“Anyone who gives you a cinnamon roll fresh out of the oven is a friend for life” — Daniel Handler
The pungent aroma of cinnamon is unmistakable. Usually evoking dreams; with apple pie, doughnuts, candies and Christmas cake being beautiful reminders of our youth. Wars were fought over the spice as it was a highly prized spice and therefore used as a currency.
Native to Sri Lanka; cinnamon dates back in Chinese writings to 2800 B.C. Still known as kwai in the Cantonese language today. Its botanical name derives from the Hebraic and Arabic term amomon, meaning ‘fragrant spice plant.” From their word for cannon, Italians called it canella, meaning “little tube,” which aptly describes cinnamon sticks.
Cinnamon’s odour profile is sweet and bitter, hot and sensuous; often boasting its aphrodisiacal prowess. Also used as a highly prized spice in the Old Testament. Perfumers would blend spices to create anointing oil
Ancient Egyptians used cinnamon in their embalming process. Also valued for its preservative qualities for meat. This is due to the phenols which inhibit the bacteria responsible for spoilage, with the added bonus being the strong cinnamon aroma masked the stench of aged meats.
Medieval physicians used cinnamon in medicines to treat what we would today regard as the common cold. Nero the Roman Emperor murdered his wife and ordered a year’s supply of sacrificial cinnamon to be burnt as a sign of remorse.
Today the medicinal value of cinnamon is astounding. Continued studies show that cinnamon contains anti-microbial and anti-clotting properties, inhibit the development of Alzheimer’s disease, stabilize blood sugar and improve diabetes.