Cinnamon variety · Botanical type
True Cinnamon / Cinnamomum verum (botanical type)
Also known as Ceylon cinnamon, True cinnamon, C. verum, Karuvapatta (Malayalam), Dalchini (Hindi)
Native to Sri Lanka; cultivated in Kerala Western Ghats (Kannur, Kottayam, Idukki, Kozhikode) and Tamil Nadu (Nilgiris) · Indigenous landraces; historical cultivation since East India Company plantings (~1767 Anjarakandy estate onwards)
Low coumarin (0.02% vs. 0.5-1.0% in cassia); fine quill quality (thin, pencil-like); delicate, warm flavour; cinnamaldehyde-rich oils. Preferred globally for health-conscious markets; commanding premium prices (Alba grade 3-5x cost of H1).
Key facts
| Type | Botanical type |
|---|---|
| Origin | Native to Sri Lanka; cultivated in Kerala Western Ghats (Kannur, Kottayam, Idukki, Kozhikode) and Tamil Nadu (Nilgiris) |
| Breeder / source | Indigenous landraces; historical cultivation since East India Company plantings (~1767 Anjarakandy estate onwards) |
| Parentage | Ancient Sri Lankan lineage; Kerala populations closely related to original Sri Lanka types |
| Yield | 200-250 kg dry quills/hectare in improved varieties; traditional trees 50-100 kg/ha; under-exploited in Kerala homesteads |
| Tolerance | Prefers warm, humid tropical climate (27°C avg, 2,000-2,500 mm rainfall); optimal at sea level to 1,000 m; moderate to good pest resilience when well-managed |
| Distinctive features | Quill grading by diameter: Alba (finest, 3-5 mm), C5, H1, M4, M5. Kerala verum similar chemistry to Sri Lanka; thin bark, 35-40% recovery typical. 3-year harvest cycle. |
| Grown in | Kerala Western Ghats endemic zone (Kannur, Kozhikode, Kottayam, Idukki); Tamil Nadu Nilgiris; homestead presence across Kerala midlands |
| Also known as | Ceylon cinnamon, True cinnamon, C. verum, Karuvapatta (Malayalam), Dalchini (Hindi) |
Figures are indicative, compiled from public agricultural sources (ICAR institutes, State Agricultural Universities, the Spices Board and the National Innovation Foundation) and vary with soil, season and management. Confirm with your local package of practices.
True Cinnamon / Cinnamomum verum (botanical type) in detail
A thin-barked cinnamon native to Sri Lanka that grows well in Kerala's Western Ghats; valued globally for its low coumarin and delicate warmth rather than heat.
Origin & story
Indigenous to Sri Lanka, which supplies most of the world's true cinnamon. Cultivation in India began with the East India Company's 1767 Anjarakandy estate in Kannur, described as Asia's largest cinnamon plantation at around 200 acres. Kerala and Tamil Nadu developed their stock through generations of landrace selection alongside Sri Lankan material; no single breeder.
How it grows
3-year harvest cycle before first harvest. Grown in Kerala's Western Ghats (Kannur, Kottayam, Idukki, Kozhikode) and Tamil Nadu (Nilgiris), largely on smallholder plots, with large-scale processing still underdeveloped. The IISR variety Navashree (released 1996) yields about 200 kg dry quills/hectare with 40.6% bark recovery and high shoot regeneration after cutting. Bark oil around 2.7%, with cinnamaldehyde of 58–73% in the bark oil.
Quality & character
Pencil-thin quills graded by diameter, from Alba (the finest, roughly 6 mm or less) through the thicker H1 and Mexican grades. Golden-brown with a delicate, warm flavour. Coumarin runs very low, about 0.004–0.02%, on the order of hundreds of times less than cassia. Quills are dried to keep moisture low and prevent mould.
Why it matters to buyers
Alba grade typically costs 3–5x more than H1 due to its rarity and fineness. Health-conscious buyers and dessert makers prefer the low coumarin, which also carries regulatory appeal in the EU and US. Often marketed as asli dalchini (genuine cinnamon) to distinguish it from cassia and justify a premium.
About cinnamon
Cinnamon in India spans two botanical worlds: true cinnamon (Cinnamomum verum), the rare, delicate quill-spice prized for low coumarin and high cinnamaldehyde, thrives in Kerala's Western Ghats from ancient plantings in Kannur and Kottayam; and cassia—Chinese (C. cassia), Indonesian (C. burmannii), Vietnamese (C. loureiroi)—cheaper and peppery, now grown…
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