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Cinnamomum Zeylanicum (Cinnamomum Zeylanicum) is the dried inner bark of the cinnamon tree. The bark is extracted by cutting and left to dry for 4-5 days in the shade, until it curls and turns a brownish color that turns to reddish-brown by the application of sulfur. These wafers are cut into commercial sizes and packaged for export. Cinnamon is also marketed in powder form and not all cinnamon is the same. A distinction is made between Cassia cinnamon and Ceylon cinnamon. The former, Cassia, has been shown to help balance blood sugar levels in people with type 2 diabetes. On the other hand, it has a high level of coumarin. This is a compound that poses a threat to the liver in large quantities. The most recommended cinnamon is Ceylon because it has the benefits of the former (balances sugar levels) without being composed of as much coumarin. In addition, it is a potent source of antioxidant. Among its most popular uses and benefits is its function as an appetite stimulant, it acts against aerophagia and promotes digestion. In addition to being antiseptic, it works against infections and functions as a mucolytic.

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