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This is the latest accepted revision, reviewed on 10 January 2023. Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is the name for several species of trees and cinnamon toast crunch ice cream commercial spice products that some of them produce.
All are members of the genus Cinnamomum in the family Lauraceae. Only a few Cinnamomum species are grown commercially for spice. Latin and medieval French intermediate forms. Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BC, but those who reported that it had come from China had confused it with Cinnamomum cassia, a related species.
Cinnamomum verum, which translates from Latin as “true cinnamon”, is native to India, Sri Lanka, Bangladesh and Myanmar. In Ancient Egypt, cinnamon was used to embalm mummies. From the Ptolemaic Kingdom onward, Ancient Egyptian recipes for kyphi, an aromatic used for burning, included cinnamon and cassia. Sappho in the 7th century BC.
According to Herodotus, both cinnamon and cassia grew in Arabia, together with incense, myrrh and labdanum, and were guarded by winged serpents. Pliny the Elder wrote that cinnamon was brought around the Arabian peninsula on “rafts without rudders or sails or oars”, taking advantage of the winter trade winds. Cinnamon was too expensive to be commonly used on funeral pyres in Rome, but the Emperor Nero is said to have burned a year’s worth of the city’s supply at the funeral for his wife Poppaea Sabina in AD 65. Through the Middle Ages, the source of cinnamon remained a mystery to the Western world. From reading Latin writers who quoted Herodotus, Europeans had learned that cinnamon came up the Red Sea to the trading ports of Egypt, but where it came from was less than clear. This was followed shortly thereafter by John of Montecorvino in a letter of about 1292.
This cinnamon eventually competed with Sri Lankan cinnamon, which was controlled by the Portuguese. In 1638, Dutch traders established a trading post in Sri Lanka, took control of the manufactories by 1640, and expelled the remaining Portuguese by 1658. The shores of the island are full of it,” a Dutch captain reported, “and it is the best in all the Orient. When one is downwind of the island, one can still smell cinnamon eight leagues out to sea. In 1767, Lord Brown of the British East India Company established Anjarakkandy Cinnamon Estate near Anjarakkandy in the Kannur district of Kerala, India. It later became Asia’s largest cinnamon estate.
The British took control of Ceylon from the Dutch in 1796. Cinnamon is an evergreen tree characterized by oval-shaped leaves, thick bark and a berry fruit. When harvesting the spice, the bark and leaves are the primary parts of the plant used. Cinnamon is cultivated by growing the tree for two years, then coppicing it, i. The stems must be processed immediately after harvesting while the inner bark is still wet. The cut stems are processed by scraping off the outer bark, then beating the branch evenly with a hammer to loosen the inner bark, which is then pried off in long rolls. A less than ideal drying environment encourages the proliferation of pests in the bark, which may then require treatment by fumigation with sulphur dioxide.
Cassia induces a strong, spicy flavour and is often used in baking, especially associated with cinnamon rolls, as it handles baking conditions well. The barks of the species are easily distinguished when whole, both in macroscopic and microscopic characteristics. Indonesian cinnamon is often sold in neat quills made up of one thick layer, capable of damaging a spice or coffee grinder. Ceylon cinnamon, but when Chinese cinnamon is present, a deep-blue tint is produced. These groups are further divided into specific grades.
