Cinnamon | Origin and history of a warm and mystic spice
Today, you can enter a supermarket and easily find spices that come from the other end of the globe for a fairly reasonable price. But this wasn’t always the case. Spices commonly available today were once precious commodities over which wars were fought, and fortunes were made or lost. Cinnamon was one of these spices.
Origin of cinnamon—Serendip, Ceylon, Sri Lanka, and serendipity
Sri Lanka has a rich and ancient cultural heritage. The island is best known as the home of the tree from which Ceylon cinnamon is produced. The Cinnamomum verum tree is an evergreen broadleaf and belongs to the Lauraceae or Laurel family.
In the 14th century, the island was known as Serendip, as the Persians and Arabs called it. When the Portuguese and Dutch ruled over the island, it became known as Ceylon. Following independence, the name was changed to Sanskrit Sri (honored) Lanka (island). A Persian fairy tale, The Three Princes of Serendip, tells the story of characters who make fortunate discoveries by chance. This inspired British politician and writer Horace Walpole to coin the word ‘serendipity’, meaning a great and unexpected discovery of something valuable without even looking for it.
So, how did people start to use the bark of the Laurel tree?
Ceylon cinnamon comes from the inner bark of the tree. Young shoots are harvested, softened in water, and peeled by hand. They are then rolled into quills for air drying, which preserves the flavor. The entire process requires great skill and precision and is based on traditional knowledge, handed down through generations.
Was this just serendipity or something far more subtle, a connection between humans and nature, as sacred as Adam’s Peak, also located in Sri Lanka? There is a rocky imprint on the summit believed to be the footprint of the Buddha, Shiva, or Adam, visited by thousands of pilgrims from each faith.
A gift befitting deities and royalty, and a trade secret worth guarding
Cinnamon was imported into ancient Egypt as early as 2000 BCE, and used in foods, medicines, and sacred rituals. During the Middle Ages, Greeks and Romans burned it as incense in temples and used it in perfumes and wine. For centuries, it was an exclusive luxury item in Europe.
Its earliest recorded mention is found in a 2700 BCE Chinese text. It is believed to be Cassia cinnamon, extracted from another tree species of the genus Cinnamomum, native to China. Its first Greek mentions are found in the works of the historian Herodotus and poet Sappho (5 to 7 CE). But, interestingly, the Greeks, like the Romans, believed the source of cinnamon was the land of the Arabs. This was because ancient Arab traders who imported it to Egypt and the Mediterranean region did not want to share their lucrative trade and guarded the spice’s origin by conjuring mythical tales.
Myths began to fall apart when 12th-13th century Hebrew and Arab texts pointed to parts of India and ancient Ceylon (today’s Sri Lanka) as the place of origin of this prized spice. Later, the Portuguese found exactly where it came from, and they fought wars to break the Arabs’ monopoly on its trade, but were ousted by the Dutch. Ultimately, the British took over Ceylon and the cinnamon trade. During the 16th century, the Spanish also discovered a type closely related to the “true cinnamon” in the Philippines, which went on to compete with the produce from Ceylon. Gradually, cultivation of its various varieties started in different regions around the globe, and it was no longer a rare spice denied to the masses.
The chemistry behind the cinnamon flavor and aroma
The distinct flavor and aroma of cinnamon come from different organic compounds. Cinnamaldehyde and coumarin are the main organic compounds in the bark that produce this flavor and aroma. They are present in all varieties in varying proportions. Ceylon cinnamon contains less cinnamaldehyde and coumarin than Cassia, which is why it is less pungent and sweeter, while Cassia is more intense and bitter.
Types of cinnamon: Ceylon and Cassia
Ceylon cinnamon, or Cinnamomum verum, is difficult to grow outside the specific conditions of its native Sri Lanka. However, it is cultivated in Kerala, southwestern India, where the weather and overall conditions are strikingly similar. Like its Sri Lankan counterpart, cinnamon cultivated in Kerala is sought after for its subtlety, floral notes, and mild sweetness.
The more commonly available type, called Cassia cinnamon, is grown across Asia. It has three basic sub-varieties: Chinese, Indonesian, and Vietnamese.
Ceylon cinnamon is finer and of higher quality. This is why it is called ‘the true cinnamon’. Some people wrongly believe that Cassia cinnamon is not ‘real’, but another spice that resembles cinnamon. This is not accurate. Cassia is a type of cinnamon with a somewhat different flavor and texture.
Ceylon vs. Cassia—different flavors and textures
Ceylon cinnamon is a lighter shade of brown compared to Cassia. The texture is soft and papery. When ground, it becomes very fine and smooth. The aroma is lighter and sweeter than Cassia. It also has citrusy and floral notes. Overall, Ceylon cinnamon is more fragrant and gentler than Cassia. It is preferred for light desserts, toppings, beverages, and pancakes, etc.
Cassia cinnamon has a bold flavor with a slight bitterness. The intensity of the flavor makes it suitable for dishes that need a stronger cinnamon flavor and aroma. It is ideal for savory slow-cooked stews and meats. Its stronger, warmer flavor makes it suitable for creating spice blends such as garam masala (literally warm spices), Chinese five-spice powder, and pumpkin spice.
Cassia sticks are a darker color and hollow. Ceylon stick cinnamon is rolled into several thin layers. Cassia is coarse and harder. It is easier to grow and produce than Ceylon cinnamon. Its three main varieties, Chinese, Indonesian, and Vietnamese, have slight differences but generally have similar characteristics that set them apart from Ceylon.
Ground cinnamon vs. stick
Both Ceylon and Cassia cinnamon are available in stick or powder form. Stick cinnamon is not superior to ground or powder, nor is it better. There are some differences between the two, which is why they are used for different purposes.
Sticks release flavor slowly, making them ideal for slow cooking. Ground cinnamon is used in recipes for a kick of flavor. It is sprinkled on desserts like rice pudding and apple crisp, added to baked foods like cakes, cookies, and rolls, and used in spice blends. Sticks have a longer shelf life, while ground cinnamon loses flavor more quickly.
Cinnamon health benefits—from antiquity to modern research
The culinary, medicinal, and spiritual significance of cinnamon made it important to people in different cultures. In ancient Indian Ayurvedic medicine, it is valued for its ‘warming’ qualities. It is used to reduce inflammation, help with digestion, regulate blood sugar, and boost immunity. It is also a treatment for bacterial and fungal infections and is considered an anti-acne and anti-aging substance.
Modern research is just starting to explore the health benefits of cinnamon. However, it is established that it has antioxidant and anti-inflammatory properties. Studies also suggest that it can help regulate blood sugar levels and decrease the risk of heart disease.
Coumarin might be harmful in large doses; therefore, it is important not to ‘self-medicate’ with cinnamon.
Cinnamon rolls—just the tip of the iceberg
The popularity of cinnamon has only increased with time. Cinnamon rolls and cinnamon coffee are consumed all around the world. Mexican churros are made with the spice as an integral ingredient in the dough and sugar coating. Apple and pumpkin pies are incomplete without it.
On the one hand, there are endless new recipes that use cinnamon as a defining flavor, and on the other, it is present in ancient spice blends across many culinary cultures. The Chinese five spice includes star anise, cloves, fennel seeds, Sichuan peppercorns, and Chinese (Cassia) cinnamon. This spice blend is added to marinades for meats, to stir-fries, soups, and broths. The world-famous Indian spice blend, garam masala, has variations, but at its core, it is made with cardamom, cloves, and cinnamon.
Concluding words…
For centuries, myths surrounded cinnamon. Arabs kept a monopoly on the trade by shrouding its origin in mystery. Stories reached Europe that Cassia cinnamon grew in a lake guarded by a bat-like beast, and Ceylon cinnamon was brought to Arabia by giant birds. The birds built their nests with these sticks on high mountain peaks. Arabs made offerings of large animals such as dead cattle to the birds, but when the birds took the meat to their nests, the nests collapsed under its weight and fell for cinnamon gatherers to collect.
Today, when the time of myths is gone, the mystery surrounding spices endures. No wonder the ‘spice’ from Frank Herbert’s iconic Dune smells like cinnamon and the white puppy Sanrio character, Cinnamoroll, is loved around the globe!
Commonly asked questions about cinnamon
Is cinnamon tree bark?
Yes, it is made from tree bark. Ceylon cinnamon comes from the inner bark of the Cinnamomum verum tree, and Chinese cinnamon from the Cinnamomum Cassia tree.
What does cinnamon taste like?
The flavor of cinnamon mainly comes from the compounds cinnamaldehyde and coumarin. It is usually described as warm, spicy, woody, sweet, and floral. However, different types of the spice contain these compounds in varying quantities. This makes each type yield a different flavor and aroma.
Which is the best type of cinnamon?
Ceylon cinnamon is considered the superior type and is usually valued more than Cassia because of its refined, sweeter flavor and delicate texture.
What is cinnamon good for?
For centuries, cinnamon has traditionally been used in food, medicine, and sacred rituals in various cultures around the world. It makes many foods more flavorful and healthier. In traditional Chinese and Ayurvedic medicine, it is highly valued for its ‘warming’ qualities and antioxidant and anti-inflammatory properties.
Why is cinnamon used in Indian cooking?
Cinnamon is valued for its ‘warming’ effects based on traditional Ayurvedic medicine. The use of spices in Indian cooking is rooted in their medicinal properties, not only their contribution to flavor and texture.
What are the health benefits of cinnamon?
In traditional Indian healing, Ayurveda, cinnamon is used to decrease inflammation, aid digestion, regulate blood sugar, and boost immunity. It is used to make medicines that treat bacterial and fungal infections and is valued for its anti-acne and anti-aging effects.
Modern research establishes that it has antioxidant and anti-inflammatory properties. Studies also suggest that it can help regulate blood sugar levels and decrease the risk of heart disease.
Why is cinnamon expensive?
Ceylon cinnamon tends to be expensive because in Sri Lanka, the superior type is produced through traditional, labor-intensive processes, including the fine craft of peeling the inner bark of the Cinnamomum verum tree and rolling it into quills.
