Cinnamon is one of the oldest and first spices to be traded between Asia and Europe. It is also known as ‘Dalchini’ in Indian cuisines. Cinnamon is highly antiseptic due to the high content of phenol can be used as a very effective mouth wash. It is a part of almost every cuisine but known all over the world with distinct names. A warm and spicy taste with sugary hints, that's perhaps the best way to define the savor and aroma of this spice. Cinnamon powder has long been an important spice in Persian cuisine, used in a variety of thick soups, drinks, and sweets. It is often mixed with rosewater or other spices to make a cinnamon-based curry powder for stews or just sprinkled on sweet treats Persian.
Cinnamon contains two chemicals, known as camphornin and cinnamonin, which have been proved to combat the growth of liver cancer and melanoma cells.