Cinnamon is classified as a spice,  

not a herb. This distinction stems from  the part of the plant each comes from.

Spices often come from the seeds, fruit, roots,  

or bark of plants, whereas herbs  typically come from the leaves.

Cinnamon is obtained from the inner  bark of several tree species from the  

genus Cinnamomum. This process involves  harvesting strips of the inner bark,  

which then curl into rolls known  as cinnamon sticks upon drying.

These sticks can be used  whole or ground into powder.

Its widespread use in cooking,  baking, and as a flavoring agent  

for beverages across various cultures  highlights its importance as a spice.

This classification reflects cinnamon's role  and the methods involved in its production,  

distinguishing it from herbs in  culinary and botanical contexts.