Ceylon Cinnamon - Cinnamomum verum

Detailed Description

Why is Ceylon cinnamon consumed so little when it seems helpful for almost everything?

Botanical Information

Ceylon cinnamon, or Cinnamomum verum, is a small tree reaching a height of 8–15 meters. The leaves are oblong-ovate, 8–20 cm long. The flowers are greenish and aromatic, arranged in panicles. The fruit is a pink drupe about 1 cm long containing a single seed. The cinnamon used as a spice is the outer bark of the cinnamon tree. It has a delicate texture, light brown to yellowish color, and a strong, pleasing aroma.

Origin and Distribution

Ceylon cinnamon is native to Bangladesh, Sri Lanka, the Malabar coast of India, and Burma. Today, it is cultivated throughout the subtropical and tropical regions of Southeast and East Asia where it is mainly grown for commercial purposes. Major plantations are found in India, Sri Lanka, China, Burma, and Vietnam.

Usage / Dosage

The name 'cinnamon' appeared in English during the 15th century, likely adapted from the Greek 'kíndamon' via Latin and French. However, the Medieval word circa 1000 CE was 'cassia/canna/cane.' The Greek term was likely adopted from the Phoenicians, who used the Hebrew name 'qinnamon' (meaning 'strip of bark'). In antiquity, cinnamon was recognized by the Egyptians and was so highly valued that it was often used as an offering to the gods. In Greece, cinnamon flavored liqueurs and foods. In Egypt, it had spiritual significance and symbolism. In the Middle Ages, cinnamon’s source was cloaked in myth until, around 1518, Portuguese sailors established a monopoly in Sri Lanka, which later passed to the Dutch and then the British.

Ceylon cinnamon is best known as a baking spice, enhancing breads and foods such as chocolate (especially popular in Mexico), desserts (apple pies, cakes, strudels), doughnuts, breakfast cereals, toast, buns, and sweets. It is also a classic seasoning in coffee (a favorite in Turkey), tea, hot cocoa, and liqueurs. In the Middle East, it is used to flavor chicken or lamb dishes.

Cinnamon’s distinctive aroma and taste are due to compounds described below. According to the National Library of Medicine, cinnamon may help manage muscle spasms, nausea, infections, the common cold, diarrhea, loss of appetite, and erectile dysfunction. Research published in major journals describes cinnamaldehyde’s antimicrobial activity and its role in reducing serum glucose and lipid levels in type 2 diabetics (when consumed up to 6 grams per day). Studies on animals have also noted beneficial effects on triglyceride, LDL, and total cholesterol levels, as well as lowered high blood pressure. Some studies in humans have linked cinnamon with faster gastric emptying and increased appetite.

Research at Tel Aviv University reports that a compound in cinnamon (CEppt) may slow the progression of Alzheimer’s disease and help prevent its onset. Additionally, cinnamon’s active components are believed to benefit nervous system comfort and cognitive function.

There are multiple in vivo studies confirming cinnamon’s antibacterial effect against certain bacteria and fungi, and positive results have been seen in clinical cases for candidiasis and other fungal infections (especially in immunocompromised patients). Further, cinnamon has shown promising effects against parasitic worms.

In vitro studies have demonstrated a strong antioxidant effect from cinnamon extracts, contributing to the maintenance of healthy skin barriers and mucous membranes, and supporting wound healing. Other studies have noted improvements in oxidative stress markers and enhanced collagen synthesis, imparting potential anti-aging and skin healing properties.

Animal studies have identified anti-ulcer effects in the stomach, reduced gastric acid secretion, and fewer hemorrhagic lesions when administered with medications that typically cause dyspepsia. Other work notes enhanced digestive comfort and increased appetite.

Cinnamon’s compounds also display anti-inflammatory and antiproliferative effects, supporting the health of the gastrointestinal and respiratory systems, as well as partial hepatoprotective and antitumor activities.

Traditional and Folk Usage

Traditionally, Ceylon cinnamon has been used to relieve digestive discomfort (such as gas, diarrhea, pain, and irritable bowel syndrome), menstrual cramps, and to promote recovery from colds and fevers. It is also used to stimulate appetite and for bacterial or parasitic infections. Preparations are available to support men with premature ejaculation and erectile dysfunction, as well as to aid with allergic rhinitis, vaginal yeast infections, diabetes, and digestive problems.

Precautions

Cinnamon contains some coumarin, which in large doses may cause liver damage. Ceylon cinnamon typically contains much lower levels of coumarin than Chinese (cassia) cinnamon. Cinnamon may lower blood sugar; diabetics and those on blood sugar-lowering medications should monitor their levels. Large amounts are not recommended during pregnancy.

Active Compounds

The aromatic essential oil comprises 0.5–1% of the bark’s content, with cinnamaldehyde making up about 90%. Other important aromatic compounds include ethyl cinnamate, eugenol, linalool, methyl chavicol, and beta-caryophyllene. Cinnamtannin B1 is another notable component.

Traditional Dosage

According to a German study (2010), Ceylon cinnamon powder contains about 63 times less coumarin than Chinese cinnamon powder; rolled Ceylon cinnamon sticks contain about 18 times less than their Chinese counterparts. European regulations limit coumarin intake to 2.5 mg/kg, while Norwegian standards are stricter (0.07 mg/kg per day). For a 70 kg adult, this amounts to 4.9 mg daily. Ceylon cinnamon should have less than 10 mg coumarin per kg, enabling relatively high consumption (does not apply to cassia cinnamon).