Cinnamon is a medicinal plant native to Indonesia and distributed throughout Southeast Asia, China, and Australia. It is used as a food flavoring, beverage ingredient, building material, and firewood. It is also traditionally believed to have medicinal properties.

It grows ideally in areas with an altitude of 500-1,500 m above sea level. This plant requires abundant rainfall throughout the year, ranging from 2,000-2,500 mm/year, 40-70% sunlight, and a soil pH of 5.0-6.5. It prefers andosol soil with a sandy clay texture and loose soil.

• The stem produces a light yellow or whitish sap. The bark is dark gray with a distinctive odor, and the wood is reddish-brown.

• The leaves are single, stiff, leathery, and alternate, with three curved veins.

• The flowers are perfect (bisexual) and small, yellow. The petals are 6 in two clusters. The stamens are 12 in four clusters.

• The fruit is oblong, with young fruits dark green and mature fruits dark purple, and has one seed.

• Propagation is carried out generatively (from seeds) and vegetatively (from cuttings).

• The planting distance for monoculture is 1.5 m x 1.5 m, and for intercropping, 3 m x 3 m.

• Antidiabetic, weight loss, relieve menstrual cramps, improve immunity and brain function, treat toothache, mouth ulcers, diarrhea, prevent cancer.

• Bark: tannin, cinnamaldehyde, benzaldehyde, cuminaldehyde, phenol, eugenol. Whole plant: cinnamyl alcohol, coumarin, cinnamic acid, cinnamaldehyde, anthocyanin, essential oil.