- Agriculture, Forestry & Soils
- Field crops, grasses, plant fibers, spices, tree crops, herbs
Strausbaugh, Perry D. Formerly, Department of Botany, West Virginia University, Morgantown, West Virginia.
Core, Earl L. Formerly, Department of Biology, West Virginia University, Morgantown, West Virginia.
- Related Primary Literature
- Additional Reading
An evergreen shrub or small tree, Cinnamomum verum (Cinnamomum zeylanicum), of the laurel family (Lauraceae). The cinnamon plant (see illustration) is a native of Sri Lanka, which is the dominant producer of the world's supply of cinnamon. In addition, the plant is cultivated in southern India, Burma (Myanmar), the Malay Peninsula, the West Indies, and South America. In cultivation, the trees are cut back and long, slender suckers (side shoots) grow up from the roots. The bark is removed from these suckers, and then the bark is dried and packaged for shipping. Cinnamon is a very important spice for flavoring foods. It is used in confectionery, gums, incense, dentifrices (preparations used to clean teeth), and perfumes. Cinnamon oil is used in medicine and as a source of cinnamon extract. See also: Essential oils; Laurales; Spice and flavoring
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