In this article we will discuss about:- 1. History of Cinnamon 2. Soil and Climate Required for Growing Cinnamon 3. Propagation 4. Planting 5. Harvesting and Curing 6. Yield 7. Uses.
Contents:
- History of Cinnamon
- Soil and Climate Required for Growing Cinnamon
- Propagation of Cinnamon
- Planting of Cinnamon
- Harvesting and Curing with Cinnamon
- Yield of Cinnamon
- Uses of Cinnamon
1. History of Cinnamon:
Cinnamomum zeylanicum Bl.; English—Cinnamon; Hindi—Dalchini, qalmi-dar-chini, Bengali—Dalchini; Punjabi—Dar-chini, kirfa; Mumbai—Taj, dalchini, tikhi; Marathi— Darachini, dalchini; Tamil—Karruwa, lavangap-pattai; Telugu—Sanalinga, lavanga-patta; Malayalam—Lavanga-patta; Kannada—Lavanga-patta, dalachini; Sanskrit—Gudatvak; Persian—Tali khahe, dar-chini; Family—Lauraceae.
Cinnamon is one of the oldest known spices. The true cinnamon, also called as Ceylon Cinnamon is the dried bark of Cinnamomum zeylanicum Bl.
It is native of Sri Lanka. In India, it is grown in the Nilgiris, South Kanara, Malabar, Assam and Kumaon. It is an evergreen tree. The tree attains a height of 8 to 12 metres, but in cultivation it is coppiced or cut back to a height of about 2 metres.
Its highly aromatic leaves are 12 to 17 cm. long, dark glossy green above and lighter beneath. The flowers are small, yellow and inconspicuous developing into dark purple ovoid and one seeded berries, about 1.5 to 2.5 cm. long.
2. Soil and Climate Required for Growing Cinnamon:
It is a hardy plant which can very well grow in almost all types of soils under a wide variety of tropical conditions. The quality of the bark is highly influenced by the soil and ecological factors. In Sri Lanka which is the major cinnamon growing country in the world the plants are cultivated on white sandy soil.
Sandy or siliceous soils with an admixture of humus are considered to be ideal for cinnamon cultivation. Sheltered situations upto an altitude of 800 to 1000 metres receiving an annual rainfall of 200 to 250 cm. are considered to be good for the crop.
3. Propagation of Cinnamon:
The easiest and most widely adopted method of cinnamon propagation is by seed. It can also be propagated by planting, cutting and layers.
Cinnamon fruits ripen in July-August. The fruits fall down when fully ripe. The fleshy berries are left in heaps in shade to soften and rot. The mass is then trempled. The pulp free seeds are washed and dried in shade. They are sown without much delay as they have a short period of viability. The nursery is raised in a suitable spot in soil, rich in organic matter.
The place is dug well twice or thrice. The soil is broken to powder and made loose, making it altogether free from stones, root bits, etc. The seed beds are made 1 metre wide and of suitable length with adequate provision for drainage. The seeds are sown in lines 12 cm. apart and are covered with a layer of soil to a thickness of about 2.5 cm.
Germination of seed occurs in about 20 days. The beds have to be provided with artificial shade and watered regularly. The shade should continue until the plants are about 12 cm. in height and then removed gradually. Transplanting is best done when the plants are about 10 to 12 month old.
4. Planting of Cinnamon:
Seedlings are transplanted when they are about 12 months old at a distance of about 2 metres between plants and rows. The planting is done in ideal weather conditions, preferably in June-July.
5. Harvesting and Curing with Cinnamon:
There are two regular cutting seasons in South India, which more or less synchronize with two monsoons. The appropriate time for cutting the shoots for peeling is determined with reference to the circulation of sap between the wood and the corky layer.
The sap flow and the time for peeling are judged by the peelers by making a test cut on the stem with a sharp knife. If the bark separates readily, the cutting is commenced immediately.
The shoots should be of at least two years growth with the bark having a uniform brown colour and should have attained a length of 1 to 1.25 m. and a thickness of not less than 1.25 cm. Shoots satisfying these requirements are cut and bundled after the leaves and the terminal shoots have been removed.
Cutting is followed by scraping and peeling operations. The peeling is a specialized operation peculiar to this industry which requires some skill and considerable experience. It is done by using a specially made knife which has a small and round pointed end with a projection on one side to facilitate ripping of the bark.
The peeler takes the cut shoots one by one and after scraping outer skin, first makes a longitudinal slit from one end to the other. Then working the knife between the bark is ripped quickly. The twigs cut in the morning are peeled on the same day. The peeled slips are gathered and kept overnight under shade for what is called “fermentation’.
However, while no real fermentation process develops during the course of a night, a little softening of the bark does occur with the result that peels become more easy and pliable for ensuring piping operation. The bark as it dries contracts and assumes the shape of a pipe otherwise known as quill.
The smaller quills or pipes are inserted into larger ones to form compound quills. They are then arranged systematically end to end in length of about 90 cm.
The quills are rolled by hand when they are soft and fresh and after rolling they are dried on mats in shade. The drying lasts for 2-5 days, depending upon the weather conditions and the type of bark. When the drying is complete the bark is collected and packed in bundles of different grades for trade.
6. Yield of Cinnamon:
The yield from 1 hectare of cinnamon plantation after attaining the proper yielding stage is 200 to 350 kg. of bark and 2-3 kg. of leaf oil per year on an average.
Chemical Composition:
Moisture 9.9%; protein 4.6% fat 2.2%; fibre 20.3%; carbohydrates S9.9%; ash 3.5%; calcium 1.6%; phosphorus 0.05%; iron 0.004%; sodium 0.01%; potassium 0.4%; vitamin B1 0.14 mg/100 g.; vitamin B2 0.21 mg/100 g.; niacin 1.9 mg/100 g.; vitamin C 39.8 mg/100 g.; Vitamin A 175 I.U./100 g.; calorific value 355 calories/100 g.; cinnamon leaf oil equals clove oil in eugenol content (70-95%), root bark yields 3% oil which differs from both stem bark and leaf oils.
7. Uses of Cinnamon:
Cinnamon is generally used as a spice or ingredients of curry powder. It is used as a spice or condiment in curries and similar preparations. It is also used in medicine as a cordial stimulant. It is also used in bowel complaints such as dyspepsia, diarrhoea and vomiting. Powder cinnamon is a reputed remedy for diarrhoea and dysentery. The bark also yields oil of which the chief constituent is Cinnamic aldehyde.