| Botanical Name |
Cinnamomum |
| Common Name |
Cinnamon |
| Family |
Lauraceae |
| Genus |
Cinnamomum |
| Species |
Multiple species including Cinnamomum verum (true cinnamon) and Cinnamomum cassia (cassia) |
| Origin |
Native to Sri Lanka, India, Bangladesh, and Myanmar |
| Plant Type |
Evergreen tree |
| Height |
10-15 meters (33-49 feet) |
| Leaves |
Oval, oblong, leathery leaves, 7-18 cm long |
| Flowers |
Small, white to yellowish, fragrant |
| Fruit |
Small, berry-like drupe, dark purple when ripe |
| Uses |
Culinary spice, medicinal purposes, essential oils |
| Cultivation |
Grown in tropical regions, requires well-drained soil, warm temperatures, and high humidity |
| Harvesting |
Bark is harvested and dried to make cinnamon sticks or ground into powder |
