cinnamomi

Cinnamomi is not a standalone genus or species. In botanical and pharmacological usage, cinnamomi is the Latin genitive form meaning “of cinnamon” and appears in names that designate cinnamon-derived plant material, such as Cinnamomi cortex (the bark) and Cinnamomi ramulus (the twigs). These terms refer to material obtained from species in the genus Cinnamomum, within the Lauraceae family.

Cinnamomum species used for cinnamon flavoring include Cinnamomum verum (true cinnamon) and Cinnamomum cassia (cassia or Chinese cinnamon). The bark is harvested and processed into quills or ground powder, and essential oil can be obtained by steam distillation. The term cinnamomi in formulations thus identifies the source material as cinnamon.

In traditional medicine and herbal practice, components derived from Cinnamomum species appear in various preparations. Cinnamon bark and twigs are used to impart warming and aromatic properties, and they feature in cuisines and fragrance applications as well as in traditional health systems such as traditional Chinese medicine.

Chemical composition varies by species and part. The cinnamon essential oil is dominated by cinnamaldehyde, with other constituents including cinnamyl acetate and smaller amounts of eugenol and other terpenoids. Cassia varieties often contain higher levels of coumarin than true cinnamon, a difference of regulatory and safety relevance in some contexts.

Safety considerations include the variable coumarin content among species, which has led to regulatory guidance in certain jurisdictions. Cinnamon preparations should be used in moderation by individuals with allergies or sensitivities, and use in medicinal amounts should align with applicable guidelines.