Cinnamon

Cinnamon is an aromatic spice made from the inner bark of trees in the genus Cinnamomum. Its flavor comes chiefly from cinnamaldehyde and varies among species and processing methods.

Cinnamomum verum: A Cinnamomum species native to Sri Lanka, valued for its thin, delicate inner bark. Its bark is the source of Ceylon cinnamon, often distinguished from stronger-tasting cassia.
Cinnamon roll: A sweet baked pastry flavored with cinnamon and often topped with icing or glaze. It is a prominent example of cinnamon used in sweet baking.
Cassia: The bark of several Asian Cinnamomum species, commonly sold as cinnamon in many markets. Cassia is often contrasted with Ceylon cinnamon for its thicker bark and stronger flavor.
Spice trade: The long-distance exchange of spices and other valuable goods across regional and global networks. Cinnamon became a valuable commodity within these trading networks.
Cinnamon and health: The study of cinnamon’s effects on human health, including its proposed benefits and possible risks. Research on cinnamon supplements often exceeds what culinary use alone can establish.
Cinnamomum cassia: A Cinnamomum species whose bark is widely traded as cassia cinnamon. It supplies much of the cinnamon sold globally and has a robust flavor.
Chai: A spiced tea preparation commonly made with black tea, milk, and warming spices. Cinnamon is one of the spices often used to flavor masala chai.
Ceylon cinnamon: The spice made from Cinnamomum verum bark, also known as true cinnamon. It is the principal cinnamon type contrasted with cassia in trade and cooking.
Sri Lanka: An island country in the Indian Ocean and the principal origin of Ceylon cinnamon. Its climate and cultivation history made it central to Ceylon cinnamon production.
Dietary supplement: A product taken to supplement the diet, often containing concentrated nutrients or plant extracts. Cinnamon capsules are marketed as supplements rather than ordinary culinary spice.

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