Cinnamon

(Cinnamomum zehlanicum) is considered the true cinnamon from Ceylon however there are many other kinds. It is dried, aromatic inner bark from an evergreen laurel species. It is native to India and Sri Lanka. The spice becomes more intense when it is ground.

Cinnamon is a good detoxifying herb, it energizes and strengthens the tissues. It is a natural antiseptic, aromatic, astringent, and pain reliever. It stimulates all the vital functions of the body, removes congestion, and aids in the circulation of the blood. It also carries a substance that is an antifungal, and antibacterial. It is the one of the most antimicrobial essential oils.

Cinnamon is commonly used in baked goods, puddings, mulled wines, poultry, curries, and fruit. It is an extremely complementary to a wide variety of dishes from all over the world.