Curled, paper-thin slices of dried bark rolled into sticks or quills. In ancient times, cinnamon was a fabulous spice, rare and expensive, and treasured by King Solomon to whom it was given by the Queen of Sheba. It was one of the spices with which Moses anointed the Ark of the Covenant, and in Roman times Pliny deplored its wanton use by Nero, who burnt a whole year’s supply at the funeral of his wife, Poppaea- thereby depleting precious treasury reserves. Although still an expensive spice in medieval Europe, it was a staple flavoring, along with ginger, in the one-pot meat and fruit dishes common at that time.

Countries of origin:
Cinnamon is native to Sri Lanka and now grown in hot, wet tropical regions of India, Brazil, East and West Indies and Indian Ocean islands.

Types of cinnamon:
True cinnamon is sweeter and milder than its cousin cassia, also known as Chinese cinnamon, which has a less refined and slightly bitter taste. Available in Sticks or ground.

Identification:
Cinnamon is the dried, pale-brown inner bark of a cultivated laurel-like tree which grows up to 10ft; the bark is dried in thin cylindrical quills or strips, scrolled together. Tropical evergreen trees of the laurel family with long, shiny leaves, cinnamon having small white flowers and purple-black berries.

< Back to Map