Cinnamon

History

Traded from Sri Lanka into Egyptian and Roman markets thousands of years ago. Once worth its weight in gold.

Folklore

The Roman emperor Nero is said to have burned a year's supply of cinnamon at his wife's funeral — a legendary gesture of grief.

Season

Bark harvested from managed tropical groves year-round.

Growing

Tropical evergreen. Grown commercially in Sri Lanka, southern India, and parts of Southeast Asia.

Culinary use

True Ceylon cinnamon is soft, floral, and layered. Beautiful in oatmeal, coffee, custard, mulled cider, and slow-cooked lamb.

Flavor

Sweet, warm, citrus-floral (Ceylon); hot and sharp (cassia).

Gardening tip

Conservatory-only in most climates.

A small recipe

A cinnamon stick simmered in fresh apple cider with cloves and orange peel.

A gentle note

Prefer Ceylon cinnamon for daily use; cassia contains higher coumarin.

Tea pairings

• Golden Roots
• Divine Clarity