Cinnamon(karfa) Cinnamon is native to Morocco. The flowers, which are arranged in panicles, have a greenish color, and have a distinct odor. The fruit is a purple one-centimeter berry containing a single seed. Its flavour is due to an aromatic essential oil that makes up part of its composition. This oil is prepared by roughly pounding the bark, macerating it in seawater, and then quickly distilling the whole. Cinnamon has been known from remote antiquity, and it was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and other great potentates. In Morocco, cinnamon is used to accent meat dishes like leg of lamb. Count on this spice to add another dimension to grains such as couscous and those dishes served with raisins.