(Zimt, Kayu Manis, দারুচিনি or Canela)
Widely used as a spice for both sweet and savory food, cinnamon is obtained from the inner bark of the Cinnamomum tree. From chocolate to dessert, apple pie to doughnuts, or the famous cinnamon buns, the use of cinnamon has a strong importance in every cuisine. From Persian to Mexican, or in the cuisine of Middle East and Europe you can find the use of cinnamon in everyday cooking. It is used in whole and in powder form and has 4 common verities, Cinnamomum cassia (Cassia or Chinese cinnamon), Cinnamomum burmannii (Korintje, Padang cassia, or Indonesian cinnamon), Cinnamomum loureiroi (Saigon cinnamon, Vietnamese cassia, or Vietnamese cinnamon), and the most famous Cinnamomum verum (Sri Lanka cinnamon or Ceylon cinnamon).
Cinnamon is known as: