Cinnamon: History, Facts, and Traditional Uses

Dec 17
2 min read

Hello Healers!

Cinnamon is one of the oldest and most widely used herbs and spices in the world. Valued for its warming nature, unmistakable aroma, and long-standing role in both culinary and medicinal traditions, cinnamon has been a staple across cultures for thousands of years. Here’s a clear, factual look at its history, botanical background, and traditional uses.

A Little History

Cinnamon has been traded and treasured since ancient times. Records of its use date back over 4,000 years to ancient Egypt, where it was used in embalming practices, perfumes, and medicines. In the ancient world, cinnamon was so highly prized that it was considered more valuable than gold at certain points in history.

Throughout classical Greek and Roman periods, cinnamon was used for digestive support, warming the body, and preserving foods. During the medieval spice trade, it became a symbol of wealth and status in Europe and played a major role in global trade routes connecting Asia, the Middle East, and Europe.

Botanical Facts

Scientific Name: Cinnamomum verum (true cinnamon) and Cinnamomum cassia (cassia varieties)

Family: Lauraceae

Type: Evergreen tree

Native Range: Sri Lanka and Southeast Asia

Parts Used: Inner bark

Cinnamon is harvested from the inner bark of young cinnamon trees. When dried, the bark naturally curls into the familiar quills. Cinnamomum verum (Ceylon cinnamon) is lighter, sweeter, and more delicate, while cassia varieties are darker, stronger, and more pungent.