Wild cinnamon

What is Wild cinnamon?

Wild cinnamon is a tree belonging to the Lauraceae family. It is found only in the Western Ghats region of India. The plant can reach heights of fifteen meters. Its leaves carry a strong scent and are valued for both food and medicine. Ancient writers knew these leaves as malabathrum or malobathrum. The name likely comes from the Sanskrit word for dark-tree leaves. Locally, people call the tree Edana, Therali, or Vazhana. The bark is also harvested, but it is not as prized as that of true cinnamon.

Where does Wild cinnamon come from?

This species is endemic to the Western Ghats of India. The name malabathrum links it to the Malabar coast, which covers southern Kerala and nearby areas. The term malaya means mountain in Tamil, Malayalam, and Sanskrit. This etymology reflects the hilly terrain where the tree thrives. The leaves were highly regarded in classic and medieval periods as a medicinal commodity.

What does Wild cinnamon taste like?

The leaves provide a characteristic flavor to dishes. They are described as aromatic. The bark offers a taste similar to other cinnamons but is viewed as inferior in quality.

How Wild cinnamon is grown and processed

The tree grows in the Western Ghats mountains. It reaches up to fifteen meters tall. Harvesting involves collecting the aromatic leaves and sometimes the bark. The leaves are dried for use. Investigations show the bark is sometimes mixed with Cinnamomum tamala in trade goods labeled Tamalapatra.

How Wild cinnamon is used

Cooking in Kerala uses the leaves to flavor sweets. A traditional dessert called kumbilappam or chakka-ada features these leaves. The leaves infuse the dumplings with their unique taste. The bark is occasionally used in cooking but is less preferred than true cinnamon. The leaves also have medicinal applications.

Wild cinnamon in the world's kitchens

Kerala cuisine utilizes wild cinnamon. The local names Edana and Therali identify the tree in this region. The spice is central to specific regional sweets. It is distinct from the cinnamon traded globally, being a local variant with its own history and culinary niche in southern India.

Spiritual and ceremonial use

While malabathrum had historical significance, no current faith practices are described.

Wild cinnamon at celebrations

No festivals, weddings, or harvest celebrations involving this spice are listed.

Traditional and medicinal use

The leaves are traditionally used for medicinal purposes. This usage dates back to classic and medieval times when malabathrum was a known remedy. The bark is sometimes used in cooking, though it is considered lower quality than true cinnamon. No specific safety notes or dosages are provided.

Buying and storing Wild cinnamon

No buying advice is given.

What to use instead of Wild cinnamon

The bark is sometimes confused with or mixed into Tamalapatra, a trade commodity containing Cinnamomum tamala. True cinnamon and cassia are considered superior alternatives to the bark of this tree.

The trade in Wild cinnamon

Historically, the leaves were a major medicinal commodity known as malabathrum. Today, the bark is sometimes adulterated into Tamalapatra products by mixing it with Cinnamomum tamala. This mixture circulates in the drug and spice trade.

Meal

The spice appears in desserts. Specifically, it flavors authentic Kerala sweets like kumbilappam. These are sweet dumplings that rely on the leaf's infusion for their identity. It is not typically associated with breakfast, lunch, or savory street food in the provided information.

Questions people ask about Wild cinnamon

Good reading and sources

• An evergreen fragranceThe Hindu, Article

• Cinnamomum malabatrum on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos and video
• Wikidata recordOpen data