Cinnamon

Cinnamon is a sweet, fragrant spice that has been used for centuries in cooking and as an ingredient in many health remedies. While most people think of cinnamon as nothing more than a pantry staple, it is actually a highly complex product with a fascinating journey from its source to your dinner plate.

From Tree to Cassia Bark

The first step in the journey of cinnamon is to its source: the Cinnamon tree. This tree is native to Sri Lanka, India, and parts of Southeast Asia, and is part of the genus Cinnamomum. The tree is tall, up to 20 meters in height, with long glossy leaves. The bark and leaves of the Cinnamon tree contain several beneficial compounds, including the compound cinnamaldehyde, the source of Cinnamon’s flavor and aroma.

To process Cinnamon, tree bark is harvested twice a year, during late spring and early summer. First, the outer bark is removed using a knife to reveal the inner white bark beneath. This process is repeated until only the innermost bark is exposed. This inner bark, or Cassia bark, is then cut into thin strips which are layered and dried to remove moisture, a process which takes up to a week. Once dry, the bark strips are curled inward to form a quill-like shape, the recognizable form of Cinnamon you find in the supermarket.

Rise of Spice Trade

From India and Southeast Asia, Cinnamon began to spread around the Mediterranean, brought by merchants and traders who had begun to build trade networks with the Spice Islands. Cinnamon was highly sought after by the wealthy, as it was believed to have medicinal, cultural, and culinary value.

In the 15th and 16th centuries, Cinnamon was a valued commodity in Dutch and British colonies, as well as in parts of Arabia and North Africa. By the 18th and 19th centuries, trading routes connecting East to West had become well established, with ports like Amsterdam and Goa becoming hubs for international trade. During this period, Cinnamon production and export surged, with its demand reaching peak popularity.

Sri Lanka, the Birthplace of Cinnamon

Today, the majority of commercial Cinnamon is produced in a small nation next to India: Sri Lanka.

First discovered by Arab traders in the 5th century BC, Sri Lanka has since become world renowned for its production of Cinnamon, producing around 90 percent of the world’s supply. Cultivation of Cinnamon on the island began in earnest in the mid-1600s when Dutch rule was established. The Dutch implemented a monoculture system whereby Cinnamon was grown and processed on large plantations; this system is still in place today.

The unique environment and fertile soils of the island have enabled its Cinnamon industry to become globally renowned. The most sought after variety of Cinnamon, Cinnamomum zeylanicum, or “true Cinnamon,” is only found in Sri Lanka. Other varieties of Cinnamon, like Cassia and Saigon, can be found in other parts of the world but are of inferior quality.

From Bark to Powder

Once the Cinnamon is harvested and cut into strips, it is ready to begin the journey to your dinner plate. First, the strips are ground into a fine powder using specialized machinery; this process produces different Cinnamon grades ranging from ground Cinnamon to the more potent Cinnamon essential oils.

The powder is then packaged and sealed in airtight containers to preserve its flavor and aroma. From the processing plant, the Cinnamon is transported to distribution centers around the world where it is purchased by retailers or end customers.

The Final Step: The Dinner Plate

Finally, Cinnamon finds its way onto your dinner plate, giving food a touch of sweetness as well as its signature aroma. Cinnamon’s unique flavor and nutritional benefits make it a popular ingredient in many dishes around the world, from sweet desserts to savory curries.

Health Benefits of Cinnamon

The journey of Cinnamon is not only interesting, but it is also beneficial to our health. The compound cinnamaldehyde gives Cinnamon its characteristic flavor and aroma, but it also carries several health benefits. For example, research has shown that cinnamaldehyde may help reduce inflammation, improve brain health, and lower blood sugar levels.

Cinnamon is also a rich source of antioxidants, which protect our cells from damage caused by free radicals. Antioxidants can help improve heart health, reduce the risk of cancer, and slow the aging process.

Final Thoughts

From its origins in Sri Lanka to its arrival on your dinner plate, the journey of Cinnamon is both fascinating and beneficial. From its harvesting and cutting to its processing and transport, Cinnamon is produced with a commitment to quality, craftsmanship, and respect for sustainability. Next time you reach for the Cinnamon, remember all the steps it took to get there.