Skip to content

Thai cinnamon

December 10, 2011

Thai cinnamon (Cinnamomum iners, Lauraceae) grows commonly in the national parks surrounding Chiang Mai here in northern Thailand. We have two specimens here at Dokmai Garden, and today the garden school students tried the properties of its bark.

A few days ago we simply cut some young branches and shaved off the bark. The shavings were sun-dried for four hours and this morning we ground the shavings using a coffee grinder. We then added 1, 2, 3 and 6 ml to 50 ml (0.5 dl) of hot water and waited a couple of minutes. The flavour was agreeable, best at 2-3 ml, 6 ml did not add much to the experience. We also tried to add various amounts to coffee using different combinations with milk and sugar, concluding the tea was best. However, the tea soon turned jelly-like.

It is said that Thai cinnamon (also known as wild cinnamon, chiat, marobo, namog, da ye gui etc etc) is ‘an inferior substitute’ of real cinnamon (Cinnamomum verum). I disagree. These are two different products and so you do not replace mandarin with lemon. The bark of Thai cinnamon has a fragrance resembling mint, camphor, black pepper and a touch of classical cinnamon. It has been attributed several medicinal properties (anti cancer, antiseptic, pain relief, anti oxidant) but it is hard to evaluate the scientific papers. It is traditionally used by Chinese and Indians. Most importantly, it is not dangerous and it is agreeable, even causing euphoria (my experience).

If you do not want your tea to turn into slime you should only add 2 ml of powder in 0.5 dl of water and drink while hot within five minutes. Since it has antiseptic properties it could be a good drink if you have a sore throat (antiseptic, pain relief, hot, refreshing and easy to swallow due to the increasing viscosity). Visitors to Dokmai Garden in Chiang Mai will be offered this drink upon request.

Continued experiments show that the jelly is permanent and so maybe an interesting garden substitute for agar, an expensive ingredient when making nutrient media for orchid seeds.

Fresh leaves, dried bark shavings, ground bark and tea of Thai cinnamon.

(Photo Eric Danell).

If you wait more than five minutes the tea will change viscosity.

(Photo Ilkka Suominen).

Text: Eric Danell

4 Comments leave one →
  1. December 11, 2011 10:47 AM

    Be careful Eric. After seeing all those Dendrobia ( formosa indeed if not perhaps in name ) on Doi Inthanon, you might be risking your health by taking drinks which also induce euphoria.

  2. Lisa permalink
    January 23, 2012 10:45 PM

    Hi Eric,

    Do you know the bloom time of the tree? Thanks and happy tea making!

    • January 24, 2012 7:14 AM

      Our Saigon cinnamon has already been in bloom and the Thai cinnamon should bloom now.

      Cheers, Eric

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: