Zeylanicum

Zeylanicum refers to the Ceylon cinnamon, a type of cinnamon that is native to Sri Lanka, formerly known as Ceylon. Cinnamon is a spice that comes from the inner bark of several species of trees belonging to the genus Cinnamomum. The inner bark is harvested, dried, and then used as a spice.

Ceylon cinnamon is considered to be of superior quality compared to other types of cinnamon. It has a more delicate flavor and aroma than other types, and is often used in baking and cooking for its distinctive flavor. Ceylon cinnamon is also used for its medicinal properties, including as an anti-inflammatory and to help relieve digestive issues.

The name "Zeylanicum" comes from its origins in Ceylon, which was the name given to Sri Lanka by the Portuguese when they colonized the island. The name has been used to refer to the spice since the 17th century. Today, the term "Ceylon cinnamon" is often used interchangeably with the botanical name Cinnamomum zeylanicum.

Ceylon cinnamon is harvested by hand from the wild trees that grow in the forests of Sri Lanka, where it is native. The cinnamon is then dried and processed in local facilities before being shipped to markets around the world. Ceylon cinnamon is considered a valuable export crop for Sri Lanka, and plays an important role in the country's economy.