Cinnamon bark comes from the inner layer of the bark of trees belonging to the genus Cinnamomum. It is commonly used as a spice in cooking and baking, known for its sweet and warm flavor. The two main types of cinnamon are Ceylon cinnamon, often referred to as "true cinnamon," and Cassia cinnamon, which is more widely available and has a stronger taste. In addition to its culinary uses, cinnamon bark has been valued for its potential health benefits. It contains antioxidants and may have anti-inflammatory properties. Traditionally, it has been used in herbal medicine to help with digestion and blood sugar regulation.