11 Facts About Cinnamon

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.

Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, teas, and traditional foods.

Cinnamon is the name for several species of trees and the commercial spice products that some of them produce.

Cinnamon was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a deity; a fine inscription records the gift of cinnamon and cassia to the temple of Apollo at Miletus.

Cinnamon was too expensive to be commonly used on funeral pyres in Rome, but the Emperor Nero is said to have burned a year's worth of the city's supply at the funeral for his wife Poppaea Sabina in AD 65.

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Cinnamon is an evergreen tree characterized by oval-shaped leaves, thick bark and a berry fruit.

Cinnamon is cultivated by growing the tree for two years, then coppicing it, i e, cutting the stems at ground level.

Cinnamon is often used in savoury dishes of chicken and lamb.

Cinnamon can be used in pickling, and in Christmas drinks such as eggnog.

Cinnamon powder has long been an important spice in enhancing the flavour of Persian cuisine, used in a variety of thick soups, drinks and sweets.

Cinnamon constituents include some 80 aromatic compounds, including eugenol, found in the oil from leaves or bark of cinnamon trees.