⚠️IUCN Conservation Status
Vulnerable
EX EW CR EN VU NT LC DD NE
🌳Names of the Tree
Vernacular Name/s: Kalingag
Scientific Name: Cinnamomum mercadoi
Family Name: Lauraceae
📜Details
Average Height: 10m
Average Length of Leaves: 9cm
Timber Classification: Hardwood
Propagation: Seed
Where to Find: Endemic to the Philippines; in lowland and montane forests to 2000m alt.
Uses: Timber, Medicine, Culinary, Chemistry
Notable Features: The petals are smooth and rarely exerted; The calyx is canescent and turbinate; The bark is gray and does not have any fissures or cracks; It is covered irregularly with corky pustules and thus giving the bark a slightly rough appearance.
Habit of Matured Tree
Fruit
Leaf
Phyllotaxy
Some Facts
The Kalingag tree is a Philippine native that can grow up to 30 meters tall. It has a reddish brown bark that is smooth to touch. The leaves are simple and oblong with a smooth margin. The flowers are white and have six petals. The fruit is a reddish brown capsule that contains two seeds. The name "Kalingag Tree" can actually be attributed to two species of cinammon trees endemic to the Philippines. The other cinammomum species is called cinnamomum cebuense, it is a cinnamon tree locally prevalent in the island of cebu. The mercadoi species on the other hand, is found throughout the whole archipelago ranging from the Ilocos region to Mindanao.
Kalingag tree cinnamon is used in traditional Filipino medicine for the treatment of colds, coughs, and diarrhea. The bark and leaves are used to make a tea that is taken to relieve stomach pain. The fruit is used to make a jam that is said to be good for the treatment of diarrhea. In recent years, scientific research has begun to explore the potential health benefits of this popular spice. Preliminary studies suggest that cinnamomum mercadoi may help to improve blood sugar control and reduce the risk of heart disease. However, more research is needed to confirm these benefits. This spice has a unique flavor and aroma that sets it apart from other types of cinnamon. Kalingag is rich in antioxidants and has anti-inflammatory properties. These properties may o explain its potential health benefits.
Kalingag tree is also used as a spice in Filipino cuisine. The leaves and bark may be added to root beers to give them flavor. Kalingag is a popular ingredient in Filipino cuisine. It is used in a variety of dishes, such as soups, stews, and curries. Kalingag has a strong flavor and is often used to add flavor to dishes. It is also used as a spice in some dishes.