Cinnamomum aromaticum (Chinese cinnamon, cassia bark)

Not recorded in Glen (2002) but quite likely that it has been cultivated in southern Africa. The bark is used in a similar manner to true cinnamon bark from Cinnamomum verum. It has a stronger flavour than true cinnamon and is cheaper so is quite often used as a substitute for the latter.

Cinnamomum burmannii

From India.

Cinnamomum camphora (Camphor tree)

The wood used to be distilled to produce camphor, but this substance is now usually produced artificially. The Camphor tree is indigenous to East Asia (Malaysia through to Japan). A declared Category 1 invasive plant in South Africa for the provinces of  Limpopo, KwaZulu-Natal and Mpumalanga.

Cinnamomum glanduliferum

Indigenous to the Himalayas. 

Cinnamomum japonicum

Indigenous to Japan, Korea and Taiwan. 

Cinnamomum verum (Cinnamon bark tree, Ceylon cinnamon)

This medium-sized tree is the source of true cinnamon and is indigenous to Sri Lanka and India. The spice is derived from the bark and has a sweet, spicy flavour. It is used in puddings, confectionery, mulled wine, sauces, red meat dishes, chicken dishes, pickles and soups. The flavour is mainly due to cinnamaldehyde, which is the main component in the essential oil derived from cinnamon.