cinnamomum

Cinnamomum is a genus of evergreen trees and shrubs in the laurel family (Lauraceae). It comprises roughly 200 to 250 species native to tropical and subtropical regions of Asia, Australia, and Africa, with several species of economic importance. The most widely cultivated are Cinnamomum verum, known as true cinnamon or Ceylon cinnamon, and Cinnamomum cassia, commonly referred to as cassia or Chinese cinnamon. The bark of these trees is harvested and processed into the aromatic spice cinnamon; the inner bark dries into slender quills and ground forms. The flavor and fragrance come mainly from essential oils and cinnamaldehyde.

The camphor tree, Cinnamomum camphora, is another prominent member of the genus, valued for producing camphor. Some Cinnamomum species are grown for timber or ornamental purposes, and a number have become naturalized outside their native ranges.

Taxonomy and characteristics: Cinnamomum belongs to the Lauraceae family. Species vary in leaf shape and growth habit but are typically evergreen and adapted to warm, humid climates with rich, well-drained soils.

Uses and safety: The primary use is culinary spice. True cinnamon is milder and lower in coumarin than cassia, which is sometimes preferred for cooking but contains higher coumarin levels. Essential oils from Cinnamomum species are used in perfumery and flavorings, and some traditional medicines attribute various effects to extracts. Consumers should use these products in moderation and be aware of potential coumarin sensitivities.