The inner bark of Dutch Cinnamon plant, Cinnamomum zeylanicum and (Ceylon) Cinnamon, Cinnamomum verum, 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 can be cultivated over a large range of climatic zones. Dutch Cinnamon plant is native to China, Sumatra and prefers free draining soils in a protected position. Drought tender. An evergreen tree, growing to 10m x 4m.
The other source of commercial Cinnamon is (Ceylon) Cinnamon, Cinnamomum verum. This is NOT Cassia Cinnamon, Cinnamomum cassia, which produces an inferior spice often substituted for true Cinnamon.