Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. While native only to the island of Sri Lanka, cinnamon trees are now naturalized in South East Asia. Cinnamon is the name for perhaps a dozen species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few of them are grown commercially for spice. In Sri Lanka, the major production region, only Cinnamomum verum (synonym Cinnamomum zeylanicum) is cultivated. Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BC. The Hebrew Bible makes specific mention of the spice many times: first when Moses is commanded to use both sweet cinnamon and cassia in the holy anointing oil; in Proverbs where the lover's bed is perfumed with myrrh, aloes, and cinnamon; and in Song of Solomon, a song describing the beauty of his beloved, cinnamon scents her garments like the smell of Lebanon. Cinnamon was a component of the Ketoret that is used when referring to the consecrated incense described in the Hebrew Bible and Talmud. It was offered on the specialized incense altar in the time when the Tabernacle was located in the First and Second Jerusalem Temples.