Camphor Cassia

Cinnamon is the inner bark of a small evergreen tree, Cinnomomum zeylan-icum or C. verum, which is in the laurel family. Cassia (C. aromaticum) and camphor (C. camphora) are other members of this genus. The bark, leaves, and sometimes whole stems from these trees are also used as a spice. Cassia is sometimes called bastard cinnamon because it is produced in greater quantities, but is less aromatic than true cinnamon. All of these spices have been combined with resin and vegetable soils to produce fragrant oils and incense. Cinnamon and other similar fragrant bark powders have been used medicinally to treat many ailments, from kidney disease to snakebite. 

Cinnamaldehyde (sin-uh-MAL-duh-hide) is also known as cinnamic aldehyde 3-phenyl-2-propenal cinnamyl aldehyde phenylalacrolein cinnamal and trans-cinnamaldehyde. It is a yellowish oily, liquid with a sweet taste and a cinnamish odor responsible for the characteristic taste and odor of cinnamon spice. It occurs naturally in the bark of the cinnamon tree, Cinnamomum zeylanicum, which is native to Sri Lanka and India, and has been cultivated in other parts of the world, such as Brazil, Jamaica, and Mauritius. Cinnamaldehyde is also found in other members of the the Cinnamomum species, including cassia and camphor. 

Cinnamic acid, 3-phenyl propyl ester. See 3-Phenylpropyl cinnamate Cinnamic alcohol. SeeCinnamyl alcohol, Cinnamic aldehyde. See Cinnamal Cinnamic aldehyde ethylene glycol acetal. See Cinnamaldehyde ethylene glycol acetal Cinnamic chloride. See Cinnamoyl chloride Cinnamol. See Styrene Cinnamomum camphora. See Camphor Cinnamomum camphora oil. See Camphor (Cinnamomum camphora) oii Cinnamomum cassia. See Cinnamon (Cinnamomum cassia) extract Cinnamon (Cinnamomum cassia) Cinnamon (Cinnamomum cassia) oii... 

Bergamot Cade Cajuput Camphor (rect.) Camphor (heavy) Cananga Caraway Cardamom Cassia (rect.)... 

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