For many ages, people from many civilizations have used cinnamon as a common spice, which is extracted from the internal bark of tropical evergreen trees in the genus “Cinnamomum.” Apart from its cooking application, “cinnamon” is regarded as a treatment for gynecological, digestive, and pulmonary conditions in traditional Ayurvedic medicine. Almost every element of the cinnamon tree, encompassing the bark, flowers, leaves, fruits, and roots, has a medicinal or culinary use. The volatile oils extracted from the bark, leaves, and root bark exhibit considerable variation in their chemical composition, which implies that their pharmacological property may also vary. The plant’s many sections all contain the same range of hydrocarbons in varied amounts, with the main components being camphor (root), eugenol (leaf), and cinnamon (bark). As a result, cinnamon provides a wide variety of oils, each with unique qualities that determine its usefulness to various businesses. For instance, the root, which mostly consists of camphor, is not as valuable commercially as the leaf or bark (Senevirathne et al., J Future Foods 2(2):125–142, 2022). The purpose of this chapter is to present a thorough overview of the scientific literature on the medicinal and nutritional significance of Cinnamomum zeylanicum for human health (Błaszczyk et al., Forests 12(5):648, 2021).