It is an ancient condiment with a sweet and woody flavor with citrus touches. Its smell is very recognizable, persistent, and sweet, and it is widely used for pastries and infusions. How is it used? It is popularly used in desserts, infusions, and some savory recipes. How is it obtained? It is a condiment that comes from the bark of a tree, the Cinnamomum Zeylanicum, native to Ceylon, in Sri Lanka. Its extraction is very complex. First, the tree must be at least 4 or 5 years old. The extracted bark is left to dry for 24 hours and then the outermost part is removed. The inner part is rolled up and left to dry first in the shade and then in the sun, and the result is the cinnamon that is consumed, which in this case is ground for easier enjoyment.