Cinnamon is a spice derived from the inner bark of trees belonging to the genus Cinnamomum, with Cinnamomum verum (true cinnamon) and Cinnamomum cassia being the most common types. Native to Sri Lanka and parts of Southeast Asia, cinnamon trees grow best in tropical climates.

Harvesting involves cutting the stems of the cinnamon tree and scraping off the outer bark. The inner bark is then peeled in long rolls and left to dry, naturally curling into quills or sticks. Once dried, it can also be ground into a fine powder.

As a spice, cinnamon is widely used in baking, cooking, and beverages for its warm, sweet, and slightly spicy flavor. It’s a key ingredient in dishes like cinnamon rolls, curries, and mulled wine.

Medicinally, cinnamon has been used for centuries in traditional medicine. It is believed to have antioxidant, anti-inflammatory, and antimicrobial properties. Modern research suggests it may help lower blood sugar levels, improve insulin sensitivity, and support heart health when used in moderation.