Cinnamon (Cinnamomum verum) is one of the oldest spices known to mankind. Its beneficial effects were well known to the ancient Egyptian Greeks, Phoenicians and especially the Romans. This evergreen tree from the laurel family was first grown in Southeast Asia and even wars were fought around it. Cinnamon is obtained from the bark of this tree. It thrives in all tropical regions and has several dozen species, while two are mostly used. Cinnamon is rich in manganese, calcium, zinc, iron, copper and vitamins C, K, B6 – riboflavin and B2 – pyridoxine. The beneficial effects of this spice on the human body are numerous. Regular consumption contributes to the reduction of cholesterol, blood sugar, protects the heart and cardiovascular vessels, eliminates fungi, lowers the temperature and has an anti-inflammatory effect. The use of cinnamon in combination with honey contributes to improving attention, increasing the vitality of the body, reducing appetite and weight loss, reducing stomach problems, indigestion, etc.