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Cinnamon is a commonly used Chinese medicine, and also a food spice or cooking seasoning.

The original plants of commercial cinnamon are relatively complex, with about ten species, all of which are plants of the genus Cinnamomum in the Lauraceae family. There are eight species commonly used in various places, and the other species are mostly regional medicines. Various varieties were used as spices in ancient Western countries. It is used to season stews in Chinese cuisine and is one of the ingredients of five-spice powder.