Cinnamon is an ancient spice obtained from the inner bark of from a selection of evergreen tree that’s native to Sri Lanka and India. The tree has thick, sepia bark, small yellow flowers, and its leathery leaves have a spicy smell. Cinnamon was once more valuable than gold. In Egypt, it had been sought for embalming and spiritual practices. In medieval Europe it had been used for religious rites and as a flavoring. Later it had been the foremost profitable spice within the Dutch East India Company trade.
Cinnamon is manufactured by cutting the stems of cinnamon trees. The inner bark is then removed and the wooden parts extracted. When it dries out, it forms strips that curl into rolls, called cinnamon sticks. These sticks can be grinded to form cinnamon powder. The distinct smell and flavor of cinnamon are due to the oily part, which is very high in the compound cinnamaldehyde.
Cinnamon Is Loaded With Antioxidants which protect your body from oxidative damage caused by free radicals. Cinnamon also Has Anti-Inflammatory Properties, it helps your body fight infections and repair tissue damage.