Cinnamon trees are native to South East Asia, and its origin was mysterious in Europe until the sixteenth century.
Its flavor is due to an aromatic essential oil that makes up 0.5% to 1% of its composition.
This oil is prepared by roughly pounding the bark, macerating it in seawater, and then quickly distilling the whole.
It is of a golden-yellow color, with the characteristic odor of cinnamon and a very hot aromatic taste.
The pungent taste and scent come from cinnamic aldehyde or cinnamaldehyde and, by the absorption of oxygen as it ages, it darkens in color and develops resinous compounds.
Other chemical components of the essential oil include ethyl cinnamate, eugenol, found mostly in the leaves, beta-caryophyllene, linalool, and methyl chavicol.
In medicine it acts like other volatile oils and once had a reputation as a cure for colds.
It has also been used to treat diarrhea and other problems of the digestive system.
Cinnamon is high in antioxidant activity.
The essential oil of cinnamon also has antimicrobial properties, which can aid in the preservation of certain foods.
Cinnamon bark is widely used as a spice.
It is principally employed in cookery as a condiment and flavoring material.
It is used in the preparation of chocolate, also used in many desserts recipes, such as apple pie, donuts, and cinnamon buns as well as spicy candies, tea, hot cocoa, and liqueurs.