[4] The inner bark of the tree is historically regarded as the spice cinnamon,[3][5] though this term was later generalized to include C. cassia as well.

[7] Sri Lanka still produces 80–90%[8] of the world's supply of C. verum, which is also cultivated on a commercial scale in the Seychelles, Madagascar and Tanzania.

[11] There are several different cultivars of Cinnamomum verum based on the taste of bark:[12] The trees grow as leafy bushes, usually reaching a maximum of 3 m (10 ft) in height.

Twigs, leaves and berries (seeds) are crushed to make cinnamon oil, a less valuable byproduct.

[13] Preliminary studies show that cinnamon could slow symptoms of Alzheimer's disease through the reduction of the oligomerization of beta-amyloid.