Overview
- Family: Lauraceae
- Common names: True cinnamon, Ceylon cinnamon
- Origin: Sri Lanka
- Growth habit: Evergreen tree, typically 8–15 meters tall
- Economic part: Inner bark (processed into cinnamon quills)
Botanical Characteristics
- Leaves: Glossy, oval-shaped with a distinct three-vein pattern
- Bark: Thin, smooth, and light brown—easily peeled
- Flowers: Small, yellowish-white, mildly fragrant
- Fruit: Small purple drupe when mature
Phenology (Philippine Conditions)
For grafted or well-managed trees in tropical climates like the Philippines:
- Vegetative growth: Year-round with peak flushing during rainy season
- Flowering stage: Usually March–May
- Fruiting stage: June–August
- Harvestable bark stage: Begins at 2–3 years (for coppiced shoots)
Cultivation Requirements
- Climate: Tropical, humid; 20–30°C
- Rainfall: 1,500–2,500 mm/year
- Soil: Well-drained sandy loam, slightly acidic
- Elevation: Sea level up to 600 m
Propagation Methods
- Seeds (fresh viability required)
- Cuttings –
- Air Layering –
- Grafting (preferred for uniformity and early production)
Uses & Value
1. Culinary
- Premium spice with mild, sweet flavor (less harsh than cassia)
2. Medicinal
Traditionally used for:
- Blood sugar regulation
- Anti-inflammatory effects
- Digestive support
(Contains lower coumarin than cassia → safer for long-term use)
Agroforestry Integration
Ideal for integration into multi-layer agroforestry systems:
- Compatible with crops like:
- Aquilaria malaccensis (agarwood)
- Coconut
- Coffee
- Can serve as a mid-canopy aromatic crop
Economic Potential
- High-value export spice
- Essential oil production (bark & leaves)
- Strong demand in:
- Food industry
- Perfumery (especially relevant to your ANOC / essential oil ventures)
Key Management Tips
- Regular coppicing enhances bark yield
- Maintain partial shade in early stages
- Prune for multi-stem growth (better bark harvest)