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The common spice cinnamon describes the dried inner bark of several species from the genus Cinnamomum (most commonly C. zeylanicum and C. cassia). As a spice, both its smell and taste are easily recognizable. Medicinally, it has been used as a carminative, stomachic, and antiseptic. More recently, cinnamon has been shown to have anti-fungal and anti-microbial activity. As a spice, cinnamon may be added to many formulations.
Cinnamon oils as well as powders are available. Bark preparations from both species are "Approved" by the German Commission E for the gastrointestinal complaints described above.
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