Cinnamon

The inner bark of several tree species belonging to the genus Cinnamomum is used to make the spice cinnamon. In a wide range of cuisines, including sweet and savory dishes, breakfast cereals, snack foods, bagels, teas, and hot chocolate, it is primarily used as an aromatic condiment and flavoring additive. Cinnamon is indigenous to Myanmar (Burma), Sri Lanka (previously Ceylon), the nearby Malabar Coast of India, and the West Indies. It is also grown in South America and the Americas. Since antiquity, people have used the spice, and Ancient Egypt held it in high regard. It was used by physicians in medieval times to treat ailments like coughing, arthritis, and sore throats.