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It is of a golden-yellow color bark, with the characteristic odor of cinnamon and a very hot aromatic taste. Its flavor is due to an aromatic essential oil that makes up 0.5% to 1% of its composition. Cinnamon bark is one of the few spices that can be consumed directly. It is principally employed in cookery as a condiment and flavoring material. Mexico is the main importer of cinnamon and uses in the preparation of chocolates. In Middle East, it is often used in savory dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavor cereals, bread-based dishes, and fruits, especially apples. Cinnamon powder has long been an important spice in Persian cuisine, used in a variety of thick soups, drinks, and sweets. It is often mixed with rosewater or other spices to make a cinnamon-based curry powder for stews or just sprinkled on sweet treats