Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. It is commonly used in both sweet and savory dishes, known for its distinctive warm, sweet, and aromatic flavor. Cinnamon has been used for thousands of years, not only as a culinary ingredient but also for its medicinal properties. It contains antioxidants and has anti-inflammatory, antimicrobial, and potential blood sugar-regulating effects. Common varieties include Ceylon cinnamon, known as “true cinnamon,” and Cassia cinnamon, which is more widely available and used in everyday cooking.