Common Name: Ceylon Cinnamon

Scientific Name: Cinnamomum verum

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Cinnamon is native to Sri Lanka (formerly Ceylon), where it has been harvested for over 2,000 years. The bark of the cinnamon tree is carefully harvested by cutting the branches, stripping the inner bark, and allowing it to curl into thin, fragile quills.

Cinnamon was imported to ancient Egypt, where it was used for embalming, incense, and perfume. Traders kept the source of cinnamon a secret by telling tales to discourage other merchants from seeking out their valuable commodity. Common myths surrounding the origins of cinnamon included harvesting the spice from the nests of huge cliff-dwelling birds.

By the Middle Ages, cinnamon had become one of the most sought-after spices in Europe, where it was used for meat preservation, mulled wines, and medicine.

In 1505, the Portuguese took control of Sri Lanka and the cinnamon monopoly. In 1658, the Dutch took Sri Lanka and established the Dutch East India Company. Then, in 1796, the British seized control of the cinnamon trade until the 19th century. By then, cassia cinnamon had begun to rival true cinnamon in terms of trade and use.

Interesting Facts: Most supermarket cinnamon is actually cassia, a more robust cousin of true cinnamon.

Ceylon cinnamon contains only tiny amounts of coumarin, a natural compound that can be toxic to the liver in high doses. Cassia, by contrast, contains up to 250 times that amount.

Uses: Cinnamon is a common ingredient in baked goods such as cinnamon rolls and cookies. Cinnamon also makes flavorful teas, hot chocolate, and spiced cocktails.

Cinnamon has been used in traditional medicine for its anti-inflammatory properties and may help boost circulation.

Selection & Storage: Ceylon cinnamon is golden brown, papery, and rolled into delicate, multilayered quills. In contrast, cassia cinnamon is reddish brown, single-layered, and dense.

Look for terms like “Ceylon”, “True Cinnamon”, or “Cinnamomum verum“. If it just says “cinnamon”, with no qualifier, it’s most likely cassia.

Cinnamon quills retain their oil and fragrance longer than ground cinnamon. They should be stored in an airtight container away from excess heat, light, and moisture for up to 2 years. Ground cinnamon should be replaced after 6 months.

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