Cinnamon

 The scientific name - Cinnamomum verum

Cinnamon is a highly valued spice. Kurudu is a species of tree belonging to the genus Innamomum. The dry inner bark of the tree has a delicate aromatic aroma and a warm sweet taste. Kurudhu of Sri Lanka is known as "Ceylon Kurudhu".

Types

1. Ceylon Cinnamon (True Cinnamon): Known for its delicate flavor and lighter color, it is considered higher quality.
2. Cassia Cinnamon: More common in supermarkets, it has a stronger, spicier flavor and is darker in color.

Culinary Uses

• Baking: Commonly used in desserts like cinnamon rolls, cookies, and cakes.
• Savory Dishes: Adds warmth to curries, stews, and meat dishes.
• Beverages: Often used in hot drinks like cider and chai tea

Health Benefits

Cinnamon Tea

• Antioxidant Properties: Rich in antioxidants, which help combat oxidative stress.
• Anti-inflammatory: May help reduce inflammation in the body.
• Blood Sugar Regulation: Some studies suggest it can help improve insulin sensitivity and lower blood sugar levels.

Cultivation

      To cultivate cinnamon, start by selecting a variety—Ceylon for a milder flavor or Cassia for a stronger one. Cinnamon thrives in tropical climates with well-draining, loamy soil and plenty of sunlight. 

You can propagate it from seeds or, more commonly, cuttings from mature trees. Plant these about 3 feet apart and keep the soil consistently moist. Fertilize every few months and prune to encourage growth.

 Harvest the stems after 2 to 3 years by removing the outer bark and peeling the inner bark, which is what becomes cinnamon. Cure it by drying the inner bark, and watch out for pests! With proper care, you can grow your own cinnamon at home.