Cinnamon is one of the most recognizable of flavors in the world, and has been used at one time or another in just about every type of food product available, as well as the flavoring for a great many pharmaceutical and cosmetic products. The German Commission E recommended cinnamon for treating the loss of appetite, as well as gastronomical complaints including cramps, flatulence, and nausea. Cinnamons beneficial effects on the digestive tract are attributed to its antioxidant catechins, which may also help fight bacterial, fungal, and parasitic infections. Cassia bark has been used for over a thousand years in both Eastern and Western medicine for chronic diarrhea, colds, kidney trouble, abdominal and heart pains, hypertension, and other health ailments.
It has been noted by the German Commission E that some people are in fact allergic to cinnamon, with side effects ranging from an allergic skin reactions to mucosa. It is not recommended for medicinal uses during pregnancy or breastfeeding.
Cinnamon cassia and Ceylon cinnamon (True cinnamon), once harvested, both roll up into "quills" when they are dried in the sun, but while true cinnamon curls inwards from both edges, cinnamon cassia curls inwards from only one edge. Due to their similar properties, cinnamon and cassia are dealt with together. Ground cinnamon of commerce may comprise cinnamon or cassia. The quills are 1 m in length and are subsequently cut into cinnamon sticks generally 8 cm in length.
The odor of cinnamon is aromatic and spicy, while its flavor may sometimes be hot and pungent. Cinnamon is offered for sale as sticks, broken bark and in ground form and is usually yellowish to dark brown in color.
Oil content: 1.0 - 3.5% essential oils, in particular cinnamaldehyde 
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