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Cinnamon is scientifically known as Cinnamomum verum and belongs to the family Lauraceae, which is also called sweet wood. Cinnamon is a spice, which is acquired from the inner bark of Cinnamomum genes trees, which is used to flavor food.

The main varieties of Cinnamon cultivated in India are Navashree, Konkan Tej, Yercaud 1 and Nithyasree. Local Indian names for Cinnamon are Karuvapatta in Malayalam, Dalchinachekka in Telugu, Chakke in kannada and Dalchini in Hindi and Marathi.

Hot and Humid climate and average temperature of around 27 degree Celsius is perfect for Cinnamon cultivation. Cinnamon can be grown in a broad variety of soils, and for better yield it needs drained soils.

There are mainly two types of Cinnamon, Ceylon Cinnamon and Cassia or Chinese Cinnamon. Cassia or Chinese Cinnamon is cheaper among these varieties. The flowering period of Cinnamon is usually in January and it ripens during June to August.

Cinamon Trading Markets:
Kerala(Kollam, ) Madhya Pradesh(Shahdol, ) Mizoram(New Market Aizawl, ) Uttarakhand(Rudrapur, Udham Singh Nagar, )

Cinnamon contains Fat, Sugar, Fiber, Calcium, Iron, Vitamin A, C, E, K and Manganese.

Major Cinnamon producing states in India are Kerala, Tamil Nadu and Karnataka.

Major Cinnamon producing countries are Indonesia, China, Vietnam, Sri Lanka, Madagascar, Timor-Leste, Grenada, Sao Tome and Principe, Dominica and Seychelles.

Major Cinnamon exporting countries are Sri Lanka, Indonesia, China, Vietnam, Netherlands, United States of America, France, Germany, Madagascar and India.

Major Cinnamon importing countries are United States, Malaysia, Australia, United Kingdom, Romania, Egypt, Jordan and China.

Following are the trading hubs for Cinnamon in India:

Kerala (Kollam)

Madhya Pradesh (Shehdol)

Mizoram (Aizawl)

Uttarakhand (Udhamsinghnagar)


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