The entire tree contains an aromatic flavor of cinnamon and no part of it is lost, as the entire tree is used for some purpose, every part of it having a distinct flavor. It is impossible to discover the cause or causes by means of which different qualities are produced from the same branch, since the shoots and the same tree are found to yield cinnamon of different qualities. The quality of a cinnamon tree is often determined by the size of the leaves, as well as by tasting the inner bark; the larger the leaf the better bark the tree will afford. The quality of the bark varies very much with local conditions, some being so inferior as to be harvested only for the purpose of adulterations. Two of these inferior varieties are the korahedi and the velli, the latter growing more quickly than any other cinnamon known, being often at two years’ growth four to five inches in girth and eight to ten feet high. It has a very coarse bark and takes its name from sand velli because it grits under the teeth. The bark is often so hard that it will turn the edge of a peeling knife. There are several varieties of cinnamon. Next in order after Ceylon are the following:
1. Penne or Rosse Kuroondu (which signifies honey or sweet cinnamon).
2. Naya Kuroondu (or snake cinnamon).
3. Kapooru Kuroondu (or camphor).
4. Kabatte Kuroondu (or astringent cinnamon).
5. Sevel Kuroondu (or mucilaginous cinnamon).
6. Dowool Kuroondu (flat or drum cinnamon).
7. Nika Kuroondu (or wild cinnamon, whose leaf resembles that of nicaso or vitex negundo).
8. Mal Kuroondu (or bloom or flower cinnamon).
9. Tompat K. (or trefoil cinnamon).