Cinnamonum Zeylanicum

Some 250 species of evergreen trees and shrubs belong to this genus, occuring in E and SE Asia, and in Australia. Cinnamomum camphora, C. cassia, and C. zeylanicum provide three different commodities: camphor, cassia bark, and cinnamon, respectively. Camphor (often called camphorated oil) is an aromatic terpene ketone, familiar as mothballs, which is used medicinally and in the manufacture of celluloid. It is best known in the compound camphorated oil, in which camphor is blended with peanut oil. Similar compounds are extracted from Blumea balsamifera (Ngai camphor), and Dryobalanops aromatica (Borneo camphor, See, Borneo camphor). Cassia and cinnamon are usually produced as bark quills, from which powdered cinnamon and essential oil are produced. They are of major importance in food flavoring and are ingredients in numerous medicinal formulas for their warming, stimulant properties. Cinnamomum cassia is one of the oldest spices known, first recorded in China in 2700BCE and in Egypt in 1600BCE. Oil from C. camphora contains safrole (as in Sassafras albidum, See, sassafras), which can be extracted for flavoring but is now banned in many countries because it is potentially carcinogenic. Cinnamomum zeylanicum is a major world spice, which played a significant role in colonial expansion; the Portuguese invaded Ceylon in 1536 to obtain a monopoly of cinnamon; the Dutch began to cultivate it in 1770, and thereafter, the Dutch East India Company dominated the world trade in it from 1796 to 1833. Commercially less important species include: C. burmanii (Batavia cinnamon, Indonesian cassia, korintje), a good cinnamon substitute, also used in incense; C. iners (wild cinnamon), used in SE Asia for curries; C. loureirii (Saigon cassia/cinnamon), a sweet variety used for baking and made into a cordial; C. massoia (massoia bark) from New Guinea, which has a clove-like aroma, used for flavoring and perfumery; C. oliveri (Oliver bark, or black sassafras), an Australian species with a pungent, clove-sassafras flavor; and C. tamala (Indian bay/cassia), tejpat), with aromatic leaves and coarsely flavored bark, used in Italian cuisine and to adulterate cinnamon.

Evergreen tree with light brown, papery bark, and leathery leaves to 18cm (7in)long. Small, yellow-white flowers appear in clusters, to 18cm (7in) long, in summer, followed by ovoid, purple berries, 1cm (3/8in) long.