Cinnamon Comes from Tree Bark

The warm, aromatic spice we know as cinnamon was once one of the most sought-after and expensive commodities in the world, at times even considered more valuable than gold. Its origins were a fiercely guarded secret for centuries by spice traders to maintain their monopoly. Ancient civilizations held cinnamon in high regard; the Egyptians, for instance, used it not only as a flavoring but also as a crucial component in their embalming processes and for religious ceremonies. This immense value drove explorers to seek new sea routes to Asia, playing a significant role in the Age of Exploration and leading to conflicts between European powers vying for control of the cinnamon trade.

The journey from a tropical tree to a kitchen spice rack is a labor-intensive one. After a Cinnamomum tree has grown for about two years, workers cut the stems and carefully scrape away the coarse outer layer of bark. They then meticulously peel the delicate inner bark, which naturally curls into the familiar "sticks," or quills, as it dries. The distinction between "true" cinnamon, known as Ceylon, and the more common cassia is important. Ceylon cinnamon sticks are composed of many thin, papery layers, resulting in a fragile quill with a mild, sweet flavor. Cassia, on the other hand, is a single, thicker and harder layer of bark with a more potent, spicy taste. This difference is due to varying levels of essential oils and a compound called coumarin, which is found in much higher concentrations in cassia.