• Cinnamon has always occupied an important place in consumer preferences. With its unmistakable aroma, it is an ideal spice in any season, used both in culinary recipes and in cosmetic preparations.
Cinnamon is among the most used spices around the world. It is, at the same time, one of the oldest known spices. It has been used since Ancient Egypt for ritual, therapeutic and culinary purposes, the value of cinnamon being so high at the time, that it was considered more precious than gold.
The first documentary attestation of the aromatic spice can be found in one of the first treatises on botanical medicine, dated around 2700 BC, discovered in China. Since then it has not lost its popularity, becoming the most known and used spice in the Middle Ages. It was used to flavor most sauces, being added to both sweet and savory recipes. At the same time, it was put in wines to give them flavor. The antimicrobial properties of cinnamon powder were well known, being recommended for the removal of infections and even as a treatment during great epidemics.
Surprising stories
Throughout history, due to its popularity and health benefits, cinnamon has been one of the most traded goods between the Near East and Europe. The introduction of cinnamon to Europe was made by Arab traders. In order to maintain a monopoly on trading the coveted spice, these Arab traders will tell fantastic stories about the origin of cinnamon. Through the mystery that surrounds its acquisition, merchants ensure that they do not lose an impressive market share.
We find such a story documented in the writings of the Greek historian Herodotus, who claimed that in Arabia giant birds, called cinnamologus or cinnamon birds, carried in flight cinnamon sticks, collected from unknown places, to build their nests in places inaccessible to humans. To obtain the rare spice, people tricked the birds by leaving large pieces of meat near their nests. The birds carried the meat to their nests, overloading them. Thus they destroyed the nest which lost its precious content of cinnamon sticks, which were then collected by those who wished.
This story was later treated with skepticism by Pliny the Elder in "Natural history", rightly claiming that the giant bird described by Herodotus was merely an invention, as a way to trick people into paying more for cinnamon.
In the 1518th century, European explorers set out in search of cinnamon to meet the ever-growing demand. Portuguese traders discovered in 1796 one of the sources of the spice in Ceylon (present-day Sri Lanka). Thus began the struggle for market monopoly, won by the Dutch and held by them until XNUMX, when control of the Ceylon supply chain passed to British forces.
The "democratisation" of cinnamon
By the 1800s, cinnamon was losing its status as a rare spice reserved only for the wealthy. Producers from the Indian Ocean region, the West Indies, Brazil and Guyana flood the market with lower quality cinnamon. This removed the monopoly, "democratizing" cinnamon and making it accessible to all.
Currently, several types of cinnamon are known, and the trees from which they are obtained grow mainly in tropical regions. One of the main varieties of cinnamon is Ceylon, which comes from Sri Lanka, Madagascar or Brazil. The second main type is Cassia cinnamon, with a more intense flavor and at a much lower price than other varieties. It comes from countries like China, Vietnam or Indonesia.
Whether in stick or powder form, cinnamon takes pride of place in many peoples' kitchens. Its unmistakable sweet aroma has been valued for thousands of years and for its medicinal properties. It is rich in phosphorus, magnesium, iron and calcium, improves digestion, detoxifies the liver, lowers blood cholesterol and has antifungal and antibacterial properties.
In the Middle East, cinnamon is used to season chicken or lamb dishes, but also to give flavor and aroma to cream soups, vegetables, drinks and desserts. In Mexico, it enriches the taste of chocolate. In the United States, we'll find cinnamon in baked goods, cereals, and fruit salads, and in Turkey, in rice pudding. In Romania, the aroma of cinnamon envelops us in dishes such as rice with milk and cinnamon, apple pie or mulled wine.
Article written by Gabriela Dan, Editor of Arta Albă
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