Cinnamon is a spice obtained from the inner bark of certain trees from the genus Cinnamomum. It is used in both savory and sweet foods. Cinnamon is indigenous to Sri Lanka but now has been cultivated in many parts of Southeast Asia, Madagascar, and China.

In the United States, true cinnamon (C. verum) is distinguished from cassia (C. aromaticum). Cassia can be made into a similar-tasting powder through distillation or extraction processes. Cassia also contains a chemical called coumarin, which is toxic to the liver in high amounts.

Cinnamon has been known to Europeans since ancient times, but was not grown locally in European microclimates until modern times. It was imported at great expense from Ceylon, India and Indonesia. Cinnamon was so highly prized by the ancient Romans that it was used as a form of payment for goods and services like food and lodging and sometimes used for bartering in lieu of money.

Cinnamon is a spice that comes from a small tropical tree. Cinnamon grows in Sri Lanka, where it has been cultivated for thousands of years. It was an important part of Egyptian embalming and burial practice, and was thought to be an aphrodisiac by the ancient Greeks and Chinese. As early as 1375 A.D., cinnamon was being traded along the Spice Route that linked Asia with Europe.

The reason cinnamon is so popular is because it makes food taste good (most people can’t tell any difference with artificial flavors). Unlike many other spices, cinnamon doesn’t have a strong odor, which is one reason you probably didn’t know it was a spice. There are three main types of cinnamon; Cassia cinnamon comes from China, Ceylon comes from Sri Lanka, and Cinnamomum Zeylanicum comes from India.

Milder than Cassia cinnamon, Ceylon is considered the finest. However, Ceylon doesn’t have quite as much oil in it as Cassia cinnamon does; this means that Ceylon has a smoother flavor than Cassia cinnamon does.

Cinnamon comes in several varieties; cassia is the most common type used today. The bark of the tree must be harvested before it’s too old; otherwise the flavor

Cinnamon is one of the most common spices found in culinary practices around the world. It is derived from the inner bark of several trees from the genus Cinnamomum. The bark is harvested and dried, then ground into a powder.

The flavour and aroma of cinnamon have been described as warm, sweet, woody, and spicy. It also has a slight floral fragrance. Cinnamon is used to flavour foods such as apples, pears and oatmeal, but can also be found in other forms such as essential oil or tea.

The leaves are used as a spice, and in perfumes, to scent soap and candles. The essential oil is used in medicine and perfumes. It is also used in the manufacture of vanillin.

Cinnamon is the inner bark of several trees from the genus “Cinnamomum” in the family Lauraceae. All are native to Asia; two species are cultivated for their bark and essential oil content, namely “Cinnamomum verum” and “Cinnamomum zeylanicum”. The first species is also called Ceylon cinnamon or true cinnamon, while the second may be referred to as either Ceylon cinnamon or Ceylon cassia, although they are not different species.

The English word ‘cinnamon’ derives from the Greek word κιννάμωμον kinnámōmon . via Latin and medieval French intermediate forms . The Greeks copied the perfume from a related tree Cinnamomum palmeri , now known as Cinnamomum tamala . Cinnamon has been harvested for at least 4,000 years and was traded even before that.

Cinnamon is the inner bark of a tropical tree commonly referred to as “cassia.” While finely ground cinnamon can be used in cooking, the whole sticks are more commonly used as a spice.

Speakers of Tagalog, a language spoken in the Philippines and neighboring areas, refer to cinnamon as “kanembu” or “canemu,” using terms that reflect its likeness to the unrelated canna or edible canna (or Indian shot). In Sanskrit, it is called darchini (दर्चिनी).

A spice trade route brought cinnamon from Sri Lanka through India to Western Europe.[1] Arab traders were familiar with and distributed cinnamon within and outside of the Islamic world before the Crusades. The first written mention of Chinese cinnamon appears in Xia Shu’s Book of Song (1130 AD), which states how a Chinese envoy presented it as a gift to Emperor Ly Than Tong in 838.[2]

In Sri Lanka, where the trees are native, there are many uses for cinnamon. Cinnamon is used by traditional healers for treating ailments such as colds and stomach problems. It is also used by the Sinhalese to help alleviate toothache.

Double-blind studies have found

There are two kinds of cinnamon: Ceylon and cassia. Ceylon is sold as “true cinnamon,” and cassia as “Chinese cinnamon.” But if you buy ground cinnamon in the store, it is almost all cassia. Cassia has more flavor than ceylon, but it’s harsher; it overpowers other flavors. If you want to taste real cinnamon flavor, you have to find ceylon.

The story of the spice trade is a morality tale. It illustrates the advantages of globalization, but also its dangers.

We tend to think of globalization as a process that is mostly beneficial: The world becomes more efficient because it can share knowledge and produce things where they are most cost-efficiently made. And that’s true. But it also allows third parties to benefit from the work of others. The spice trade illustrates this better than most stories because spices are both very valuable and readily transported, so their trade involves all four kinds of economic interaction we’ve discussed: trading within a group, trading between groups, war and conquest.

The spices themselves were originally native only to tropical Asia and South America, which suited them for long-distance trade. Most plants need to be pollinated by local insects, or at least adapted to local conditions, or both; spices can be moved great distances without much loss. Spices have been traded for thousands of years, but the modern spice trade began with the Portuguese in the 15th century. The Portuguese were able to establish themselves as middlemen in part because they controlled access to new sources of information about faraway places: India was first reached by Europeans when Vasco da Gama rounded Africa’s Cape of Good Hope in 1498;