Cinnamon comes from the interior bark of the cinnamon tree. The thin bark is dried, rolled and then changes colour to brown. The cinnamon sticks (rolled up pieces of bark) can be eaten as candy or crushed into powder for all kinds of sweet dishes and, for example, tea. The species originates from India, but is now also cultivated in others Asian countries such as Indonesia, China, Vietnam and Sri Lanka. The tropical tree can also be kept as a houseplant.
Sowing description: Seeds are recalcitrant, so need to be sown quickly. Sow them in sowing mix and let them germinate at around 25degC. Keep the soil constantly moist.
Family: Lauraceae
Scientific name: Cinnamomum zeylanicum
Common name: Cinnamon tree / Ceylon cinnamon tree
Native to: India and Sri Lanka
Sowing time: Whole year
Difficulty: Intermedaite
Minimum temperature: 15 degrees Celsius
