Cinnamon bark (scientific name: Cinnamomum tamala (Bauch.-ham.) Nees et Eberm) is a generic name for the bark of Cinnamomum camphora in Lauraceae, such as Tenjikukatsura, Yinxiang, Cinnamomum tenuifolium or Cinnamomum cassia. This product is food spice or cooking seasoning. The original plants of commercial cinnamon are complex, with about ten species, all of which are Cinnamomum plants of Lauraceae.

There are 8 kinds commonly used in various places, among which there are mainly osmanthus trees, blunt Ye Gui, Yinxiang and South China osmanthus, etc. Most of them are used locally. Various varieties were used as spices in ancient western countries. It is used to flavor stew in Chinese food and is one of the ingredients of spiced powder. It is one of the earliest spices used by human beings.

In the historical records of 2800 BC, cinnamon was mentioned; The name of cinnamon has also been mentioned in the western Bible and ancient Egyptian literature. Before the Qin Dynasty, cinnamon had been used as a condiment for meat in China, which was as famous as ginger. Cinnamon bark, known as "Yinxiang" in Guangdong, belongs to Cinnamomum cassia of Lauraceae. China, Guangdong, Fujian, Zhejiang, Sichuan and other provinces all produce. Used as aromatic condiment, cinnamon oil can also be extracted, which is an important spice in food industry and also used as medicine. Cinnamon bark, also known as cinnamon, is one of the earliest spices used by human beings.