Cinnamon comes from an evergreen tree that grows in hot, moist climates. For cinnamon sticks, the inner bark is removed from the upper branches. The bark curls into sticks, often called quills. Ground cinnamon comes from large pieces of older bark found on the lower parts of the tree. This bark is usually stronger and more flavorful. The leaves are slightly hot and bitter in taste and have a mouth–watering fragrance when cooked or fried. The bark has a pleasing fragrance and warm, sweet, aromatic taste in its natural or cooked state.
When cooking, keep in mind that a sweet pie, cake, or pudding might taste better with a milder cinnamon, while a stronger, savory dish (such as a curry) might excel with a stronger cinnamon. For savory dishes spiced with cinnamon, Middle eastern or spanish types dishes such as pastilla, moussaka, moles, and curries. Not only does cinamon spice up sweet dishes, it also helps with digestion. Adding a bit to your after dinner coffee would be the ideal treat.
Cinnamon is most commonly used as a spice to flavor foods. It is used in chocolate, desserts, apple pies, cinnamon buns, and Indian curries. The spice can be sweet as well as "hot" and spicy in hard cinnamon candy.
Not only is cinnamon good for baking, and culinary dishes, it also has proved its merit as a mouth freshener. This is the reason why it is included in most of herbal toothpastes and chewing gums.