Black Bark Cinnamon

Botanist Findings

The Black Bark Cinnamon is harvested from a small, evergreen tree native to South Espen.  The tree is characterized by its darkened, rough bark when harvested and dried to produce the rare and potent spice. The leaves are oval-shaped and leathery, with a glossy green upper surface and a paler underside. The flowers are small and white, and in the winter are covered in purple berries.

Horticultural Findings

Black Bark Cinnamon requires regular pruning to maintain shape and promote growth although it is susceptible to pests and diseases, including scale insects and fungal infections.  For this reason, it is extremely rare to see the growing anywhere but carefully managed farms, though there is a growing movement to de-domesticate the species, so that it may grow more readily in the wild.

Herbalism

The spice, in large qualities, acts as an irritant and in measured doses when mixed properly can resolve symptoms related to minor illnesses.

Additional Information

Domestication

Required, though a partnership between Ibekobek, Institute of Magics  and The Angari spice House has led to ongoing studies in slicing the roots with hearties trees in hopes that farming the spice as a domesticated plant will no longer be necessary.

Lifespan

160-185 years