Cinnamon has been a prized spice for thousands of years, and it hasn’t lost an ounce of its popularity in today’s kitchen. A year-round favorite used in sweet and savory dishes, desserts, and drinks, cinnamon flavors are fixtures in some of our favorite meals and memories. Learn more about the history of cinnamon, its origins, and the best types of cinnamon to elevate your cooking!
What Is Cinnamon?
Cinnamon is an aromatic spice known for its warm, sweet flavor. Cinnamon is harvested from the inner bark of tropical evergreen trees and transported worldwide for use in culinary, health and wellness, and fragrance applications.
The distinct flavor of cinnamon comes from cinnamaldehyde, the essential oil component of the dried bark. It also contains eugenol and linalool, which provide notes of clove and floral as complex undertones.
The History of Cinnamon
Cinnamon is one of the oldest spices in the world. It was cultivated as early as 2,800 BCE in China, primarily for medicinal applications. By 2,000 BCE, cinnamon was a valued import to Egypt, where it was used in mummification to mask odors and preserve remains. Cinnamon incense burned in Egyptian temples for thousands of years before being co-opted in Hebrew, Greek, Roman, and early Christian traditions.
Bringing Cinnamon to Europe
Over centuries, cinnamon remained a lucrative, coveted trade good. Exporters from the Far East kept its origins a secret from Mediterranean importers a secret by making up wild tales about how and where it grew or how it was processed. The Venetians dominated the cinnamon trade in Medieval Europe before Portuguese and other nations found the true source of Ceylon cinnamon in what is now called Sri Lanka.
Where Does Cinnamon Come From?
The several types of cinnamon today are sourced from Ceylon, China, Indonesia, and Vietnam. Cinnamon flavors vary slightly based on where the product was sourced, as well as how it was packaged and its age.
Ceylon cinnamon is widely considered “true cinnamon” for its softer, sweeter profile. Ceylonese cinnamon is often used to reduce inflammation and manage blood sugar levels. Because of its high coumarin content, cassia may pose a health risk and negatively impact the liver over time.
Ceylon cinnamon is the healthiest to eat, and it’s the type of cinnamon found in most health supplement products.
Cassia cinnamon from Vietnam is often called Saigon cinnamon, and other types are also named by their origins.
Cassia cinnamon has a stronger flavor and is much less expensive than Ceylonese cinnamon. Cassia cinnamon comes from China, Vietnam, and other Southeast Asian countries. Due to its high coumarin content, cassia may pose some health risks if consumed in large amounts.
Cassia cinnamon from Vietnam is often called Saigon cinnamon, with other types also noted by their origins.
Why There Are So Many Cinnamon Recipes
Cinnamon is one of the most widely-used spices in the world. Its sweet, woody notes offset acidic fruits, which is why it’s almost always added to pies, cobblers, and other fruit-based dishes. It’s also used in savory recipes, including chilis and curries, to soften the acid and add sweetness without sugar.
| Sweet Cinnamon Recipes | Savory Cinnamon Recipes |
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Where to Find Good, Quality Cinnamon
Look for organic cinnamon from co-op brands like Simply Organic, Burlap & Barrel, and Frontier Co-op at Oryana! Every cinnamon product we carry must meet our exceptionally high-quality standards, and you can always count on our staff to explain all your options and make informed recommendations. Find the best type of cinnamon for whatever you’re creating at Oryana Community Co-op. Subscribe to our newsletter for cinnamon recipes, community events, and so much more.
