Cinnamon, a spice obtained from the inner bark of several trees from the genus Cinnamomum, is native to Sri Lanka. It was imported into Europe during the first century AD, through ancient Egypt and Greece, overland and by sea via the Arabian peninsula and North Africa. The first written record in Greek language is cited in the Rhodian Periplus (“circa:” 30 AD) as ‘Kinnamomon’.
The Ancient Romans referred to cinnamon as “Cassia” (as distinct from “Cinnamon”), which was cheaper and described a number of related spices (e.g., Cassia Major, Cassia Longa), including those brought by Indian merchants to Alexandria from Sri Lanka and the Malabar Coast. Cinnamon was used by ancient Egyptians for embalming, burial purposes, and in mummification; the practice of wrapping the dead in blankets of cinnamon bark may derive from this tradition.
The Egyptians also used it for medicinal purposes; they burned it as incense to disinfect, covered their mouths with powdered cinnamon to protect them against bad breath, rubbed it on wounds with honey or wine to disinfect them, and placed sticks of it beneath bandages to stop bleeding. The Phoenicians traded Egyptian cinnamon as far as Spain;
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum. Cinnamon is used in both sweet and savoury foods. The term “cinnamon” also refers to its mid-brown colour.
Cinnamomum verum is sometimes considered to be “true cinnamon”, Ceylon cinnamon, or “real cinnamon”. It is native to Sri Lanka. The first written record in Greek language of the spice is cited in the Rhodian Periplus (“circa:” 30 AD) as kinnamomon.
The name ‘cinnamon’ is said to be derived from the Latin word ‘cinnamomum’ which means “Ceylon Cinnamon”. It is native to Sri Lanka and was used by the ancient Greeks and Romans, who called it “Kinnamomon” derived from the old Tamil name for the spice.[2]
From a culinary perspective, vanilla and cinnamon are both used in similar ways. Their warm, fragrant aroma enhances desserts, while their intense flavour brings depth to cakes, pies and fruit dishes. Cinnamon also pairs well with meats such as pork and chicken. In Indian cuisine, cinnamon is paired with coriander seeds and cardamom for a flavourful dish that can be served as an appetizer or main course.
Etymology:
The word comes from the Greek kinnámōmon (κιννάμωμον), via Latin cinnamōmon (cinnamonum) and Old French cinamon (both adapted from the Greek form). The Greek word kinnámōmon comes from Kinakhos (Κιναχός), a Greek botanist who flourished about 400 BC at the time of Theophrastus.
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used in both sweet and savoury dishes. The term can also be applied to its mid-brown colour.
Trees are grown for their bark, which is harvested once a year by peeling off the outer bark, and killing the tree.
Cinnamon is native to Ceylon (Sri Lanka), India and China, but current production is mainly in Indonesia and Madagascar. The chemical compound cinnamaldehyde is responsible for the distinctive smell and flavour of cinnamon, which remind one of eucalyptus, apple, tangerine and other culinary herbs.
Cinnamon was a highly sought after commodity in ancient Egypt and Greece, and its trade was subject to frequent raids and piracy. It also appears to have been among the luxury goods traded at the very beginning of European history.
In fact, cinnamon’s high value is quite characteristic for an “oriental” spice in the ancient world, where it was always among the most valuable (and therefore most protected) trade goods. Pliny the Elder, who lived during the 1st century AD, lists cinnamon as one of the most expensive spices in Roman commerce. In his Naturalis Historia Book XXIII, chapter 64 he reports that cinnamon was sold in Rome at up to 10,000 denarii (or 450 years’ wages for an average free Roman) per pound, about 5 times the price of pepper.[2] The story persisted throughout Late Antiquity that a Roman pound (about 450 g) of cinnamon could be burned as incense at the funeral of a rich man. The Book of Revelation (18:13) refers to “the smell of cinnamon”, considered to be one of the four fragrances from the Apocalypse used by John of Patmos to describe Paradise.[3]
In China it is still possible today to buy or order just about any spice from
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used in both savoury and sweet dishes. The term “cinnamon” also refers to its mid-brown colour. There are three main types of cinnamon: Ceylon or “true” cinnamon (Cinnamomum verum), Cassia (Cinnamomum aromaticum) and Saigon or Vietnamese cinnamon (Cinnamomum loureirii).
Trees are cultivated for their bark, which is used in the manufacture of cinnamon. Cinnamomum verum is native to Sri Lanka, India, Bangladesh and Burma. It is a small evergreen tree that bears white flowers and green berries. The first harvest of bark occurs when the tree is approximately five years old. When it is harvested during this period, the bark has an intense fragrance and flavor; further harvesting at later stages of growth results in bark of lesser quality with a higher content of pulpwood and water. The chemical components in the essential oils present in cinnamaldehyde and other components are responsible for the flavour of cinnamon.
Taste: Hot, Pungent, Sweet
Cinnamon is the inner bark of several trees from the genus Cinnamomum that is used in both savory and sweet food. It is native to Sri Lanka but now is also grown in Indonesia, Mexico, and China.
The cinnamon tree is cultivated for both its bark, which is processed into cinnamon sticks (cane-like rolls of dried bark), and its sweet aromatic flavor. Cinnamon has historically been used for both its medicinal properties and its distinctive taste. Cinnamon is an important part of Chinese cuisine, Japanese cuisine, and South Asian cuisines such as those of India, Pakistan, Sri Lanka, Nepal, and Bangladesh. In addition to use in sweet foods, it is sometimes mixed with salt or chili powder and used as a seasoning for meats or vegetables.
Cinnamon may be taken by mouth or used as a medicine to help with symptoms of diarrhea due to Clostridium difficile colitis. The spice may also be applied directly to skin wounds as a deodorant or antiseptic (e.g., when combined with honey).
Toxicity of the essential oil derived from the bark can occur when taken internally or applied externally in concentrated doses; for example, when preparing cinnamon extracts for internal use.[1] The main active
