Abstract
The genus Cinnamomum, the evergreen tree of tropical and subtropical Asia, Australia, the pacific region and South America, a member of family Lauraceae, has been used in day to day routine as a spice and condiment in India. This genus has many applications in perfumery, flavouring and pharmaceutical industries. Volatile oils from different parts of cinnamon such as leaves, fruits, root bark, flowers and buds have been isolated by several techniques and identification of these constituents have been done by GC and GC-MS. The present review describes the traditional and ethanobotanical uses and various chemical constituents, of various Indian species of Cinnamomum genus. This review will help those people who are interested in doing research work on this plant in future, which has got tremendous potential medicinally.
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