Cinnamon tree/cinnamon laurel

Cinnamon bark is one of the oldest known spices. It was already mentioned and described in the herbal treatises of the Chinese Emperor Shen Nung around 2700 BC. Among the Mediterranean peoples – the Egyptians, Greeks, Romans and Arabs – cinnamon was used chiefly as incense, but was also employed as a remedy and a medicinal substance.

Post-biblical literature also deals extensively with the plant and its fragrance. As can be read in ancient biblical writings: ‘Therefore the Lord your God has anointed you with fragrant oils before your companions. Your entire garment is perfumed with myrrh, aloe and cassia’. This short verse illustrates the significance cinnamon must have held in antiquity.

In the 16th century, cinnamon was regarded in Europe as one of the most valuable and expensive spices and is even said to have been worth its weight in gold. To demonstrate his immense wealth, the merchant Anton Fugger is said to have burnt Emperor Charlemagne’s promissory notes in a fire fuelled by cinnamon sticks around 1530.

Around 1770, the Dutch began to take over the cultivation and trade of cinnamon on a large scale, and for a time the Dutch East India Company controlled the entire world market.

The native range of the approximately 250 species of evergreen trees and shrubs is East and South-East Asia, as well as Australia. As temperatures should not fall below 15 degrees Celsius, commercial cultivation is restricted to tropical and subtropical regions. Of particular economic importance are Chinese or cassia cinnamon = Cinnamomum cassia; syn. C. aromaticum, and Ceylon cinnamon = Cinnamomum verum; syn. C. zeylanicum).

The cinnamon tree requires light soil and is propagated by sowing seeds or by cuttings. The first harvest can begin after six to seven years. The twigs are cut off, and the bark is collected by peeling it with special horn knives and then dried in the shade. During this process, the pieces of bark, which are about 40 cm long, curl up, and the cinnamon tannin is converted into a dark pigment by the action of an enzyme. This gives the cinnamon its distinctive brown colour. The tree trunks, which have also had their bark removed, are cut just above ground level, and the shoots that regrow over the following five to six years can be used for a new harvest.

When taken internally, cinnamon helps with diarrhoea, gastrointestinal inflammation, the common cold and flu. We would like to point out here that medical use should be avoided during pregnancy.

Recent studies confirm that cinnamon has a blood-sugar-lowering effect. Furthermore, trials have shown that a decoction of cinnamon bark can prevent the formation of stomach ulcers.

Cinnamon, as well as cinnamon oil extracted from the leaves of the cinnamon tree, is also used in the production of aromatic and appetising stomach remedies, cola-like drinks and liqueurs, for oral hygiene and in cosmetics.

When ground, cinnamon bark is not only used to flavour Christmas biscuits (such as cinnamon stars), Basler Leckerli, breads and cakes; it is also used in desserts, curries and mulled wine. The dried, clove-like fruits are also used.

Cinnamon is also an important ingredient in Chinese five-spice powder, which is an essential part of Chinese cuisine.

As cinnamon’s delicate aromas evaporate easily, it must be stored in a cool, dry place, protected from light.