Cinnamon
The History Behind Cinnamon
Origin of the Spice
Cinnamon, which is actually the dried bark of the laurel tree, has been used since antiquity. This powerful spice was used in Egypt, Rome, and China. Native to Sri Lanka, cinnamon can be produced from many species of laurel. The “real” cinnamon of old comes from the C. zeylanicum tree, but most modern cinnamon comes from the C. cassia tree.
Botanical Information
The part of cinnamon we use is actually the bark from a tree. It naturally rolls up once removed and dried.
Common Culinary Uses
Cinnamon is used to add flavor to both sweet and savory dishes. It also adds a great aroma to all dishes it is used in.
Sample Recipes
Cinnamon Bread is a favorite among many. It has swirls of cinnamon throughout and is very delicious, especially when served warm.
Fresh or Dried?
The cinnamon spice is used dry. It can be used in multiple forms, both in whole, and ground up.
Sweet or Savory?
Cinnamon is used in both sweet and savory dishes, but is most commonly associated with sweet desserts and dishes. However, it can also add flavor to savory dishes as well. Cinnamon rolls are a favorite use of cinnamon for many.
Health Benefits
- Powerful medicinal properties
- Loaded with antioxidants
- It has anti-inflammatory properties
- May cut risk of heart disease (it reduces levels of cholesterol
- Helps fight bacterial and fungal infections
Interesting Facts
“Cinnamon is one of the oldest spices known. It was mentioned in the Bible and was used in ancient Egypt not only as a beverage flavoring and medicine, but also as an embalming agent. It was so highly treasured that it was considered more precious than gold.”