Cinnamon

Native to Ceylon (Sri Lanka), Cinnamon dates back in Chinese writings to 2800 B.C. It is an aromatic and flavoring spice obtained from the inner bark of several tree species. Besides, cinnamon is separated into two main categories: cassia cinnamon and Ceylon cinnamon, and these two types are differentiated by the way they are harvested, their taste, their smell, and the chemical compounds found within them. Cassia, for instance, induces a strong, spicy flavor and is often used in baking, especially associated with cinnamon rolls. Ceylon cinnamon, on the other hand, has a lighter brown color, a finer, less dense and more crumbly texture. As a matter of fact, Cinnamon contains large amounts of highly potent polyphenol antioxidants. Besides, the antioxidants in this spice have anti-inflammatory effects, which may help lower your risk of disease.