Cinnamon, “Aop Sheuy” in Thai (อบเชย), is a spice used in particular in traditional Thai medicine.
It is the bark of the Ceylon cinnamon tree. Through its anti-inflammatory, antioxidant and antimicrobial properties, it helps to soothe body's ailments and pains.
We like cinnamon from provinces close to the Golden Triangle, which has intense benefits and a powerful aroma.
In Thailand, cinnamon is a popular spice in cooking and traditional medicine with numerous benefits.
Cinnamon has been used in traditional medicine for centuries in many cultures around the world, especially in Asia and the Middle East. Its use dates back to ancient times, where it was considered a precious and beneficial spice.
In Thailand, cinnamon is used in traditional medicine for absorption or topical application. References to its use can be found in numerous texts such as the “Nithan Wichai Karn Nai Phra Rachathan” (นิทานวิชาการในพระราชาธาตุ) written in the 18th century in the Rattanakosin period and which deals with traditional healing practices.
Cinnamon has also been used in Ayurvedic medicine in India for over 5000 years, it is considered an important spice for maintaining the balance of doshas (vital energies) in the body.
The cinnamon tree is called “Ceylon cinnamon tree” or “true cinnamon tree”. Its botanical name is Cinnamomum verum or Cinnamomum zeylanicum. It is a small evergreen tree that is native to Sri Lanka. Its famous brown and fragrant bark is used as a spice with therapeutic properties.
In Thailand, cinnamon is mainly produced in the mountainous regions of the north and west, especially in the provinces of Chiang Mai, Chiang Rai, Mae Hong Son and Tak.
Cinnamon production is generally carried out there in a traditional way, with intercalary agricultural productions. Growers plant cinnamon trees in forest gardens or in agroforestry plantations, where the trees grow in association with other crops such as coffee, pepper, rice, and fruit.
Cinnamon trees are generally grown from cuttings or seedlings and are maintained by trimming the branches to encourage the growth of young shoots, which are then harvested to produce cinnamon bark. The bark is then dried and rolled into sticks for sale on local markets or for export.
Cinnamon production in Thailand is relatively small compared to other producing countries such as Sri Lanka or Indonesia, but Thai cinnamon is considered to be of high quality and is appreciated for its mild aroma and delicate taste.
We like cinnamon from the northern provinces, which has intense benefits and a powerful aroma.
Cinnamon oil is made from the bark of the Ceylon cinnamon tree (Cinnamomum verum):
In some cases, cinnamon leaves and stems can be used in conjunction with the bark during steam distillation to extract various aromatic compounds. This makes it possible to obtain cinnamon oil that combines the different parts of the plant, thus offering a wider range of chemical compounds and aromas.
In both cases, the cinnamon oil produced can be used for medicinal, aromatic, or cosmetic purposes.
The composition of cinnamon varies depending on the variety of cinnamon and the part of the tree used, but it generally contains:
