Skořice

Skořice is the Czech word for cinnamon. It refers to both the spice derived from the inner bark of trees from the genus Cinnamomum, and the trees themselves. The most common types of cinnamon commercially available are Ceylon cinnamon (Cinnamomum verum) and Cassia cinnamon (Cinnamomum aromaticum).

In Czech cuisine, skořice is a popular spice used in both sweet and savory dishes. It's commonly used in desserts like apple strudel (štrúdl), cinnamon rolls (skořicové rolky), and gingerbread (perník). It's also used to flavor beverages like mulled wine (svařené víno) and tea. Less commonly, it may be found in some meat dishes and sauces, typically adding a warm and aromatic note.

The word "skořice" is also used to describe the reddish-brown color that is associated with the spice.

The etymology of the word is believed to be derived from older Slavic roots.