Cinnamon, scientifically known as Cinnamomum zeylanicum and Cinnamon cassia, belongs to the Lauraceae family and has been recognized as a valuable tree in tropical medicine. It has been utilized for centuries as a popular flavoring agent and has also found a place in traditional Eastern medicine. Cinnamon extracts, particularly vital oils, contain biologically active compounds such as cinnamon aldehyde, cinnamic alcohol, cinnamic acid, and cinnamate. This spice holds immense significance globally, being a staple in everyday cuisine. Cinnamon has been found to possess a wide range of beneficial properties, including antioxidant, anti-inflammatory, antidiabetic, antimicrobial, anticancer, lipid-lowering, and cardiovascular-disease- lowering effects. Moreover, recent research suggests that cinnamon may also exhibit potential against neurological disorders like Parkinson's and Alzheimer's diseases. This review aims to provide a comprehensive overview of the cinnamon plant, covering aspects such as its morphology, macroscopic and microscopic characteristics, chemical constituents, cultivation, collection, and processing methods. Furthermore, the review explores the pharmacognostic medicinal uses of cinnamon, highlighting its historical and contemporary applications in traditional medicine. It also touches upon toxicological data and potential adverse drug reactions associated with cinnamon consumption. Additionally, the review delves into the current and future industrial applications of cinnamon, showcasing its versatility beyond the realm of traditional medicine. In conclusion, cinnamon is a valuable spice with a rich history and a diverse range of uses. Its pharmacological potential and therapeutic applications make it an intriguing subject of study. By summarizing the available information on cinnamon, this review provides insights into its multifaceted nature and its potential impact on various aspects of daily life.

Keywords : Cinnamon, Diabetes, Parkinson’s, Blood