Cinnamon is a spice obtained from the inner bark of trees in the genus Cinnamomum. The two main commercial types are Ceylon cinnamon (Cinnamomum verum) and cassia (Cinnamomum cassia).
The characteristic warm, sweet flavor comes from cinnamaldehyde, the dominant compound in cinnamon essential oil. Ceylon cinnamon has a more delicate taste and lower coumarin content, making it preferred for daily culinary use.
In cooking, cinnamon appears in both sweet and savory dishes — from pastry and dessert to curry and stew. Traditional medicine systems across Asia and the Middle East use cinnamon for digestive support and blood sugar regulation.
The bark is harvested by peeling thin layers from young branches, which curl into the familiar quill shape as they dry. Cinnamon pairs well with ginger, clove, cardamom, and turmeric in spice blends worldwide.
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