When you see a cinnamon stick, it’s instantly recognizable. Its curled shape, distinct brown hue, and unmistakable aroma make it easy to identify. But have you ever wondered where it comes from? Remarkably, 90% of the world’s cinnamon comes from a single island, Sri Lanka, where it was first discovered more than two millennia ago.
True cinnamon, known as Cinnamomum verum, comes from the inner bark of a small evergreen tree native to Sri Lanka. Harvesters carefully strip away the outer bark to reach the tender inner layer, which is then delicately peeled and rolled by hand. As it dries, the bark curls naturally into the familiar quills we know as cinnamon sticks. Early traders quickly realized its allure, and cinnamon was secretly transported across oceans by Arab merchants, who wove elaborate tales of mythical birds and inaccessible nests to protect their precious source.
Cinnamon's reputation grew beyond kitchens and dining tables. Ancient Egyptians used it in embalming and perfumery, Roman and Islamic physicians prescribed it for medicinal purposes, and medieval European healers relied on cinnamon to soothe ailments. The spice's charm effortlessly migrated from food and healing into the realms of perfumes, religious rituals, and even royal ceremonies, reflecting its versatility and irresistible appeal.
Cinnamon once fueled global trade, sparking wars and shifting empires. When the Portuguese reached Sri Lanka in 1505, they clashed with Arab merchants, followed by the Dutch and British, all vying for control of the prized spice. Today, cinnamon is common, grown on plantations across India, Indonesia, and the Seychelles. Yet all this remarkable history began because someone, long ago, was curious enough to peel back the bark of a tree and discover the magical spice hidden within.
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