Cinnamon is native to Sri Lanka and India, growing in tropical forest to an altitude of 1,500 ft. (500 m.). It has a long history of use in India and
was first used medicinally in Egypt and parts of Europe for about 500 BC. It has a very thin, smooth bark with a light - yellowish brown color and a highly fragrant aroma. The distinctive odor and flavor of cinnamon is
due to Cinnamaldehyde, the major oily constituent of cinnamon bark. Cinnamon bark is widely used as a spice, it is principally employed in cookery as a condiment and flavoring agents.