Cinnamon, native to Sri Lanka, comes from the inner bark of the cinnamon tree ( Cinnamomum ), which is a tree that grows in wild forests. Harvested in spring on rainy days, it is then put to dry for several days, where it will take its rolled shape. Consumed mainly as a condiment in cooking, it nevertheless has many therapeutic properties; it has been used for over 5,000 years in both Indian and Chinese medicine.
It thus helps relieve intestinal disorders, calm dental pain, reduce fatigue and even provide energy. Its antimicrobial strengths and health-improving virtues are nowadays widely documented and make it a valuable health ally.