Cinnamomum osmophloeum, commonly known as pseudocinnamomum or indigenous cinnamon, is a medium-sized evergreentree in the genus Cinnamomum. It is native to broad-leaved forests of central and northern Taiwan.[2][3]
It is also the main ingredient of Wu Jia Pi liquor (五加皮酒), and it can also be used to make cinnamon tea.
The TsouAboriginal group of Taiwan call their native Cinnamomum osmophloeumnigi.
Modern application
Cinnamomum osmophloeum is recognized as a good substitute for cinnamon, and the main components of its essential oil are cinnamaldehyde and coumarin.
Compared with cinnamon, C. osmophloeum is even better. In addition to extracting essential oils from the bark, the branches and leaves of C. osmophloeum can also extract essential oils.
The yield of essential oils extracted from the tree's branches and leaves is five times higher than that of its bark, so there is no need to peel off the bark or fell trees. As long as the leaves of C. osmophloeum are collected, the essential oil can be refined, and it can be harvested year after year. This species has the potential to become an excellent non-wood forest product.
^Liao, Jih-Ching (1996). "Lauraceae". In Huang, Tseng-chieng (ed.). Flora of Taiwan. Vol. 2 (2nd ed.). Taipei, Taiwan: Editorial Committee of the Flora of Taiwan, Second Edition. pp. 433–499. ISBN978-957-9019-52-1. Archived from the original on 4 March 2016. Retrieved 29 March 2013.
^Xi-wen Li; Jie Li; Henk van der Werff. "Cinnamomum osmophloeum". Flora of China. Missouri Botanical Garden, St. Louis, MO & Harvard University Herbaria, Cambridge, MA. Retrieved 29 March 2013.
