December 21, 2020

Cinnamon – Holiday spice or allrounder?

Hardly any other spice is as distinctive of the holiday season as cinnamon. The aromatic, sweet scent reminds us of cozy times in the candlelight of the Christmas tree with a good cup of tea and delicious cookies. But besides being the perfect spice for holiday cooking or baking, cinnamon has a lot more to offer. It is also attributed several health benefits, such as being disinfectant or antispasmodic.

Ancient nations already knew about the health-promoting effects of cinnamon as it was said to be used in China as early as 3000 BC. It was highly priced and often used as a gift for monarchs and even gods. When it arrived in the Mediterranean world, its source was kept secret for centuries by middlemen who managed the spice trade, to protect their monopoly. They reported of fabulous cinnamon birds that built their nests from the brown bark of the cinnamon tree, which they would vehemently defend against human intervention.

Nowadays, cinnamon is cultivated extensively in Sri Lanka, the coastal regions of India, China, Indonesia and Vietnam. Cinnamon is the common name for the perennial plant Cinnamomum sp., a member of the Lauraceae family. The spice cinnamon is obtained from the inner bark of several trees from this genus. Cinnamomum verum (also known as Kaneel or Ceylon cinnamon) is considered to be “true cinnamon” and derived from a small evergreen tree native to tropical southern India and Sri Lanka (formerly: Ceylon). Most cinnamon is derived from related species, which are also referred to as Cassia. The trees grow for two years before getting pruned. The following year, about a dozen shoots will form from the roots. These branches are processed by scraping off the outer bark, before the inner bark can be loosened and pried out in long rolls. The bark then dries completely within four to six hours, leaving curled cinnamon rolls.

Today, cinnamon is mostly used for cooking, baking or even spice up drinks, but it also used as botanical remedy. It is said to help stimulate the blood circulation, to be calming and mood boosting. Cinnamon is also traditionally used for stomach complaints such as heartburn, flatulence and diarrhea. In addition, due to its anti-inflammatory effects, it is used for rheumatism, back pain, colds or hoarseness.

But not only because of its health benefits is cinnamon a must in every spice collection and diverse in application. From tea to chocolate to seasonal inspired drinks, cinnamon can be added to a seemingly endless list of food and beverages. With its variety of possible applications for your specific product (e.g. SuperFine®, Extracts or Strong Infusions), cinnamon is the perfect spice not only at Christmas time but all year round!

We wish you Happy Holidays!

Cinnamon – Holiday spice or allrounder?

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