Cinnamon comes from the inner bark of the cinnamon tree. There are several varieties: cinnamon from China or cassia, cinnamon from Saigon, cinnamon from Ceylon, Malabar, Madagascar, etc. The ancient Egyptians used it even to embalm their dead. Over time it has of course become an indispensable ingredient in our spice cabinets. Its particular fragrance goes well with fruits, pastries and sweet preparations in general. It is also used in many spice blends, such as the famous Chinese five spices.