อบเชย (Ob Chey) / True Cinnamon
Family: Lauraceae
Cinnamomum verum, known as True Cinnamon or อบเชย (Ob Chey) in Thai, is a small evergreen tree native to Sri Lanka and South India, now cultivated in Thailand for its fragrant bark and medicinal properties. The bark and leaves contain essential oils with antibacterial, warming, and digestive benefits.
Botanical Characteristics
This tree grows up to 10 meters tall with smooth, greyish bark and glossy, ovate leaves featuring three prominent veins. When crushed, the leaves emit a warm cinnamon scent. The inner bark is harvested, dried, and rolled into familiar cinnamon quills.
Use in Thai Traditional Medicine
In Thai herbal medicine, อบเชย is classified as a warming herb (ยาอุ่น). It is used to stimulate circulation, relieve flatulence, and support digestion. Often included in formulas to balance internal coldness or weakness, cinnamon is also believed to strengthen the heart and enhance energy flow.
Culinary and Aromatic Uses
Both the bark and leaves are used in cooking for flavoring soups, curries, and desserts. The aroma is associated with comfort and vitality, making it a staple in both traditional Thai kitchens and herbal pharmacies.
Cultivation Notes
Cinnamomum verum thrives in tropical climates with well-drained soil and partial shade. It can be grown from cuttings or seeds and benefits from regular pruning to encourage bark renewal. In the KBE Thai Medicinal Herb Garden, it is cultivated as both a spice and a medicinal tree.
Historical Context
Cinnamon has been traded since ancient times, once more valuable than gold. Its inclusion in Thai herbal medicine reflects centuries of exchange between South Asia and Southeast Asia, integrating warmth, aroma, and healing into daily life.
Disclaimer: This information is provided for educational and historical purposes only. It is not intended as medical advice. Always consult a qualified healthcare professional before using any herbal preparation.
