We can classify it as the oldest spice in the world, as it was already mentioned by Emperor Shen Nung in his herbal under the name kwai. In ancient Egypt, it was used as an ingredient in incense.

Cinnamon is the dried, cleaned bark of the branches of various species of cinnamon trees. The highest quality varieties include true cinnamon – Ceylon cinnamon, and Chinese cinnamon – cassia.

It is used for seasoning sweet dishes, sweet pastries, preserving fruit, and preparing various hot drinks. Alongside cloves, cinnamon is the most widely used spice in the liqueur industry.

This cinnamon is of a warm nature and sweet taste; it nourishes and moisturises.

White Cinnamon

It comes from the small white canella tree, which grows wild in the Antilles, Florida, and the Bahamas. The surface of the bark is a pale orange-yellow; it has a sharp taste and an aroma reminiscent of cloves and nutmeg. It is used as a spice in America and in the liqueur industry.

This cinnamon is of a warm nature and sweet taste; it nourishes and moisturises.

Clove Cinnamon

It comes from the bark of the small South American woody plant, clove wood, which grows in Brazil. It is grey-brown, darker on the inside, has a sharp taste, and its aroma resembles cinnamon and cloves. This cinnamon is of a hot nature and sharp taste; it relaxes and warms.

Malabar Cinnamon

It comes from the uncleaned bark of wild-growing cinnamon trees. It is dark brown to brownish-red in colour, more brittle, less fragrant, and has a bitter taste. Ground cinnamon is prepared from it. This cinnamon is of a warm nature and sweet taste; it nourishes and moisturises.

Cinnamon Blossom

These are the dried, spent blossoms of the Chinese cinnamon tree, which strongly resemble cloves. They have a pleasant cinnamon aroma and taste. It is used as a delicate spice in the production of liqueurs and chocolates.

Cinnamon blossom is of a neutral to warm nature and sweet taste; it nourishes and moisturises.