96 FOOD FOR THE TROPICS 



to produce stalks, from wliich four or five shoots are 

 allowed to grow. These shoots are in perfection at from 

 eighteen months to two years, when they begin to turn 

 brown on their surface. During the dry season they are 

 cut off by means of a long sickle-shaped knife, and the 

 leaves stripped off. The bark of these shoots is cut through 

 transversely, at a distance of one foot, and two opposite 

 longitudinal incisions are made to connect the transverse ; 

 and finally the bark is removed by introducing the peel- 

 ing knife beneath it. The pieces of bark are then placed 

 one within the other, bound together in bundles, and left 

 for twenty-four hours. The two external layers of bark are 

 then carefully removed by scraping, for which purpose each 

 quill is placed on a piece of wood of the required thickness. 

 The bark is kept one day in the shade, after which it is placed 

 on wicker trays, dried in the sun, and finally packed in 

 bundles. 



This spice is used generally for purposes of flavouring ; 

 also for making curry powder. 



The following are varieties : — 



Cinnamon {G. iners) called Jangli-darchini (Hindustani) ; 

 and Sikiyabo, etc. (Burmah). The bark and leaves are used 

 in curry. 



Cinnamon {C. oUusifolium) : called Patichanda (Assam). 

 The dried leaves (which are aromatic) are used as a spice, 

 and in curry. 



Cassia lignea (C. Tamald) : called Dalchini, etc., (Hindu- 

 stani) ; Thit-kya-bo (Burmah). The leaves are commonly 

 used as a condiment. The cassia buds (unexpanded flower- 

 heads) have properties similar to the bark, and are used 

 as spices. Cassia bark is used for flavouring dishes. 



