Cinnamon (Cinnamomum zeylanicum)

A highly prized aromatic spice tree indigenous to Sri Lanka and southern India, celebrated for its glossy dark-green leaves and tender inner bark that dries into intensely fragrant, sweet-spicy cinnamon quills.

Grafted and air-layered plants adapt exceptionally well to container gardening and terrace culture in Kerala, maintaining a dense, easily manageable shrub shape that yields aromatic leaves and harvestable stem bark within just 1 to 2 years!

Description

Cinnamon / Karuvapatta (Cinnamomum zeylanicum) grows best in 4–6 hours of sunlight or partial shade and thrives in warm, humid tropical climates with good rainfall. Water regularly, especially during the early growth stage, keeping the soil moist but not waterlogged. It prefers fertile, well-drained, slightly acidic soil rich in organic matter. Prune occasionally to encourage bushy growth and healthy shoots, which provide the aromatic bark used as cinnamon.

Recommended Planting Method for Best Results

For healthy growth and strong establishment, prepare a 2–3 ft deep pit. If available, place a layer of green leaves at the bottom. Mix 1.5 kg bone meal, 1 kg oil cake, 20 kg raw cow or goat dung, and 100 g urea with an equal quantity of soil, then fill the pit and cover it with soil.

Leave the pit for about one month, watering it daily so the mixture decomposes well. After one month, mix the contents again and add 100 g calcium or dolomite. Wait one more week, then plant the sapling.

If you need to plant immediately and cannot wait for the one-month decomposition period, do not add oil cake or calcium/dolomite; use only the soil, manure, bone meal, and urea mixture for planting.