Cinnamomum 

Cinnamomum, commonly known as cinnamon, is a fragrant spice obtained from the inner bark of trees belonging to the Cinnamomum genus. Native to South Asia and widely cultivated in countries like Sri Lanka, India, and Indonesia, cinnamon is valued for its sweet, warm flavor and inviting aroma. There are two main types: Ceylon cinnamon (also called “true” cinnamon) and Cassia cinnamon, which is more common and has a stronger, spicier taste. Used extensively in both sweet and savory dishes around the world, cinnamon is also popular in beverages like tea, coffee, and mulled wine. In traditional medicine, it has been used for its anti-inflammatory, antioxidant, and blood sugar-lowering properties. Cinnamon’s rich history and health benefits make it a treasured spice in kitchens and healing traditions across the globe.