DescriptionThe inner bark of the Dutch Cinnamon (Cinnamomum zeylanicum) and (Ceylon) Cinnamon (Cinnamomum verum) is harvested and used interchangeably as a spice to flavour cooking, stewed fruit, and tea, and is traditionally used as one of the Ayurvedic medicinal herbs. Folks use it as an aphrodisiac in Asia. The fragrant leaves and quills are used in potpourri. A beautiful tree that can be cultivated over a large range of climatic zones. The Dutch Cinnamon plant is native to China and 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.
