The cinnamon tree, known as Cinnamomum verum, is an evergreen tree native to Sri Lanka. What we use as a spice is its inner bark, which has a very pleasant aroma and an intense flavor that ranges from sweet to bitter. It was traditionally used in rural Spain to help children sleep. Rural mothers used it as a relaxant to get their children to sleep before going to work in the fields. It is also commonly used by women when their period is late. Another medicinal benefit of cinnamon is that when there are abrasions on the tongue from eating or drinking hot things, a cinnamon stick can be sucked or licked to soothe the pain and heal the taste buds. It should also be added that cinnamon has beneficial effects against diabetes and high cholesterol (according to researchers from the Department of Human Nutrition at the Beltsville Research Center in Maryland): firstly, cinnamon intake helps reduce blood sugar levels in people with diabetes; secondly, just half a teaspoon can also help lower cholesterol and triglyceride levels in the blood. One way to incorporate this spice is by adding it to foods such as coffee, tea, juices, cereals, toast, and hot chocolate (with or without milk). It is used against colds, flu, and bronchitis due to its strong warming effect. It is used as a stomach tonic because it facilitates the proper functioning of the digestive system, helping to expel gas and combat nausea, vomiting, and diarrhea. It is not recommended for people who suffer from peptic ulcers. In high doses, it can cause nervous disorders. It is very aromatic, sweet, pleasant, and sometimes bitter or astringent.