Cinnamon (Cinnamomum verum or zeylanicum) is a common spice that originated in Sri Lanka. The word “cinnamon” itself is derived from the Greek word kyminon, meaning “knotty wood”. Cinnamon has been known since ancient times. Ancient Egyptians would use cinnamon for embalming purposes. Archeologists have found cinnamon in King Tutankhamen’s tomb and on the site of the old city of Jericho. Cinnamon was one of the ingredients mentioned in the Bible that was offered to Christ by the Magi.
The history of cinnamon goes as far back as 2000 B.C., when it was first used in Egypt as a medicinal herb and in perfumes. Cinnamon was also used as a preservative for mummies and to embalm bodies. In 600 B.C., cinnamon became more widely available when merchants traveled to Ceylon and became exposed to the product there. In 400 B.C., cinnamon was said to be an ingredient in perfume and medicine throughout Greece, Persia, and Rome. During this time period, cinnamon could only be found in its natural growing habitat, which is parts of Asia, India, Arabia and Africa.
In 30 A.D., cinnamon was introduced into southern Europe
Cinnamon is one of the most beloved spices in the world. It has been referred to as a “smelly rock,” and yet, it has also been called the “gift of the gods.” In a world where people used to barter for goods with other goods, cinnamon was very valuable.
Trying to figure out how long cinnamon has been around is quite difficult. Some would say that it has been around since before 2,000 B.C.E., while some argue that it wasn’t around until 500 B.C.E. However, there are several reports of cinnamon being discovered in tombs and pyramids as early as 2,500 B.C.E., which suggests that people have known about this spice for thousands of years before Christ was even born!
Cinnamon was most likely discovered by Arabs; however, they got the idea from Asia when traders from the West came to Asia looking for spices. After this discovery was made, many Europeans started exploring the globe in search of new and exciting spices from Asia and Africa that they could use in their foods or crafts.
According to legend, cinnamon came from a Chinese explorer named Hoei-Shing who came across a group of giant birds eating cinnamon trees in Sri Lanka (then
Cinnamon is a spice made from the bark of trees in the genus Cinnamomum. Cinnamon is indigenous to Sri Lanka, Indonesia and China, but was known to ancient civilizations throughout the world and has been used as a spice for thousands of years.
The spice obtained by dry distillation of the bark of cinnamon trees is called true cinnamon (C. verum or Ceylon cinnamon). It is an evergreen tree that can reach 12–18 m (40–60 ft) tall and lives for about 50 years. Cinnamomum verum produces small, greenish-yellow flowers with a faint sweet smell, and it grows wild in 30 °C days and nights. The species is found in mixed hardwood forests.
True cinnamon is a product of several countries in Asia, mainly Sri Lanka and India, which account for approximately 94% of the global total production. Vietnam’s output of true cinnamon is higher than that of Sri Lanka and Indonesia combined, but still lower than both individually; other minor producers include Bangladesh, Nepal, Madagascar, and Pakistan.
Like all spices, cinnamon once had high value in early historical trading due to its rarity. It was first distributed by Arab merchants to central Europe where it was prized by cooks and
Cinnamon is a spice obtained from the inner bark of several trees from the genus “Cinnamomum”. Cinnamon is one of the oldest spices in the world and was highly valued in ancient Egypt. It has also been used as an embalming agent for mummies. In addition, cinnamon is believed to have medicinal properties as it has been used as an antiseptic, antiviral and anti-diabetic agent. The popularity of cinnamon has also made it a popular ingredient in many beauty products such as soaps and shampoos.
Cinnamon comes from the inner bark of several trees from the genus “Cinnamomum” including “Cinnamomum verum” (Chinese or Ceylon cinnamon), “Cinnamomum cassia”, and “Cinnamomum burmannii”. All species of cinnamon contain similar chemical compounds, but their composition varies considerably. Cassia is much cheaper than Ceylon and therefore more commonly used in commercial products. Ceylon contains around 40% of coumarin, which may cause liver damage if taken in large quantities over a long period of time.
The Chinese were selling cinnamon to Arab merchants during the Tang dynasty (618–907). The first written records of this commodity appear around
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum. Cinnamon is one of the most expensive spices by weight. It is native to Sri Lanka and Indonesia, and is available in its whole form, as an extract or in a powdered form.
Taste: Sweet, pungent and slightly hot flavor.
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum. The term can also refer to its aroma, derived from oil of cinnamon, which has been used for both culinary and medicinal purposes for over 4,000 years. The ancient Egyptians used it as a perfume and embalming spice. It was also one of the most important trading commodities in the ancient Mediterranean world, especially towards the end of the Roman Empire. For example, while under siege in the second century BC, the Carthaginians sent a delegation to Rome to ask for assistance. When they returned home they brought a gift of a giant cinnamon tree as an offering to their gods; this was apparently sufficient to save Carthage because it later became a Roman province.
Cinnamon is a spice obtained from the inner bark of several trees from the genus “Cinnamomum”.
Cinnamon is indigenous to Sri Lanka and Southern India. The English name comes from the Greek word κιννάμωμον kinnámōmon which means