Cinnamon is the world’s most popular spice harvested from an inner bark of a tropical plant known as the Laurel tree. It is peeled, dried, and commonly used as a grounded powder or rolled into quills.
Pale tan cinnamon barks bring a mildly sweet flavour, savoury, and fragrance aroma from confectionaries to curries and to beverages. It is mainly popular and used in bakery goods such as desserts and sweet treats. It is a wonderful compliment to drinks such as coffee, hot cocoa, and cider.
Cinnamon barks and leaves are used to make essential oils. Cinnamon is not only is flavoursome but also an ayurvedic ingredient in native medicines as it has strong antioxidant and antibacterial properties.
In the past, Cinnamon was more valuable than gold and ivory. It was considered as the first trade spiced, and it had a value and was used as currency to do trading. In ancient years, Cinnamon was used for religious practises and rites in different European countries.
Rafts were used as means of transport through the “Cinnamon route”, which transported Cinnamon from Indonesia to East Africa, which was then distributed to North and Roman markets by local traders.
Nowadays, various species are cultivated as cinnamon spices in the world. Ceylon Cinnamon is produced in Sri Lanka, and Cassia Cinnamon is mainly made in China, Vietnam, and Indonesia.