used in spices, curries, baked goods, and beverages.

• Essential for masala chai and garam masala blends.

• Cinnamon powder is used as a natural sweetener.

Medicinal Uses:

• Supports digestion and metabolism.

• Helps regulate blood sugar and cholesterol.

• Used in Ayurvedic and herbal medicine for centuries.

Industrial Uses:

• Cinnamon Essential Oil: Used in cosmetics, perfumes, and aromatherapy.

• Pharmaceutical Industry: Active ingredient in cough syrups and digestive tonics.

Monetary Benefits

• Yield per tree: 250-500 grams of dried bark annually.

• Market price: ₹1,500 – ₹4,000 per kg for cinnamon bark.

• 1-acre plantation: Can yield 500-800 kg per year, generating ₹10-30 lakhs annually.

• Cinnamon Oil: High demand in essential oil and fragrance industries.

References

1. Spices Board of India – Cinnamon Cultivation Guidelines

2. ICAR – Indian Institute of Spices Research

3. FAO (Food and Agriculture Organization) – Cinnamon Market Reports

4. State Agricultural Universities – Cinnamon Farming Practices