Cinnamon is one of the most popular spices used around the world. Its sweet, warm flavor adds depth and complexity to both sweet and savory dishes. Cinnamon comes from the inner bark of trees from the Cinnamomum genus and is native to South and Southeast Asia.
Origins and History of Cinnamon
The use of cinnamon dates back thousands of years, with the first recorded mentions found in Ancient Egyptian texts from around 2000 BC. In addition to being used for cooking and food preservation, ancient cultures like the Egyptians also used cinnamon for embalming and traditional medicine.
Cinnamon gets its name from the Hebrew word qinnamon or the Phoenician word kinnemon meaning “spice.” The Ancient Greeks called it kasia after the Cassia genus of cinnamon trees. The Romans in turn applied the name cinnamomum to the spice which translates to “tube” or “pipe” referring to cinnamon sticks.
Along the Spice Routes, cinnamon was one of the most prized spices that was heavily traded. Control of the cinnamon trade was often a source of power and conflict, with traders going to great lengths to protect their monopoly on the valuable spice. Most of the cinnamon entering Europe during Ancient Roman times came from Arabia and Egypt.
Cinnamon’s Origins in Sri Lanka
While cinnamon trees are native across parts of southern Asia, the earliest cultivation and harvesting of cinnamon traces back specifically to Sri Lanka. As early as 2000 BC, Cinnamomum verum or “true cinnamon” trees were grown in Sri Lanka’s coastal forests.
Sri Lanka, formerly known as Ceylon, was the leading global producer and exporter of cinnamon for centuries. The island nation had near complete control of the world’s cinnamon market up until the early 19th century when cinnamon trees were smuggled out and successfully cultivated by other nations.
Cinnamon Species and Varieties
There are over 250 species of cinnamon trees across Asia. Four main types of cinnamon dominate the spice market:
- Ceylon cinnamon (Cinnamomum verum) – Also called true cinnamon. Grown in Sri Lanka.
- Cassia cinnamon (Cinnamomum burmannii) – Grown in southern China and Southeast Asia.
- Saigon cinnamon (Cinnamomum loureiroi) – Native to Vietnam.
- Korintje cinnamon (Cinnamomum burmannii) – Hybrid from Padang, Indonesia.
Of these four types, Ceylon cinnamon is considered to be superior in quality and flavor. It contains relatively lower amounts of coumarin, a naturally occurring compound that can potentially cause liver damage in high doses. Ceylon cinnamon is tan brown in color and has a sweeter, more citrusy flavor compared to other cinnamon varieties which tend to be spicier.
Cultivation and Production
Cinnamon is cultivated from tropical evergreen cinnamon trees. The trees can grow up to 50 feet tall and thrive in hot, humid climates with rich soil. Cinnamon trees require ample rainfall or irrigation with the potential to be damaged by long periods of drought.
Cinnamon is harvested from the inner bark of cinnamon branches and shoots. Branches or shoots are cut 2-3 years after planting to allow adequate growth. The outer rough bark is first removed then the inner bark is extracted in long strips and dried into quills or ground into powder.
Cinnamon has the best flavor when harvested during the wet season. Optimal harvesting times vary by region and climate. In Sri Lanka harvest occurs between May and February. Indonesian cinnamon peaks between July and October. Dry season harvests typically produce inferior quality cinnamon.
Here is a table summarizing key details on common cinnamon varieties:
| Type | Scientific Name | Region | Flavor Notes |
|---|---|---|---|
| Ceylon Cinnamon | Cinnamomum verum | Sri Lanka | Sweet, delicate, complex |
| Cassia Cinnamon | Cinnamomum burmannii | Southern China, Vietnam | Pungent, hotter, one-dimensional |
| Saigon Cinnamon | Cinnamomum loureiroi | Vietnam | Sweet, hot, citrusy |
| Korintje Cinnamon | Cinnamomum burmannii | Indonesia | Mild, earthy, subtle |
Top Cinnamon Producing Countries
Here are the world’s top cinnamon producing countries as of 2022:
- Indonesia – 135,000 metric tons annually
- China – 104,000 metric tons annually
- Vietnam – 97,000 metric tons annually
- Sri Lanka – 16,000 metric tons annually
- Madagascar – 10,000 metric tons annually
While Sri Lanka controlled the majority of cinnamon production for centuries, in recent times other countries have ramped up cultivation. Particularly Indonesia, China and Vietnam have heavily invested in cinnamon production. With lower labor costs they have been able to produce cinnamon more cheaply than Sri Lanka.
However, Sri Lanka still produces some of the highest quality cinnamon sought out by top chefs. Connoisseurs appreciate the complexity of flavors imparted by premium Ceylon cinnamon.
Global Cinnamon Trade and Consumption
Cinnamon ranks as one of the most valuable and widely traded spices in the world behind pepper, vanilla, and cloves. The global spice trade reached an estimated value of $7 billion in 2021. Cinnamon represents about 6% of the total spice market.
Top importers of cinnamon include:
- United States
- Mexico
- Colombia
- Vietnam
- Malaysia
The United States is the world’s largest importer of cinnamon. Americans consume an average of 209 grams of cinnamon per capita each year primarily used for baking, breakfast foods, and flavoring coffee.
Mexico, Colombia and Peru are major cinnamon importers because they use large amounts of cinnamon in their production of sweets and chocolate. Cinnamon is also essential to Mexican molé sauces and spiced hot chocolate.
Europe has traditionally imported most of its cinnamon from Sri Lanka through old Dutch trading networks. However, cheaper cassia cinnamon from China and Vietnam has grown in market share in Europe.
Health Benefits and Uses of Cinnamon
Beyond its warm flavor and aroma, cinnamon has been prized for its medicinal properties and health benefits. Traditional medicine systems like Ayurveda have used cinnamon for thousands of years.
Modern research has shown cinnamon may help:
- Reduce blood sugar levels
- Lower cholesterol
- Improve brain function
- Boost immunity
- Fight bacterial and fungal infections
Cinnamon gets its health benefits from compounds like cinnamaldehyde, cinnamic acid, and cinnamate. The concentration of these compounds depends on the variety and quality of cinnamon.
In addition to medicinal uses, cinnamon is popularly consumed by chewing on sticks or sprinkling on coffee and desserts. Cinnamon essential oil is also used in aromatherapy and perfumes.
Conclusion
Cinnamon has origins tracing back thousands of years to Ancient Egypt but its native habitat is Sri Lanka and parts of southern India. Sri Lanka dominated the global cinnamon trade up until the 1800s when other regions started cultivating cinnamon trees.
While Sri Lanka produces high-quality Ceylon cinnamon, over 85% of the world’s cinnamon now comes from Indonesia, China, and Vietnam. Cassia cinnamon is cheaper to produce but Ceylon still is superior in flavor and coumarin content.
The United States is the top importer of cinnamon mostly for use in baking and breakfast foods. Cinnamon is one of the most sought after spices and is valued both for its flavor and health benefits.