The spice derived from the bark of a tree is cinnamon. This popular spice is obtained from the inner bark of trees belonging to the genus Cinnamomum. Cinnamon is widely used in both sweet and savory dishes, imparting a warm, aromatic flavor. It has two main varieties: Ceylon cinnamon, often referred to as "true cinnamon," and Cassia cinnamon, which is more commonly found in grocery stores. Beyond culinary uses, cinnamon has a long history of traditional medicinal applications, believed to have antioxidant, anti-inflammatory, and antimicrobial properties. Its distinctive flavor and aroma make it a favorite in baking and cooking.