Understanding How Cinnamon Works

Wherever you were raised, it's likely that you've tasted cinnamon in various forms. Whether sprinkled on hot chocolate or milk, added to stewed fruits, stirred into mulled wine, or topping a warm apple pie, cinnamon has long been a staple. In some traditions, cinnamon is even used to marinate meats or incorporated into yogurt preparation. Despite being a simple spice, cinnamon has a rich and varied history, with numerous applications both in and out of the kitchen.

Though most people are familiar with cinnamon in stick form, it is also available as powder, oil, and liquid flavoring. Recently, powdered cinnamon gained attention through the 'cinnamon challenge,' where participants try to swallow a full tablespoon of cinnamon in under 60 seconds. Due to its strong scent and flavor, along with the fact that it dries out the mouth, most people fail the challenge [source: ABC].

Cinnamon is perhaps the most widely used spice in baking. It is sourced from a small evergreen tree in the Lauraceae family, and both its flowers and fruit have a unique fragrance [sources: Indian Institute of Spices, Britannica: Cinnamon]. The spice itself is harvested from the inner bark of the tree.

There are two main types of commercial cinnamon. Ceylon cinnamon, often referred to as true cinnamon, originates from South Asia. It is rare and expensive compared to the second variety, cassia tree cinnamon. This more common cinnamon variety, typically found in U.S. grocery stores, is cheaper but has a more potent aroma and taste than Ceylon cinnamon.

Beyond the two main types of commercially cultivated cinnamon, there are over one hundred wild cinnamon tree species around the world. Continue reading to discover where and how cinnamon is grown and distributed.

Cinnamon Harvesting and Production

Sri Lanka is the primary producer of Ceylon cinnamon, though it is also cultivated in Brazil, the Caribbean, and India. Cassia cinnamon, on the other hand, is mainly sourced from Indonesia, although it is also grown in Vietnam, China, and Burma [sources: Britannica: Cinnamon, Britannica: Cassia].

At around two years of age, cinnamon trees are coppiced—cut down to stump size and covered with soil. This process encourages the plant to grow like a bush, with new shoots sprouting from the sides by the following year. These shoots are harvested to make cinnamon. The bark is stripped off the shoots and left to dry in the sun, causing it to naturally curl into quills (sticks) [source: Indian Institute of Spices Research].

Once the quills have dried, they are cut into sticks and sorted into different grades based on specific characteristics. The Sri Lankan grading system classifies the quills into four sizes: Alba (less than 0.2 inches or 6 millimeters), Continental (approximately 0.6 inches or 16 millimeters), Mexican (about 0.8 inches or 19 millimeters), and Hamburg (roughly 1.3 inches or 32 millimeters) [source: Practicalaction].

Ceylon cinnamon is typically sold in quill form and is known for its sweet aroma and light brown color. Its thin texture makes it easy to crumble, so it's simple to grind using a coffee grinder. Cassia cinnamon, on the other hand, comes in various forms, with ground cinnamon being the most common, though it is usually too hard to grind at home.

Besides its culinary uses, cinnamon is also found in products like cinnamon-flavored supplements and cinnamon-scented bath goods. For more insights on the diverse uses of cinnamon, keep reading.

Cooking with Cinnamon

The most distinctive feature of cinnamon is its strong flavor and aroma, which come from the compound cinnamaldehyde, making up around 60% of the oil in cinnamon bark. Cinnamaldehyde is the key ingredient in cinnamon essential oil, which is extracted by distilling the cinnamon tree bark [source: University of Bristol].

Cinnamon has been used in cooking for thousands of years. In the East, it was traditionally added to meat and curry dishes. In the West, it's commonly found in sweet treats like cinnamon rolls and apple pies or added to hot drinks such as tea, cocoa, and cider. Some even use a cinnamon stick to stir hot drinks like hot chocolate or tea, letting the stick dissolve slowly in the drink. Ceylon cinnamon is often preferred for this, as it is sweeter and milder than cassia cinnamon.

To maintain cinnamon's flavor and freshness, store it in an airtight container, preferably glass, to avoid altering the spice's taste. Cinnamon sticks will last for about a year in this storage method, but ground cinnamon tends to lose its potency more quickly.

Research indicates that cinnamon's essential oil can serve as a potent and eco-friendly pesticide, known to kill mosquito larvae [source: Gorss]. It may also repel adult mosquitoes, but it should be diluted before applying directly to the skin, as undiluted cinnamon oil can cause irritation or allergic reactions.

Cinnamon has both positive and negative effects on the body. While some may not be aware of its benefits, this spice has the potential to improve overall health. Continue reading to discover more about how cinnamon can contribute to well-being.

Health Benefits of Cinnamon

Cinnamon contains a variety of compounds beyond cinnamaldehyde. Among them, Beta-Caryophyllene provides its signature spiciness, while linalool offers a spicy yet floral aroma. Other substances like eugenol, anethole, and cinnamyl acetate also contribute to its distinctive fragrance and taste. Some of these compounds are rare, found in only a handful of other plants, such as clove, hemp, and nutmeg.

Cinnamon is thought to be packed with antioxidants, which combat free radicals that could harm cells, potentially leading to diseases such as heart conditions, cancer, and premature aging [source: MedlinePlus]. Proponents also suggest that cinnamon possesses antimicrobial, antiseptic, antifungal, antibiotic, stimulant, and astringent qualities [source: Cosmetics and Toiletries]. These properties might make it useful for treating certain infections, and some even believe it can enhance cognitive function [source: Food Navigator].

However, cinnamon also contains a substance called coumarin, which can be harmful to the kidneys and liver when consumed in large quantities. The German Federal Institute for Risk Assessment has cautioned that consuming more than 0.1 milligram of coumarin per kilogram of body weight daily could pose risks. Excessive cinnamon intake can also lead to symptoms like nausea, vomiting, facial redness, lip swelling, and irritation in the lungs and chest when inhaled. Additionally, coumarin may have blood-thinning effects, so individuals on blood thinners should use cinnamon cautiously [source: Davidson].

Discover how cinnamon was utilized by various cultures throughout history, and how it played an important role in their practices and traditions.

History and Culture of Cinnamon

While it's unclear exactly when cinnamon was first discovered, historical records show its early use. The Bible references cinnamon multiple times, including its use in anointing oil by Moses. Ancient Egyptians are believed to have used the spice for various purposes, including embalming, which may seem surprising considering its modern association with the kitchen. In Europe, cinnamon was utilized both for flavoring food and for religious rituals [sources: Indian Institute of Spices, Britannica: Cinnamon]. One notable story involves Emperor Nero, who added large quantities of cinnamon to his wife Poppaea Sabina's funeral pyre in 65 AD, to mask the odor of her body as it burned [sources: Klein, Osborne]. This was a common practice during Roman funerals.

In the Middle Ages, Europeans began to see cinnamon as a symbol of wealth, as only the affluent could afford such an exotic spice from the East. However, many believe that beyond its status symbol, the spice had a practical use: Wealthy Europeans used it to mask the smell of cured meat, which often spoiled during the winter months [source: Osborne]. Despite its practical use, some believed cinnamon had healing properties and turned to it for ailments like indigestion.

Along with other spices like clove and nutmeg, cinnamon played a significant role in Europe's expansion into Asia. By the 17th century, it had become the most valuable spice in the Dutch East India Company trade [source: Britannica: Cinnamon]. While it may not be as prominent in the global economy today, cinnamon remains a beloved and essential ingredient in modern kitchens worldwide.