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Cinnamon is a festive favourite, found in everything from Christmas pudding and mince pies to mulled wine. The fragrant spice comes from the inner bark of the Sri Lankan cinnamon tree (Cinnamomum verum) and is used in sweet and savoury foods worldwide. Cinnamon has been grown and used for centuries. Ancient Egyptians used it in their embalming process, and medieval physicians used it in medicines to treat coughing and sore throats. A small evergreen tree with glossy leaves. The flowers are small and greenish white, and the fruits are round and black The culinary spice, cinnamon, is sold in the powdered form or as tightly rolled quills of bark. Its rich, spicy flavour makes it a popular ingredient in many Christmas recipes, including Christmas cakes, Christmas pudding, mince pies, cinnamon shortbread, lebkuchen, mulled wine and glühwein. Cinnamon is incredibly versatile, it is used in sweets, dessert and savoury dishes, spice mixes, and mulled wine. In Europe it is mostly used in confectionery and baked goods, whilst in the Middle East it is common in meat dishes such as Moroccan tagines. An essential oil extracted from this plant, cinnamon bark oil, is also used in cooking. Cinnamon was used by medieval physicians to treat coughing and sore throats. Cinnamon bark oil has antiviral and antifungal properties, and cinnamon extract has been used to relieve digestive discomfort in Eastern and Western traditional medicines for centuries.
