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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 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 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 .
The axillary panicle is 3.5–7 cm long. It is a genus of monoecious species, with hermaphrodite flowers, greenish white, white to yellow are glabrous or downy and pale to yellowish brown. Mostly the flowers are small. The perianth is glabrous or puberulent outside and densely pubescent inside.
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]
The most common and cheapest type of cinnamon in the US is made from powdered C. burmanni. [10] C. burmanni oil contains no eugenol, [11] but higher amounts of coumarin than C. cassia and Ceylon cinnamon with 2.1 g/kg in an authenticated sample, and a mean of 5.0 g/kg in 8 samples tested. [10] It is also sold as quills of one layer. [11]
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.
Spore-bearing frond. Traditionally, this plant has been classified as Osmunda cinnamomea L. However, recent genetic and morphological evidence (Metzgar et al. 2008; Jud et al. 2008) clearly demonstrate that the cinnamon fern is a sister species to the entire rest of the living Osmundaceae.