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This is an accepted version of this page This is the latest accepted revision, reviewed on 8 February 2025. Spice from the inner tree bark of several members of genus Cinnamomum This article is about the spice. For the genus of trees where cinnamon originates, see Cinnamomum. For other uses, see Cinnamon (disambiguation). Dried bark strips, bark powder and flowers of the small tree Cinnamomum ...
Cinnamomum cassia, called Chinese cassia or Chinese cinnamon, is an evergreen tree originating in southern China and widely cultivated there and elsewhere in South and Southeast Asia. [2] It is one of several species of Cinnamomum used primarily for its aromatic bark, which is used as a spice .
Cinnamomum verum [2] (Cinnamomum zeylanicum, [3] also called true cinnamon tree or Ceylon cinnamon tree) is a small evergreen tree belonging to the family Lauraceae, native to Sri Lanka. [4] The inner bark of the tree is historically regarded as the spice cinnamon , [ 3 ] [ 5 ] though this term was later generalized to include C. cassia as well.
Cinnamomum is a genus of evergreen aromatic trees and shrubs belonging to the laurel family, Lauraceae. The species of Cinnamomum have aromatic oils in their leaves and bark . The genus contains approximately 250 species, distributed in tropical and subtropical regions of South Asia , Southeast Asia , East Asia and Oceania / Australasia .
Cinnamomum mercadoi (kalingag) is a small tree, about 6 to 10 metres (20 to 33 ft) high, with a thick, aromatic bark.The plant part of the family Lauraceae, which contains about 45 genera and 2000-2500 species, [2] and is related to the culinary cinnamon, sassafras, and bay tree.
Cinnamomum tamala, Indian bay leaf, also known as tejpat, [3] tejapatta, Malabar leaf, Indian bark, [3] Indian cassia, [3] or malabathrum, is a tree in the family Lauraceae that is native to India, Bangladesh, Nepal, Bhutan, and China. [3]
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