Cinnamon – Fragrant, Spicy and Warming

Cinnamon is one of the most popular spices globally.  It is considered the oldest spice in history.  Cinnamon is derived from the inner bark of Cinnamomon Veram Trees.  A Cinnamon Tree reaches full maturity in 2-3 years.  It can grow outdoors as well as outdoors in the US especially in southern regions of the USDA hardiness zones 9-11.  The life span of a cinnamon tree is around 10 years.

The harvest cycle lasts approximately 3 years, at which point the bark becomes brown. The tree can be harvested multiple times throughout its life. After harvesting, it is dried and either cut into sticks that curl upon drying or ground into a powder.

Care of Cinnamon Trees

·Lighting

The cinnamon tree is a small evergreen belonging to the Laurel family. These trees thrive in a warm, humid climate and prefer bright, indirect light, especially during their early growth stages. They can endure some direct sunlight but should be shielded from harsh midday rays. Indoors, position them near a sunny window or utilize grow lights if necessary.

·Watering

Opt for well-draining soil that allows easy water passage. A blend of acidic soil, sphagnum moss, and perlite in equal parts is ideal. Avoid heavy clay soils that retain excessive moisture.

Cinnamon trees should be watered thoroughly, ensuring the top inch or two of soil dries out between waterings. They dislike being overly wet, so ensure the soil drains well to prevent root rot.

·Fertilization

Fertilize during the spring and fall months using a balanced, water-soluble plant food. Follow the package directions for application rates and frequencies. 

·Varieties of Cinnamon

Ceylon is considered the true cinnamon which comes from Sri Lanka.  There are other areas across the world that grow Cinnamon such as Indonesia, Vietnam, China, off the coast of India, South American and the West Indies.  Cassia Cinnamon is the most common type sold in the US.

Indonesian Cinnamon “Korintje” has a sweet flavor, while Vietnam Cinnamon “Saigon” has a strong flavor like Chinese Cinnamon “Cassia”.

Cinnamon Tree Diseases

Cinnamon tree diseases include leaf spot, seedling blight, black sooty mold, algae leaf spots, canker and brown root rot.

·Medicinal Uses of Cinnamon

Medicinally cinnamon has been used for thousands of years.  Today it is used to treat respiratory infections, arthritis and digestive issues. 

It is proposed that Cinnamon may possess anti-inflammatory and antioxidant properties, as well as the ability to regulate blood sugar levels according to Healthline.com. 

According to Healthshots.com Cinnamon can also help control hair loss and help prevent balding. 

In the middlle ages Cinnamon was used to treat colds, while ancient Egyptians used it for embalming. 

Traditional Chinese medicine values Cinnamon for its warming qualities which can provide relief when suffering from the flu or a cold.

·Other Cinnamon Uses

There are so many different uses for Cinnamon.  It can be used to deter certain pests like rats, mice, snails, ants, cockroaches, spiders, flies, mosquitos, bed bugs and even some cats don’t like to scent of Cinnamon.

 Humans should take precautions with taking Cinnamon in large amounts as it can be harmful to children and small adults, or for individuals who already have liver disease or gastroparesis. 

Please also be careful as Cinnamon oil can be harmful to our furry pets.

A creative use for cinnamon sticks is to use them as a decorative flavor enhancer to stir tea, gingerbread hot cocoa, punch, eggnog and cocktails.

·Check out this Cinnamon recipe below …

You’ve got to try this delicious Mexican Coffee Recipe as a treat for yourself or to share with friends – Café De Olla from Driftaway Coffee in Brooklyn New York:

·8 cups of water

·5 ounces piloncillo (see below)

·⅔ cup of dark coffee, ground medium-coarse

·1 cinnamon stick

·1 orange peel (optional)

Piloncillo is widely used in Mexico, but not as easy to find in the States. It’s unrefined sugar cane, often sold in small cones. You might find it at a Mexican grocery store or in the Latino section of a large supermarket.  If you can’t find it, you can substitute 1 cup brown sugar.

1. Bring the water to boil in a medium saucepan.

2. Add the piloncillo or brown sugar and stir so it dissolves.

3. Add the coffee, cinnamon stick, and orange peel (if using).

4. Turn off the heat and let steep while covered for 10 minutes.

5. Strain out the cinnamon stick and orange peel. You can use a fine mesh strainer or cheesecloth to strain out the ingredients. If you don’t have these but have a French press, pull out the cinnamon stick and orange peel with a spoon, and then pour the brew into the press. You can easily filter out the grounds once the coffee is in the French press.

Enjoy!