Cinnamon

True or Ceylon cinnamon is a small evergreen tree of the laurel family, native to Sri Lanka, which still grows most of the world's supply; it is also farmed in the Seychelles, Madagascar and Tanzania, and at low altitudes on Borneo. Left to grow, it reaches ten to fifteen metres, with oval to oblong leaves, scented greenish flowers in loose sprays and a small purple fruit holding one seed. The spice is the dried inner bark, a name long shared with the related cassia, and cinnamon has a long history in traditional medicine as an aid to digestion. It is among the oldest spices in trade, carried by Phoenician and Arab merchants to Egypt, Greece and Rome. The Egyptians used it in embalming, Roman temples were hung with wreaths of its leaves, and Greek legend had the phoenix build its nest from cinnamon twigs; in medieval Europe it was a favourite for spicing wine. In magical practice it is burned as an incense to raise spiritual vibrations, help healing, draw money, stir psychic powers and lay down protection, and it goes into sachets and infusions for the same purposes.