Introduction: A spice obtained from the inner bark of tree species from the genus Cinnamomum commonly known as Cinnamon is used mainly as an aromatic condiment and flavoring additive in a wide variety of cuisines, sweet and savory dishes, snack foods, teas, and traditional foods. The principal component for the aroma and flavor of cinnamon is its essential oil cinnamaldehyde, as well as eugenol. Cinnamon extracts from the bark as well as leaves, flowers, fruits, and roots of the cinnamon tree have also been used in traditional medicine around the world for thousands of years. Today we are going to discuss its species, health benefits, consumption, nutritional facts, and side effects. Species: 1. Cinnamomum cassia (cassia or Chinese cinnamon, the most common commercial type in the USA) 2. C. burmannii- Korintje, Padang cassia, or Indonesian cinnamon) 3. C. Loureiroi- Saigon cinnamon , Vietnamese cass...