Cinnamomum zeylanicum (Cinnamon)

Cinnamomum zeylanicum, Cinnamomum verum, Cinnamon

Botanical names: Cinnamomum zeylanicum, Cinnamomum verum

Common name: Cinnamon

Family: Lauraceae

Origin: Sri Lanka (Ceylon)

USDA Plant Hardiness MapLarge shrub 5-10 ft tallSmall tree 10-20 ftFull sunRegular waterOrnamental foliageEdible plantSpice or herb plantEthnomedical plant.
Plants marked as ethnomedical and/or described as medicinal, are not offered as medicine but rather as ornamentals or plant collectibles.
Ethnomedical statements / products have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease. We urge all customers to consult a physician before using any supplements, herbals or medicines advertised here or elsewhere.Fragrant plantSubtropical or temperate zone plant. Mature plant cold hardy at least to 30s F for a short timeFlood tolerant plant

Evergreen shrub or small tree with dark, leathery, aromatic, veined leaves, numerous inconspicuous yellow flowers and blackish berries. In cultivation young trees are cut back twice a year and sucker shoots develop from the roots. These long slender shoots furnish the bark that is the commercial product. Leaves are used as tea. Cinnamon is a very popular culinary spice and is also used in candy, gum, incense, toothpaste and perfumes. The oil is used in medicine as a carminative, antiseptic and astringent and source of cinnamon extract. According to the recent studies, Cinnamon may prevent or at least delay a type of diabetes that develops with age, say researchers in the US.

Clinical trials of a cinnamon extract are due to begin within a year, but nutritionist Richard Anderson says patients with type II or non-insulin-dependent diabetes could benefit now by adding the spice to their food or drink. "We recommend people take a quarter to a full teaspoon a day of cinnamon, perhaps in orange juice, coffee or on oatmeal," he says.

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Similar plants: Cinnamomum zeylanicum (Cinnamon)




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