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Cinnamon (Cinnamomum Verum)
A true collector's dream and very limited stock availability!
Once upon a time Cinnamon was worth more than gold! In Egypt it was sought for embalming and religious practices. In medieval Europe it was used for religious rites and as a flavouring. Later it was the most profitable spice in the Dutch East India Trading Company.
Cinnamon, also called Ceylon cinnamon, is a bushy evergreen tree of the laurel family (Lauraceae) and the spice derived from its bark. The spice consists of the dried inner bark and has a delicately fragrant aroma and a warm sweet flavour.
Cinnamon is used as flavoring in a variety of foods, from confections to curries to beverages, and is popular in bakery goods. The essential oil distilled from its bark fragments is used in food, liqueur, perfume, and drugs.
Seed grown and well established plants. Very rarely seen in NZ about 3+ years old.
Plant Care
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Light |
They like morning sun, but protect them from direct afternoon sun light. They are happier in a warm shaded area. |
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Water |
Plentiful water and seaweed juice. Do not like drought. |
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Soil |
They love organic matter so soil rich with compost and free draining potting mix will be suitable. |
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Fertilizer |
Feed regularly like every 3 weeks with tropical plant fertiliser of NPK 20-20-20. Less in winter. In a container they need fertilising every 4 months, best to use liquid fertiliser. |
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Wind |
Not wind tolerant when young |
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Frost |
Protect from frost, do not like drought |
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Maturity |
4-5 years |
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