Padang cassia, scientifically known as Cinnamomum burmannii, is a tropical evergreen shrub to small tree native to the moist forests of southern China and Southeast Asia. This aromatic laurel has escaped cultivation around the world, prized both as an ornamental and as a commercial spice crop. Hardy in zones 9 through 11, it grows 12 to 50 feet tall with a dense, rounded canopy of glossy, aromatic leaves that release their distinctive fragrance when brushed. The insignificant flowers give way to edible fruits, and the bark itself is the source of the warm, complex spice cassia cinnamon. Growing it in your garden connects you to centuries of tropical trade and culinary tradition.
Partial Sun
Moderate
9-11
600in H x 600in W
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Moderate
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The glossy, ovate leaves reach 4 inches long and are intensely aromatic, releasing their spicy fragrance at the slightest touch. Unlike common cinnamon varieties, Padang cassia has naturalized across warm regions, speaking to its hardiness and adaptability in the right climate. Dense evergreen foliage creates a substantial canopy that attracts birds while remaining ornamental year-round, and the plant yields edible fruits alongside its prized aromatic bark.
The aromatic bark is harvested and dried to produce cassia cinnamon, the spice used in cooking, baking, and traditional medicine throughout the world. The plant's evergreen foliage and dense canopy make it valued as an ornamental shade tree and street tree in tropical and warm subtropical landscapes. The edible fruits and its attractiveness to birds add secondary ornamental and ecological value to the plant in garden settings.
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Bark suitable for spice production is typically harvested from mature branches, peeled, and dried for use as cassia cinnamon. Edible fruits mature seasonally and can be collected when ripe. On young ornamental specimens, restraint in harvesting allows the plant to establish its canopy structure.
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“Padang cassia originates in the tropical forests of southern China and Southeast Asia, where it has been cultivated for centuries as both a spice and medicinal plant. The common name references Padang, a major port city in Sumatra, Indonesia, historically a center of the spice trade. Its introduction around the world as a crop plant and ornamental reflects the long history of cinnamon commerce that shaped global trade routes. The fact that it has become naturalized or invasive in some regions demonstrates its vigor and adaptability beyond its native range, a testament to its resilience in warm climates.”