Abstract
This chapter covers the morphology, chemical composition (mainly the volatile and non-volatile compounds in the bark, leaf, root bark, flower and fruit oils of Cinnamomum verum [C. zeylanicum], C. cassia [C. aromaticum], C. burmanii, C. tamala, C. sulphuratum and C. bejolghota), and medicinal properties (antioxidant, antiinflammatory, antidiabetic, antipyretic, analgesic, immunological, antibacterial, insecticidal, nematicidal, antiulcer, antifungal, hypoglycaemic and hypolipidaemic) of cinnamon and cassia.