Cinnamomum verum, “True cinnamom tree” or “Ceylon cinnamom tree” in English and “Cannelier” or “Cannelier de Ceylan” in French, belongs to the Lauraceae botanical family. Native to Sri Lanka, it is a tree, usually 10 to 15 m in height, growing in moist forests.
The stem bark is a very common flavoring, used in curries and a wide range of sweet dishes. Bark and leaves essential oil is also used as food flavoring.
It has been used in the pharmaceutical industry since antiquity to treat asthma, diarrhea, bronchitis, wound healing and cardiac disorders. It is also effective in curing microbial infection, oxidative stress, diabetes, inflammation and cancer.
The main constituents of the bark are alcohols, phenols, alkynes, alkanes, aromatic amines, alkyl halides, aliphatic amines, the major functional groups being cinnamaldehyde and eugenol. Its essential oil compounds are mostly cinnamaldehyde, eugenol, caryophyllene, cinnamyl acetate and cinnamic acid.