The English word "cinnamon", attested in English since the 15th century, derives from the Greek kinnámōmon (later kínnamon). source
The English word "cinnamon", attested in English since the 15th century, derives from the Greek kinnámōmon (later kínnamon).
Cinnamon has been known from remote antiquity. source
Cinnamon has been known from remote antiquity.
Cinnamon was imported to Egypt as early as 2000 BCE, but those who report it had come from China confuse it with cassia. source
Cinnamon was imported to Egypt as early as 2000 BCE, but those who report it had come from China confuse it with cassia.
cinnamon is native to India, Sri Lanka, Bangladesh , and Burma. source
cinnamon is native to India, Sri Lanka, Bangladesh , and Burma.
Through the Middle Ages, the source of cinnamon was a mystery to the Western world. source
Through the Middle Ages, the source of cinnamon was a mystery to the Western world.
Aggregate annual production of cinnamon and cassia amounts to 27,500–35,000 tons, worldwide. source
Aggregate annual production of cinnamon and cassia amounts to 27,500–35,000 tons, worldwide.
Cinnamon is cultivated by growing the tree for two years, then coppicing it, i.e., cutting the stems at ground level. source
Cinnamon is cultivated by growing the tree for two years, then coppicing it, i.e., cutting the stems at ground level.
Sri Lanka cinnamon has a very thin, smooth bark with a light-yellowish brown colour and a highly fragrant aroma. source
Sri Lanka cinnamon has a very thin, smooth bark with a light-yellowish brown colour and a highly fragrant aroma.
in 2010 the government of Vietnam granted Van Yen cinnamon bark a geographical indication. source
in 2010 the government of Vietnam granted Van Yen cinnamon bark a geographical indication.
The Sri Lankan grading system divides the cinnamon quills into four groups: source
The Sri Lankan grading system divides the cinnamon quills into four groups:
Levels of the blood-thinning agent coumarin in Ceylon cinnamon are much lower than those in cassia. source
Levels of the blood-thinning agent coumarin in Ceylon cinnamon are much lower than those in cassia.
The flavour of cinnamon is due to an aromatic essential oil that makes up 0.5 to 1% of its composition. source
The flavour of cinnamon is due to an aromatic essential oil that makes up 0.5 to 1% of its composition.
Cinnamon has a long history of use in traditional medicine. source
Cinnamon has a long history of use in traditional medicine.
Cinnamon bark is used as a spice. source
Cinnamon bark is used as a spice.
The spicy flavour associated with cinnamon rolls and other such baked goods, as it handles baking conditions well. source
The spicy flavour associated with cinnamon rolls and other such baked goods, as it handles baking conditions well.