Cinnamon

Cinnamomum zeylanicum (Lauraceae)

Can be found in our Winter Spice Blend.

Used by the ancient Egyptians, Hieroglyphics have been discovered in a temple built in 1489BC catgaloging the historical journey by ships sent by Pharaoh queen Hapshepsut to Punt (now known as Somalia), to collect and return with, amongst other specimens, cinnamon, frankincense and myrrh trees. Cinnamon is well documented throughout the New Testament of the Bible, relating its extreme importance – in fact it was, at that time, more precious than gold. Roman Emperor Nero held a very expensive funeral for his wife, after he murdered her in a fit of rage – to show his remorse, he ordered that a whole year's worth of cinnamon be burned.

Documented evidence of the trade in cinnamon has been found dating back to the 13th century, in the writings of an Arab named Kazwini. In 1500 the Portuguese merchants made their fortunes, followed by the Dutch and the British East India Company.

European passengers on ships travelling to Ceylon (now Sri Lanka) were welcomed to the island by having cinnamon laid out on the decks of the boats, when the traders would announce, "Now you can smell it, soon you will see it". The premium crop of cinnamon grows at sea level on poor quality white sand, and so it was visible to the visitors as soon as they disembarked their vessels.

It has a romantic connotation in Austria, where lovers exchange posies containing cinnamon, said to reflect warmth and love. The translation of cinnamon in the Victorian flower language is, "my fortune is yours".

Native to Sri Lanka, it is also found in Burma and the coastal strip surrounding southern India, South America, the West Indies, Seychelles and Réunion, having been transported there from Sri Lanka by Pierre Poivre, an enterprising missionary (thought to be the real person behind nursery-rhyme character Peter Piper). Premium cinnamon, however, is still produced in Sri Lanka.

A relative of the Laurel family, Cinnamon is a bushy evergreen tree. To make harvesting easier, the bushes are cultivated to grow low, and like shelter and moderate rainfall. They do not enjoy extremes of temperature. The first harvest takes place in the rainy season, once the bushes are 3 years old. The wet weather makes the harvest more productive as the bark peels more easily from the bushes. Harvesting is done firstly by peeling the slim branches, then bruising the inner bark with a brass rod, which has a loosening effect. Then long incisions are made in the branches, and the bark lifts off and is set to dry. The quills of bark are formed by daily hand rolling whist they dry, until each roll is neat and compact. Any offcuts are used to fill longer quills.

With an exotic sweet and fragrant aroma, its flavour is sweet and warm.

Used worldwide in many types of cuisine, cinnamon is one of the most popular spices, and is used in many different dishes, ranging from meat, rice dishes, and alcoholic drinks (mulled wine and punch). It is also a great addition to syrups used for poaching fruit. Look on our recipe section for Poached Pears on a Crumble Base – they have been a firm favourite in our restaurants for many years. Ground cinnamon is often used in desserts, cakes, pastries and biscuits.

Why not try a Mexican tip – use a stick of Cinnamon to stir a piping hot mug of chocolate?

Medicinally, Cinnamon is used as a stimulant and an astringent and as an antidote for stomach upsets and diarrhoea, as well as being used as a sedative during labour!

Cinnamon Oil is extracted from the long, dark green aromatic leaves. This oil can be used as a substitute for Clove Oil. The Oil is also used in the production of perfume.

For best results, store cinnamon quills in an airtight jar, preferably in a dark cupboard. Although the quills will keep for quite some time, it is better to buy in small quantities, and use them quickly, than to have them stored for any length of time, as they will lose some of their flavour.