Ceylon cinnamon, known as "true cinnamon," hails from the fertile lands of Sri Lanka, once called Ceylon. Unlike the more common Cassia varieties found in grocery stores, Ceylon cinnamon is prized for its superior quality and its subtler, sweeter flavor. Beyond its culinary appeal, ancient healers have recognized Ceylon cinnamon for centuries for its wide array of health benefits
History
The demand for cinnamon in ancient civilizations like Egypt, Rome, and Greece extended beyond culinary uses to include its preservation qualities, medical applications, and role in religious ceremonies. Its value, often equated with gold and other precious commodities, was typically reserved for royalty and the divine.
The rarity of cinnamon and the long distances over which it was transported contributed to its significant value. Ancient spice routes linking the East and West facilitated the trade of cinnamon and other spices. To maintain their monopoly and keep prices high, traders often shrouded the exact sources of cinnamon in secrecy, leading to elaborate tales about its origins.
By the Middle Ages, the quest for cinnamon and other spices became a driving force behind the Age of Exploration. European explorers, eager to access these valuable commodities directly, set out for the Spice Islands, including Ceylon. The cinnamon trade played a crucial role in shaping world history, spurring exploration and the establishment of new trade routes and empires.
Ceylon cinnamon is prized for its superior quality and its subtler, sweeter flavor.
Contemporary research supports many traditional uses of Ceylon cinnamon. Studies have demonstrated its effectiveness in controlling blood sugar, lowering cholesterol, triglycerides, and blood pressure, and its prebiotic properties that promote gut health, in addition to neuroprotective effects on the brain.
The enduring narrative of Ceylon cinnamon, from ancient myths to scientific validation, captivates our imagination, merging its mystical past with its proven health benefits in today’s world.
It supports digestion, boosts circulation and enhances metabolism.
As early as 2700 BCE, Ceylon cinnamon became integral to Chinese culinary, medicinal, and cultural traditions. Valued in traditional Chinese medicine (TCM) for its warming properties, it was used to improve circulation, aid digestion, and combat colds. According to TCM, cinnamon could enhance the flow of Qi (energy) and balance the Yin and Yang, reflecting the system's holistic approach to health. In Ayurveda, India's traditional medicine, Ceylon cinnamon has been celebrated for its therapeutic qualities since ancient times.
Recognized for its sweet and warming properties, it supports digestion, boosts circulation, and enhances metabolism. Ayurvedic remedies often incorporate cinnamon for treating respiratory conditions, colds, and indigestion, and it is noted for its anti-inflammatory and antimicrobial effects.