Cinnamon is a widely used spice derived from the bark of several Cinnamomum species. It is valued for its flavour and aroma, and has been used in traditional medicine for centuries. This review summarizes the phytochemical composition, biological activities, and medicinal properties of cinnamon. The article outlines the major volatile compounds found in cinnamon, including cinnamaldehyde, cinnamyl acetate, cinnamyl alcohol, eugenol, and cinnamic acid. Additionally, the review highlights the antimicrobial, antioxidant, and anti-inflammatory properties of cinnamon. Finally, the article discusses the potential health benefits of cinnamon consumption, Including blood sugar control, digestive health, and heart health.