Cinnamon is the inner bark of a tropical evergreen tree. This delightfully exotic, sweet-flavored spice stick is traditionally obtained from the outer brown bark of Cinnamomum trees, which when dried, rolls into a tubular form known commercially as “quill.” When dried, it curls into long quills.
Around the world, cinnamon spice is widely used as a spice. It is principally employed in cookery as a condiment and flavoring base. It’s used in the preparation of chocolate and in some kinds of desserts, such as cinnamon-apple pie and cinnamon buns as well as pastries, bagels, sweet rolls, spicy candies, tea, hot cocoa, and liqueurs. It has also been used in the preparation of soups.
The active principles in the cinnamon spice are known to have anti-oxidant, anti-diabetic, anti-septic, local anesthetic, anti-inflammatory, rubefacient (warming and soothing), carminative and anti-flatulent properties. Cinnamon has the highest anti-oxidant strength of all the food sources in nature.