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Description: Cinnamomum carolinense is a large tree that can grow to heights of about 60 m (~180 ft). Its woody aromatic bark is about 2.5-4 cm (1-1.5 in) thick, and its alternately arranged leaves are about 8 cm (~3 in) wide and 15 cm (6 in) long. During its seasonal blooming, the tree produces small, white flowers, and its round fruit become a deep red color as they ripen. A single fruit of this tree can contain three or four brown seeds.
Distribution: The large endemic Cinnamomum carolinense tree is only known from the high Caroline Islands of Pohnpei, Kosrae and Palau, where it occurs in volcanic soils in the wet montane forests, centered at about 250 m (~800 feet) in elevation. Exploitation of this species for a medicinal tea on Pohnpei (discussed below) has raised concern about its possible toxicity (see below), and about its reportedly shrinking population in the upland wet forests of that island (Balick 2014:141). Costion and Lorence (2012:62) indicated that “it is rare” in Palau (e.g., Kitalong 2014 recorded the limited presence of this tree in his survey research on Palau; also see Kitalong 2011:69).
Uses by Island or Island Group:
Uses in Palau: According to Tuyama (1941), in his study of plants and their names in Palau, “One can drink the finely chipped and boiled barks [of Cinnamomum carolinense], with sugar.” The Republic of Palau Government list of endangered and threatened plant species in their archipelago included C. carolinense (e.g., see U.S. Army 1998:59); Costion and Lorence (2012:62) indicated that C. carolinense “is rare” in Palau; and Kitalong (2014) recorded the limited presence of this tree in his survey research on Palau.
Uses in Pohnpei: On Pohnpei, the bark of Cinnamomum carolinense (locally known as Madeu) is extracted from trees and brewed to make a medicinal tea and hot beverage that is regularly consumed. Kanehira (1931:280) reported that C. carolinense was found “In primary forests at low altitudes” on Pohnpei where it was known as Mattieu and its bark was boiled in water is used for drinking.” More recently, research reported by Reynertson et al. (2005) noted that numerous species of Cinnamomum produce safrole, a known hepatocarcinogen (causing cancer of the liver), and this sparked concern about the common consumption of this C. carolinense beverage by people on Pohnpei. Scientific laboratory analysis confirmed the presence of the carcinogen safrole in the bark shavings of the endemic C. carolinense cinnamon tree, but not in the prepared tea. Thus it appears that the “traditional preparation method, which boils the bark shavings, degrades the safrole,” making the tea safe to consume. Traditionally the hot beverage was used to treat backaches, excessive menstration and a culturally specific disease called sowmwaw-n-nan-yak which associated with the mangrove forests. It also has a tradition of being used for the following ailments: “to treat syphilis; as a tonic to boost the immune system; to enlarge a urine stream that has contracted perhaps as the result of a prostate problem; and to treat something locally known as ‘men’s sickness’ that involves swelling and pain in the groin area that is said to come from overwork” (Lee and Balick 2005). The bark of this tree is aromatic and sometimes used as seasoning. C. carolinense is harvested by stripping the bark, thus girdling a section of the tree which can cut off part of its enery and nutrient transport system of the plant which ultimately may result in the death of the tree. Due to this harvesting method, the cinnamon trees have not been traditionally managed adequately, at least in modern times, and as a result this species is no longer found commonly in Pohnpei today. Ways to harvest the trees sustainably have been developed, and with the establishment of protected areas where seelings can be planted as a way for local people to profit from the tree, it is hoped that this natural resource and cultural knowledge will persist into the foreseeable future (see Lee and Balick 2005; also see Balick et al. 2009; Lee et al. 2010; Balick 2014).
Uses in Kosrae: This native cinnamon tree of Kosrae produces an aromatic bark that can be used to make a refreshing drink. The attractive fragrance of the bark remains for a very long time. For example, see Kanehira (1935:5) who reported that this tree is called “marthruu” on Kosrae, and during his visits to that island, C. carolinense was quite common “in forests near Moto, a village on the eastern side of the island, but is scarcely found elsewhere” (also see Merlin and Juvik 1995).