Cinnamon tree, lat. Cinnamomum verum, belongs to the family of Lauraceae (lovori). Cinnamon tree is an evergreen aromatic and spicy tree with medicinal properties. It originates from Sri Lanka. It was first described and mentioned in China 2800 BC and is considered one of the oldest spices. The Egyptians, Italians and Portuguese’s also recognized the extraordinary effects of cinnamon in traditional medicine years ago. During growth and development, cinnamon requires temperatures of 27 to 30°C with average precipitation of 1950 to 2100 mm per year. It requires pebble, light and sandy soil for its growth. Recommendations for the introduction of cinnamon into daily diet are due to its outstanding medicinal properties, high energy value, high concentration of vitamins, minerals as well as carbohydrates. The medicinal properties of cinnamon are manifested in its high total content of phytonutrients (flavonoids, phenols, fatty acids and certain volatile components) whose concentrations are most pronounced in essential oils. Essential oils are obtained from its bark, leaves as well as roots. The most important components of essential oil are trans-cimetaldehyde, eugenol and linalol. Cinnamon has very high antioxidant, antimicrobial, antipyretic, anti-inflammatory and anticarcinogenic effects. Studies have shown that cinnamon helps in the treatment of diabetes, Alzheimer's disease and gastrointestinal disorders.