Cinnamomum zeylanicum, Cinnamomum verum, Cinnamon

Cinnamomum zeylanicum, Cinnamomum verum

Family: Lauraceae
Origin: Sri Lanka (Ceylon)
USDA Zone: 10-12?
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 plantFlood 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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