CINNAMON, the inner bark of Cinnanaomum zeylanicum, a small evergreen tree belonging to the family Lauraceae, native to Ceylon. The leaves are large, ovate-oblong in shape, and the flowers, which are arranged in panicles, have a greenish colour and a rather disagreeable odour. Cinnamon has been known from re mote antiquity, and was highly prized among ancient nations. The tree is grown at Tellicherry, in Java, the West Indies, Brazil and Egypt, but the produce of none of these places approaches in quality that grown in Ceylon. Ceylon cinnamon of fine quality is a very thin, smooth hark, with a light-yellowish brown colour, a highly fragrant odour, and a peculiarly sweet, warm and pleas ing aromatic taste. Its flavour is due to an aromatic oil. This is prepared by pounding the bark, macerating it in sea-water, and then quickly distilling the whole. It is golden-yellow, with the peculiar odour of cinnamon and a hot aromatic taste. Cinnamon is principally employed in cookery as a condiment and flavouring material, being largely used in the preparation of some kinds of chocolate and liqueurs. Being a much more costly spice than cassia, that comparatively harsh-flavoured substance is frequently substituted for or added to it.