Cinnamon originated in Ceylon. In antiquity, cinnamon was surrounded by many legends. The Egyptians, who used it for embalming, believed that it grew according to secret rites in a mysterious and distant land. To uncover this mystery, Queen Hatshepsut sent an expedition to the country of Punt, the “Land of God,” which is now Ethiopia, and opened the route of spices.
In Rome, there was a rush for luxury Indian products such as pepper, cinnamon, ginger, pearls, and ivory.
During the Renaissance, the Portuguese, English, and Dutch engaged in a war to monopolize these spices, which they spread all over the world.
Ceylon cinnamon, native to Sri Lanka, is the bark of the cinnamon tree, a tree in the Lauraceae family, coming from the same family as the avocado tree or the bay tree. Cinnamon, Cinnamomum zeylanicum, which requires very precise harvesting, comes from a tree that can reach between 10 to 15 meters high. New branches are cut and stripped of their fragrant outer bark, which is the spice we all have in our cupboards: cinnamon. Once the bark of the tree is dried, it becomes cinnamon sticks that can be used directly in cooking or ground to produce cinnamon powder. The cinnamon tree is mainly grown in Sri Lanka, but also in other tropical regions of the world.
Ingredients
Cinnamomum Zeylanicum.
Country of Origin
Sri Lanka
Storage Conditions
Store in a dry and cool place.
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