Cinnamon, one of the world’s oldest and most prized spices, held a special place in the hearts—and homes—of the ancient Egyptians. More than just a fragrant bark, it was a symbol of wealth, a medicinal powerhouse, a culinary luxury, and even a sacred substance used in rituals and embalming.
Let’s explore how cinnamon shaped life in ancient Egypt, its uses, origins, and enduring legacy.
Cinnamon in Ancient Egypt: A Precious Commodity
The cinnamon known to the ancient Egyptians was imported from distant lands—primarily Ceylon (modern Sri Lanka)—because the Egyptian climate was unsuitable for growing it. This rarity made cinnamon one of the most valuable substances in the ancient world, likely worth more than silver and far more than everyday staples like bread.
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A single talent of cinnamon could sustain a family of four for an entire year.
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During economic hardships in Egypt’s Late Period, a pound of cinnamon could cost two months’ wages.
Because of its value, cinnamon was sometimes used as currency and even played a role in taxation and trade, highlighting its importance in both everyday life and state economy.
Culinary Uses of Cinnamon
Ancient Egyptians loved cinnamon for its flavor and aroma. They added it to a variety of foods and beverages:
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Cinnamon-flavored drinks called kytons were enjoyed during feasts and daily life.
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It was sprinkled on puddings, fruit jams, and sweet cakes, adding warmth and subtle sweetness.
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Though rare, cinnamon occasionally enhanced savory dishes, creating a layered flavor profile unknown in most contemporary diets.
For the Egyptians, cinnamon was more than just a spice—it was a culinary luxury, a treat to savor and display.
Cinnamon as Medicine
Cinnamon’s value extended far beyond the kitchen. To the ancient Egyptians, cinnamon was a medicinal marvel:
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It was used as a remedy for digestive problems and stomach ailments.
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In the West, it was thought to cure snakebites, toothaches, and even the plague.
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The Egyptians also used cinnamon in embalming practices, mixing ground cinnamon with fat to create aromatic pastes for preserving mummies.
Interestingly, the Egyptians regarded cinnamon not just as a spice but as a healing substance. The same word was used for “cinnamon” and “medicine,” reflecting its sacred and practical significance.
Ritualistic and Aromatic Uses
Cinnamon’s aromatic properties made it central to religious and ritual practices:
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Incense and fumigation: Cinnamon was burned to produce pleasant aromas and was believed to ward off evil spirits while attracting good ones.
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Perfume: Whole branches or powdered cinnamon were worn as perfume. Herodotus wrote that the scent of cinnamon was so strong it could be detected miles away, in Memphis, for instance.
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Funerary practices: It was sprinkled over tombs or used in embalming to honor the deceased and preserve the body for the afterlife.
This blend of spiritual, aromatic, and medicinal uses underscores why cinnamon was considered a sacred commodity.
Origins and Trade
Cinnamon comes from the dried inner bark of evergreen trees native to tropical forests in Sri Lanka and Indonesia. The Egyptians imported it via sea trade routes from the south and east, bringing the spice into their bustling markets and royal courts.
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Mythology suggests that explorers like Jason brought cinnamon home in the 14th century BC, though evidence is scarce.
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In reality, cinnamon’s trade was part of a complex network of commerce spanning Europe, Asia, and Africa, reflecting the global significance of this prized spice.
The Egyptians’ reliance on imported cinnamon demonstrates its rarity and prestige, reinforcing why it was used sparingly and often reserved for royalty or sacred ceremonies.
Cinnamon and Economic Power
Cinnamon wasn’t just a spice—it was a symbol of wealth and influence:
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Pharaohs used it to pay taxes or reward servants and dignitaries.
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Entire wars were fought to secure cinnamon supplies or control trade routes, underscoring its strategic importance.
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Cinnamon’s rarity meant that even small amounts could be legally restricted, preventing misuse and preserving its sacred value.
Its economic and social role in ancient Egypt parallels that of gold or precious stones in other cultures.
Cinnamon in Everyday Life
Despite its high value, cinnamon did find its way into daily Egyptian life in small quantities:
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Cooking and drinks: Used sparingly to flavor foods, sweets, and beverages.
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Deodorant and cosmetic uses: Ground cinnamon mixed with fat served as deodorant or body fragrance.
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Cultural rituals: Incorporated into ceremonies, offerings, and perfumes.
Cinnamon’s versatility—culinary, medicinal, and spiritual—made it indispensable to Egyptian society.
Cinnamon vs. Cassia: Varieties Known to the Egyptians
The ancient Egyptians primarily used true cinnamon, or Cinnamomum verum, prized for its delicate aroma.
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Ceylon cinnamon: Sweet, complex, and aromatic, reminiscent of modern “pumpkin pie” notes.
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Cassia: A stronger, spicier bark with hints of chocolate, often confused with cinnamon today.
Modern research, like that conducted by Tulane chemist Maneesh Agrawal, confirms that different cinnamon types produce distinct aroma molecules, affecting flavor, fragrance, and culinary applications.
Modern Legacy of Ancient Egyptian Cinnamon
Today, cinnamon is widely used in global cuisines, but its origins in ancient Egypt give it a rich historical and cultural context:
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It remains a symbol of luxury and flavor, echoing its status thousands of years ago.
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The Egyptians’ use of cinnamon in medicine, rituals, and cooking shows the multifaceted nature of spices in ancient societies.
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Burning cinnamon as incense or adding it to sweet drinks continues in Middle Eastern and Mediterranean traditions, preserving a tangible link to the past.
Conclusion
Cinnamon in ancient Egypt was far more than a spice—it was a medicine, a luxury, a ritualistic tool, and an economic asset. Imported from distant lands, its rarity made it incredibly valuable, and its versatility made it indispensable in everyday life, religious ceremonies, and embalming practices.
From the kitchens of pharaohs to the tombs of the dead, cinnamon left an indelible mark on Egyptian culture. Every aromatic whiff or sweet sip today is a small echo of the reverence and value ancient Egyptians placed on this extraordinary spice.