Cinnamon is a spice, sprinkled on toast and lattes. But extracts from the bark as well as leaves, flowers, fruits, and roots of the cinnamon tree have also been used in traditional medicine around the world for thousands of years. It’s used in cooking and baking, and added to many foods.
The old botanical synonym for the tree, Cinnamomum zeylanicum is derived from Sri Lanka’s former name, Ceylon. Sri Lanka still produces 80-90% of the world’s supply of C. verum, which is also cultivated on a commercial scale in the Seychelles and Madagascar.
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