Cinnamon is one of the most common spices all around the world.

It’s an evergreen plant coming from Sri Lanka and there are two main varieties :

Cinnamomum zeylanicum, deriving from a small light brown bush, with a sweet and delicate but penetrating aroma. It is the most precious, that’s why it is usually called “ queen cinammon “
– Cinnamomum cassia, is dark red and its aroma is stronger ; it comes from a very high tree which is quite common in China and South-East of Asia ; it is cheaper and better-known.
The Bible itself talks about cinnamon, which was used in Ancient Egypt for embalming.

In the Mediterranean, it was known by the Romans, who bought it from the Far East for an extremely high price.

In the Middle Ages, it was a symbol of richness and royalty and it was often offered as a present to queens and kings. The Dutch were the main importers in Europe.

In the 19th century it was part of the four species always mentioned in cookery books, together with pepper, nutmeg and cloves.

Nowadays cinnamon is appreciated not only for its taste, but also for its healthy effects : it can treat colds, high temperature and flu. It reduces blood glucose and seems to be helpful in slimming diets.

There are lots of myths and legends about cinnamon.

Today it is usually sold in sticks and kept in glass pots, far from light and heat ; it is a common ingredients in apple pies, but it is a good partner also for chocolate , cream…and even salty recipes !