The cinnamon we use for spicing up our meals, teas and liquers, and as a sweet smelling ingredient in candles, soaps and moisturisers comes from the bark of this tree.
Cinnamon is very high in antioxidants which explains why it has been used as a remedy for the common cold. Its antimicrobial properties preserve some foods and helps stop the growth of bacteria and fungi, like the yeast Candida, in the body.
It is good for digestion as it helps to slow the impact on sugar levels as it slows the rate that the stomach empties after a meal. If you eat, say a cinnamon bun (high carbs = high sugar), it helps to normalize blood sugar levels and avoid the big sugar rush crash. Cinnamon is also high in the trace mineral manganese as well as dietary fibre, iron and calcium.