Cinnamon
Introduction
Cinnamon is a highly aromatic and flavorful spice derived from the inner bark of several tree species from the genus Cinnamomum. Used in both sweet and savory foods, cinnamon has a long history in traditional medicine and is one of the oldest known spices.
History
Cinnamon has been known from remote antiquity, and it was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a god. Its source was kept mysterious in the Mediterranean world for centuries by those in the spice trade to protect their monopoly as suppliers.
Cultivation and Production
Cinnamon is cultivated by growing the tree for two years, then cutting the stems at ground level. The following year, about a dozen new shoots form from the roots, replacing those that were cut. The stems must be processed immediately after harvesting while the inner bark is still wet. The cut stems are processed by scraping off the outer bark, then beating the branch evenly with a hammer to loosen the inner bark, which is then pried off in long rolls.
Types of Cinnamon
There are several different types of cinnamon, each with its own characteristics. The two most popular types are Ceylon cinnamon (Cinnamomum verum) and Cassia cinnamon (Cinnamomum cassia). Ceylon cinnamon, also known as "true cinnamon," is more expensive and has a sweeter, more delicate flavor. Cassia cinnamon, the less expensive variety, is the most common type found in supermarkets.
Culinary Uses
Cinnamon is used in a variety of foods and beverages, from sweet dishes like cinnamon rolls and apple pie, to savory dishes such as Moroccan chicken and Middle Eastern rice pilaf. It is also a common ingredient in chai tea and hot apple cider.
Health Benefits and Risks
Cinnamon has been used in traditional medicine for centuries, and recent scientific studies have supported some of these uses. It has been shown to have anti-inflammatory, antioxidant, and antimicrobial effects. However, it's important to note that consuming large amounts of cinnamon can lead to a variety of health problems, including liver damage due to the compound coumarin, which is present in relatively high concentrations in Cassia cinnamon.