Cinnamon ‐ Family Lauraceae
Cinnamomum
Common name
Properties
l
h l h ll
b
Cinnamomum verum
Presl (syn. C.
zeylanicum Nees)
True or Cey on cinnamon
Mexican cinnamon
Very t in, ig t ye ow rown
smooth bark, less dense, more
crumbly texture, highly fragrant
aroma, more aromatic in flavor
Lower levels of coumarin
C. cassia Presl (C.
aromaticaum)
Cassia, Chinese cinnamon,
“Cassia lignea”
Cassia ‐ Much stronger and
harsher flavor than Ceylon
cinnamon, medium to light
reddish brown, hard and woody,
thicker bark
C. burmannii Blume
Indonesian cassia, Korintje
cinnamon, Pandang cinnamon
C. loureirii Nees
Vietnamese cassia, Saigon
cinnamon, Vietnamese cinnamon
C. tamala (Buch.‐Ham.)
Nees & Eberm.
Indian cassia
Cinnamomum
origins
C. cassia
C. zeylanium/
C. verum
C. lourierii
C burmannii
.
