Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal components, cinnamaldehyde, as well as numerous other constituents including eugenol.
Cinnamon does not in itself taste sweet, but rather it enhances the perception of sweetness in other ingredients. This makes it perfect for sweet bakes and desserts and for drawing out sweet in savoury dishes.