The spice derived from tree bark and widely used in sweet and savory dishes is cinnamon. It is made from the inner bark of trees in the genus Cinnamomum, which is removed, dried, and rolled into quills or ground into powder.
Cinnamon has been traded and used as a flavoring and medicine for thousands of years. Ancient Egyptians used it in ritual preparations, and the spice became a valuable commodity in trade between Asia, the Middle East, and Europe. Its warm aroma comes largely from cinnamaldehyde, a chemical compound concentrated in the bark’s essential oil.
Two broad commercial types are commonly discussed: Ceylon cinnamon, associated with Sri Lanka, and cassia cinnamon, which includes varieties from China, Indonesia, and Vietnam. Cassia is usually stronger and more common in supermarkets, while Ceylon has a lighter, more delicate flavor.
Cinnamon is often confused with nutmeg or allspice, but those come from seeds or fruits rather than bark. It appears in pastries, cereals, curries, stews, spice blends, and drinks such as mulled wine.