Scientific Name: Cinnamon Zeylanicum
Cinnamon is an important ingredient of Kerala cuisine. This spice which gives special rich flavor to dishes is obtained by drying the bark of the tropical evergreen tree, which is then packed in bundles. The leaves and twigs of the tree are used for oil extraction through distillation. Cultivation of cinnamon mainly originated in Sri Lanka but is now extensively cultivated in a few areas in Kerala.
The light brown colour and warm aromatic flavor lends cinnamon the appearance of a milder spice, disguising its medicinal properties and high antioxidant activity.