History

• The first use of cinnamon dates to around 2700 B.C., when Chinese herbalists and Indian Ayurvedic healers used it as a treatment for fever, diarrhea and menstrual problems. Egyptian embalming mixtures around 500 B.C. contained cinnamon bark.
  
  

Flavoring

• Cinnamon bark flavors not only food but also toothpaste, mouthwash, perfume, soap, lipstick, chewing gum, cough syrup, nasal sprays and cola drinks. Many oral hygiene products contain this bark due to its ability to kill the bacteria that cause tooth decay and gum disease.
  
  

Chinese Remedies

• The aroma of cinnamon bark is pungent, sweet and warming. In traditional Chinese medicine, it is used to stimulate circulation, lower fever and blood pressure, and cure indigestion and other conditions caused by coldness.