Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavoring additive in a wide variety of cuisines. Cinnamon, and its relative cassia, has long been prized for both flavor and medicine. Romans used cinnamon to make their strong, bitter wine palatable, Greeks to season meat and vegetable dishes, Arabs in tea, and nearly everyone in baked goods
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