Family: Lauraceae
Cinnamomum aromaticum, commonly known as Chinese cinnamon or cassia, is a tropical evergreen tree native to southern China, Burma, Laos, and Vietnam. It grows up to 50 feet tall and is easily recognized by its aromatic bark, which is the source of the familiar cassia cinnamon spice used worldwide in cooking and baking. Beyond its culinary value, the tree is also cultivated for its essential oil, which is used in traditional medicine, flavorings, and aromatherapy. It thrives in hot, humid climates and is typically grown on terraced hillsides.
While Chinese cinnamon is not currently known to be invasive in Hawaii or other regions, it does possess some traits that warrant caution. It is closely related to known invasive species like camphor tree (Cinnamomum camphora), and its berry-like fruits can be dispersed by birds, potentially aiding its spread into natural areas. The tree is also widely planted intentionally for its economic value, which increases the opportunity for escape. However, its relatively large seeds and lack of a persistent seed bank lower its overall invasion risk. In areas with tropical climates similar to its native habitat, monitoring is recommended to ensure it does not become a problem.
High Risk Traits:
- Tropical/subtropical climate match – Suited to warm, humid regions.
- Repeated introductions – Planted in Nigeria, Brazil, India, Indonesia, Taiwan.
- Congeneric weed – Related species (Cinnamomum camphora) is invasive.
- Bird-dispersed – Berry-like fruits likely spread by birds.
- Human-planted – Widely cultivated for spice and medicine.
- Resilient to damage – Tolerates bark harvesting.
Low Risk Traits:
- No invasiveness recorded – Not naturalized or weedy outside native range.
- Large seeds (~0.39 g) – Not wind-dispersed; low seed output.
- No seed bank – High germination, no dormancy.
- Non-toxic – Safe for animals; not allelopathic.
- No spines, thorns, or climbing habit.
- No fire risk – Prefers wet habitats.
