The inner bark of Ceylon Cinnamon plant, Cinnamomum verum and Dutch Cinnamon, Cinnamomum zeylanicum, are harvested and used interchangeably as a spice to flavour cooking, stewed fruit and tea. Traditionally used as one of the Ayurvedic medicinal herbs. Folk use as an aphrodisiac in Asia. The fragrant leaves and quills are used in pot pourri. A beautiful tree that requires a warm climate. Cinnamon plant is native to Sri Lanka and prefers free draining soils in a protected humid position. Drought and frost tender. An evergreen tree, growing to 14m x 6m.
The other source of commercial Cinnamon is Dutch Cinnamon, Cinnamomum zeylanicum. This is NOT Cassia Cinnamon, Cinnamomum cassia, which produces an inferior spice often substituted for true Cinnamon.