A ground spice made from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is very aromatic and has both sweet and spicy flavors.
Arab traders brought cinnamon to Europe during the Middle Ages. Due to the cumbersome land routes the traders took, the use of cinnamon became a status symbol in Europe.
In the U.S., two types of cinnamon are commonly found on grocery shelves: Vietnamese or Saigon cinnamon (from the closely related cassia plant) and Ceylon cinnamon (sometimes called a “true cinnamon”).
“Cinnamon” from WebMD https://www.webmd.com/diet/supplement-guide-cinnamon#1
“Cinnamon’s Spicy History” by Mariel Synan (2018) https://www.history.com/news/cinnamons-spicy-history
New Oxford Book of Food Plants by John Vaughan et al. (2009)
“Saigon Cinnamon Vs. Ceylon Cinnamon: SPICEography Showdown” from SPICEography