Note {4} — Chapter XXV

Note 4.—There is something to be said about these Malabar spices. The cinnamon of Malabar is what we call cassia, the canella grossa of Conti, the canela brava of the Portuguese. Notices of it will be found in Rheede (I. 107) and in Garcia (f. 26 seqq.). The latter says the Ceylon cinnamon exceeded it in value as 4:1. Uzzano discriminates canella lunga, Salami, and Mabari. The Salami, I have no doubt, is Sailani, Ceylonese; and as we do not hear of any cassia from Mabar, probably the last was Malabar cinnamon.