Cinnamomum

The genus Cinnamomum includes a great number of economically important trees.

The species of Cinnamomum have aromatic oils in their leaves and bark.

In fact there are as many as 250 species in the clan Cinnamomum.

All are members of the genus Cinnamomum in the family Lauraceae.

However, Cinnamomum verum also contains the ingredient thought to be responsible for lowering blood sugar.

The larvae feed on Cinnamomum species and are considered a serious pest in China.

Cinnamomum subavenium, a Chinese herb, has been suggested for use as a skin whitening agent.

Camphor is a white crystalline substance, obtained from the tree Cinnamomum camphora.

In fact, true cinnamon (Cinnamomum verum) is not native to South America.

Three principal species of Cinnamomum used to produce cassia bark, a spice similar to cinnamon:

Cinnamtannin B1 is a condensed tannin found in Cinnamomum verum.

Cinnamomum burmanii is native to Southeast Asia and Indonesia.

There are several different cultivars of Cinnamomum verum based on the taste of bark:

Cinnamomum aromaticum (Cassia cinnamon or Chinese cinnamon) is also commonly used.

The most common and cheapest type of cinnamon in the US is made from powdered Cinnamomum burmannii.

Cinnamomum burmannii oil contains no eugenol.

For the plant Cinnamomum aromaticum, see Cassia.

Cinnamon (Cinnamomum verum, synonym C. zeylanicum) is a kind of tree.

Cinnamomum burmannii is an evergreen tree growing up to 7 m in height with aromatic bark and smooth, angular branches.

Its report specifically states that "Ceylon" cinnamon, Cinnamomum verum, contains 'hardly any' coumarin.

Cinnamomum wightii Meissn.

Species: Cinnamomum cassia.

The leaf of the Cinnamomum tejpata (malabathrum) tree is similar in fragrance and taste to cinnamon bark, but milder.

Cinnamomum aromaticum - Cassia (bark).

This pale yellow, viscous liquid occurs naturally in the bark of cinnamon trees and other species of the genus Cinnamomum.