Facts about cinnamon

Cinnamon trees are trees from Southeast Asia. The most frequently used spices are Ceylon cinnamon (the most perfect species used as a spice) and cinnamon.

Less popular cinnamon species are most often used in regional cuisines, while the more valuable ones are intended for export.

It was imported to ancient Egypt over 4000 years ago, including from China. It was an exceptionally valued spice, so it was often part of gifts given to rulers and deities. There are records documenting the offering of cinnamon in the temple of Apollo in Miletus.

Thanks to this, for centuries, companies of spice traders maintained a monopoly on the sale of this luxury good. Even in the Middle Ages, the origin of cinnamon remained a mystery to Europeans.

The cinnamon tree comes from China.

It was also used to produce kyphi, i.e. incense used during religious ceremonies and for medical purposes.

It has oval leaves, thick bark, and berry-like fruit. They are grown on the principle of suckering forest and their shoots are cut down every two or three years. Next year, new shoots will grow in the place where it was cut.

The stems must be moist inside, then the outer bark is stripped off and then the stem is struck evenly to loosen the more tightly attached inner bark.

The collected bark is left to dry, during which it takes on the shape characteristic of a cinnamon stick.

It also contains small amounts of magnesium, zinc, and vitamins E and B6.

One of them is eugenol, also present in cloves, which has disinfectant and anesthetic properties. However, in excess, it is harmful and may irritate the skin and mucous membranes.

Other large producers include Vietnam (17%) and Sri Lanka (8%).

Since ancient times, it has been added to all kinds of soups, drinks, and sweets. Persian tea or biryani is particularly famous for the addition of cinnamon - a traditional dish made of minced meat, fat, onion, cinnamon, saffron, walnuts, and mint, which is served with baked lungs.