Cinnamon
The genus Cinnamomum contains the trees that produce cinnamon, a spice derived from their inner bark. Only a few species within this family are grown commercially for human consumption. Cinnamomum verum originates from Sri Lanka and is known as true cinnamon or Ceylon cinnamon. Most international trade relies on four other species classified as cassia. These include Indonesian cinnamon, Chinese cinnamon, Vietnamese cinnamon, and Malabar cinnamon. Each variety possesses distinct physical characteristics and flavor profiles. The bark of Cinnamomum verum forms thin layers that curl into delicate rolls called quills. Cassia varieties often produce thicker, harder sticks that resist grinding.
Cinnamon reached Egypt by 2000 BC, yet its source remained hidden for centuries. Ancient writers like Herodotus claimed winged serpents guarded the trees in Arabia. Pliny the Elder described rafts without rudders carrying the spice around the Arabian Peninsula. Traders invented stories about giant birds collecting sticks to justify high prices. A Roman pound of cassia cost up to 1,500 denarii, equaling fifty months of labor. Emperor Nero burned an entire year's supply at his wife Poppaea Sabina's funeral in AD 65. By 1310, Manuel Philes still repeated tales of cinnamon birds for Byzantine emperors. European explorers believed the spice grew at the edge of the world near Ethiopia.
Dutch traders established a post in Sri Lanka in 1638 and seized control by 1640. They expelled Portuguese forces completely by 1658 to monopolize production. A Dutch captain noted the island smelled of cinnamon eight leagues out to sea. The British East India Company founded the Anjarakkandy Cinnamon Estate in Kerala in 1767. Lord Brown oversaw this operation which became Asia's largest estate. Britain took over Ceylon from the Dutch in 1796. These colonial powers shifted from harvesting wild trees to cultivating their own plantations. The disruption of Venetian trade routes forced Europeans to seek direct access to Asian sources.
Harvested stems must be processed immediately while the inner bark remains wet. Workers scrape off outer layers then beat branches with hammers to loosen the inner bark. Only one quarter of the inner bark is used; the rest becomes waste. The remaining strips curl into rolls called quills as they dry within four to six hours. Drying occurs in well-ventilated spaces that are relatively warm. European Union regulations approved sulfur dioxide treatment up to 10 parts per million for Sri Lankan bark in 2011. Grading systems divide quills into Alba, Continental, Mexican, and Hamburg categories based on diameter. Pieces shorter than 4 millimeters become quillings or chips.
World production reached 238,403 tonnes in 2023 according to global statistics. China led output with 39 percent of the total volume. Four countries accounted for 98 percent of all cinnamon produced that year. Vietnam, Indonesia, and Sri Lanka followed behind China in export numbers. True Ceylon cinnamon contains trace amounts of coumarin compared to cassia varieties. Cassia can contain over 1 milligram of coumarin per gram of spice. Some market samples showed levels as high as 3462 mg/kg due to contamination. ConsumerLab.com found supplements labeled as Ceylon cinnamon contained excessive coumarin in 2020.
Cinnamon appears in sweet dishes like biscuits, bagels, and hot chocolate worldwide. It flavors savory chicken and lamb preparations across many regions. Portuguese and Turkish cuisines use it for both dessert and main courses. Persian cuisine relies heavily on powder to enhance thick soups and sweets. Jewish communities incorporate cinnamon into vegetable stews and honey cakes. Malay cooking treats it as one of four sibling spices alongside star anise. The spice also features in Christmas drinks such as mulled wine and eggnog. Chocolate production in Mexico utilizes cinnamon bark extensively.
A 2023 meta-analysis suggested modest decreases in fasting plasma glucose levels from supplementation. However, the Cochrane review concluded there is insufficient evidence to support diabetes treatment claims. Gastrointestinal disorders and allergic reactions remain the most frequently reported side effects. Coumarin causes liver damage in high concentrations and affects metabolic processes. European guidelines limit coumarin content to 50 mg per kg of dough in seasonal foods. Lead adulteration triggered a voluntary recall by the FDA in March 2024. Six brands of apple sauce contained extreme lead contamination linked to Ecuadorian suppliers.
Continue Browsing
Common questions
What is Cinnamomum verum and where does it originate?
Cinnamomum verum originates from Sri Lanka and is known as true cinnamon or Ceylon cinnamon. This species produces thin layers of bark that curl into delicate rolls called quills.
When did Emperor Nero burn an entire year's supply of cinnamon at a funeral?
Emperor Nero burned an entire year's supply of cinnamon at his wife Poppaea Sabina's funeral in AD 65. This event occurred during the Roman Empire when cassia cost up to 1,500 denarii per pound.
Which countries produced 98 percent of all cinnamon in 2023?
Four countries accounted for 98 percent of all cinnamon produced in 2023 with China leading output at 39 percent. Vietnam, Indonesia, and Sri Lanka followed behind China in export numbers.
How much coumarin can Cassia varieties contain compared to Ceylon cinnamon?
Cassia can contain over 1 milligram of coumarin per gram of spice while True Ceylon cinnamon contains trace amounts. Some market samples showed levels as high as 3462 mg/kg due to contamination.
What happened to apple sauce brands regarding lead contamination in March 2024?
Lead adulteration triggered a voluntary recall by the FDA in March 2024 involving six brands of apple sauce. These products contained extreme lead contamination linked to Ecuadorian suppliers.