The English name "cinammon" has its origin from Arabic and means aromatic plant. Cinnamon has a history spanning thousands of years: it is mentioned in the Bible in the book of Exodus and was also used by the ancient Egyptians. In the Middle Ages, it was imported to the west by caravan, it established a stable Dutch traffic line with Sri Lanka, which was one of the largest producers in the first half of the 1600s, and made the Dutch the main importers in Europe. Unlike many other spices, cinnamon is not extracted from a seed or fruit but from the inner bark of the plant. Cinnamon has antioxidant properties, is anti-inflammatory, anti-fungal and anti-bacterial. It may also help lower the blood sugar and reduce the risk of type-2 diabetes.

Recommended use: Cinnamon is widely used in cooking and sweets, especially in baking cookies, pies, and bread. It also finds use in savory chicken dishes.