Cinnamomum verum

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Sri Lanka Cinnamon
Cinnamomum verum1.jpg
C. verum foliage and flowers
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Laurales
Family: Lauraceae
Genus: Cinnamomum
Species: C. verum
Binomial name
Cinnamomum verum

Cinnamomum verum, called "true cinnamon tree" or Ceylon cinnamon tree is a small evergreen tree belonging to the family Lauraceae, native to Sri Lanka.[2] Among other species, its inner bark is used to make cinnamon.

The old botanical synonym for the tree—Cinnamomum zeylanicum—is derived from Sri Lanka's former name, Ceylon.[3] Sri Lanka still produces 80–90% of the world's supply of Cinnamomum verum, and it is also cultivated on a commercial scale in Seychelles and Madagascar.[4]

Cinnamomum verum trees are 10–15 metres (32.8–49.2 feet) tall. The leaves are ovate-oblong in shape, 7–18 cm (2.75–7.1 inches) long. The flowers, which are arranged in panicles, have a greenish color, and have a distinct odor. The fruit is a purple 1-cm drupe containing a single seed.[citation needed]


There are several different cultivars of Cinnamomum verum based on the taste of bark:[citation needed]

  • Type 1 Sinhala: Pani Kurundu (පැණි කුරුඳු), Pat Kurundu (පත් කුරුඳු) or Mapat Kurundu (මාපත් කුරුඳු)
  • Type 2 Sinhala: Naga Kurundu (නාග කුරුඳු)
  • Type 3 Sinhala: Pani Miris Kurundu (පැණි මිරිස් කුරුඳු)
  • Type 4 Sinhala: Weli Kurundu (වැලි කුරුඳු)
  • Type 5 Sinhala: Sewala Kurundu (සෙවල කුරුඳු)
  • Type 6 Sinhala: Kahata Kurundu (කහට කුරුඳු)
  • Type 7 Sinhala: Pieris Kurundu (පීරිස් කුරුඳු)



  1. ^ "The Plant List: A Working List of All Plant Species". Retrieved February 26, 2014. 
  2. ^ "Cinnamon". Encyclopaedia Britannica. 2008. (species Cinnamomum zeylanicum), bushy evergreen tree of the laurel family (Lauraceae) native to Bangladesh, Sri Lanka (Ceylon), the neighboring Malabar Coast of India, and Myanmar (Burma), and also cultivated in South America and the West Indies for the spice consisting of its dried inner bark. The bark is widely used as a spice due to its distinct odor. 
  3. ^ "In pictures: Sri Lanka's spice of life". BBC News. 
  4. ^ Iqbal, Mohammed (1993). "International trade in non-wood forest products: An overview". FO: Misc/93/11 - Working Paper. FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS. Retrieved November 12, 2012. 

Further Reading[edit]

Mathew, Sindhu; Abraham, Emilia (March 2006). "Studies on the antioxidant activities of cinnamon (Cinnamomum verum) bark extracts, through various in vitro models". Food Chemistry 94 (4): 520. doi:10.1016/j.foodchem.2004.11.043. 

External links[edit]