Ground cinnamon is made from the dried inner bark of trees in the Cinnamomum genus and has a warm, sweet, aromatic flavor used in both sweet and savory foods. Several species are sold as cinnamon, including Ceylon cinnamon (Cinnamomum verum) and cassia varieties such as Chinese, Saigon, and Indonesian cinnamon. Cinnamon is particularly rich in polyphenols, including proanthocyanidins, along with aromatic compounds such as cinnamaldehyde that contribute to its distinctive flavor and biological activity. It is also one of the more extensively studied culinary spices, with human research showing potential benefits for blood sugar regulation and cardiovascular health, particularly in people with existing metabolic risk.