Cinnamon is made from the bark of the cinnamon tree. It is a highly aromatic spice, it tastes delicate, sweet, but at the same time spicy and bitter.
The lighter the color of the cinnamon, the better the quality of the spice. If the pieces of dried bark are thin, their taste tends to be softer and less aggressive. High-quality cinnamon should resemble a roll of old paper in shape. The bark of the cinnamon tree curls itself into this form during drying in the sun.

The use of cinnamon is very versatile. In European cuisine, it is widely used in sweet dishes, pastries, cakes or milk rice. It can also be used to prepare chocolate drinks, fruit juices, mulled wine, tea and flavored honey. Cinnamon, together with coriander, cloves, nutmeg and other types of spices, is an important part of gingerbread spice mixtures.
In oriental cuisine, it is often used to flavor meat and fish dishes, or vegetable, cereal and legume mixtures. To better release the aroma, the whole cinnamon can be roasted briefly in a dry metal pan or with other spices in a little oil and only then added to the dish.

Cinnamon is most widely grown in Southeast Asia. Cinnamon is good for digestion, eliminates cramps, treats diarrhea and increases appetite. Due to its antimicrobial effects, cinnamon bark and leaf extract is also used in the preparation of mouthwashes and cosmetics. It contains many essential oils that improve blood circulation in the skin and noticeably warm.