Cinnamon is a well known spice that is frequently added to cakes, cookies, and various foods for a savory burst of flavor and fragrant scent. Cinnamon is commercially found ground or as sticks, however, before it has been packaged for your use it was contained in the inner bark of various trees in the Cinnamomum genus. There are four species of cinnamon (Cinnamomum verum, Cinnamomum burmannii, Cinnamomum loureiroi, Cinnamomum cassia), however, “true cinnamon” is native to Sri Lanka (Cinnamomum verum or Cinnamomum zeylancium) and accounts for approximately a quarter of all cinnamon production. Cinnamon has been used and lauded since ancient times, being mentioned several times in religious texts, and was imported into Egypt by 2000 BC (likely cassia). Some ancient cultures revered Cinnamon so much that it was given as a gift to royals and used for offerings.