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Cinnamon

Cinnamon

This spice is found in many of our creations. Its originality and strong aromatic smell make it essential in herbal teas.

Cinnamon, a bark with original spicy notes

 

ORIGINS OF CINNAMON

Cinnamon is a bark native to Sri Lanka and India. It comes from the Cinnamon tree (tree or shrub). It is one of the products that has been used since the dawn of time: we do not have an exact record of its appearance.

However, it is known that only the Salagama, a Sri Lankan community known for its Cinnamon exploitation, were allowed to touch this bark. Those, not belonging to the tribe, who dared to approach it were punished with death. Cinnamon, which at that time was placed on a pedestal, became more democratic following the invasion of the island of Sri Lanka by other peoples: Dutch, Portuguese, British, etc.

The French word "Cannelle" appeared in the 12th century, it refers to its slender shape and comes from the Latin "canna" which can be translated as "reed".

During the Renaissance, this bark began to be integrated into culinary preparations, particularly in France. Indeed, King Charles VI appreciated its taste and instructed his cook to use it in various dishes of the time: hot saulce, camelina and saupiquet. It was also at this time that Cinnamon was used to protect against the plague, as the Treaty of the Plague by the apothecary Guillaume Busnel teaches us.

 

 

CHARACTERISTICS OF CINNAMON

Name: Cinnamomum verum (name of the Cinnamon tree) 
Family: Lauraceae
Species: bark from the Cinnamon tree (tree or shrub)

Cinnamon comes from the Cinnamon tree, a tree or shrub native to Sri Lanka. It is also known as "Ceylon Cinnamon Tree". Now grown in all tropical countries of the world (Indonesia, China, Vietnam, Sri Lanka, Madagascar, East Timor, Seychelles, Comoros, etc.), this tree has branches with brown bark. It has large, tough, shiny, opposite leaves with two veins parallel to the leaf margins. The small yellowish flowers, in panicles ending the twigs, give dark blue fruits. The leaves give off a pleasant aromatic scent when wrinkled, as does the bark when scratched. This tree can reach 15 meters in height and can be grown all year round.

 

 

USES OF CINNAMON

Cinnamon can be used for many purposes. It is mainly found in cooking. Its strong aromatic smell, with warm and sweet flavours, goes very well with apples to which it adds a little pep, but also with chocolate, pears, lime blossoms or verbena. Star of original sweet recipes and confectionery, Cinnamon also goes very well with salty dishes. It adds a touch of exoticism to white meats and fantasy to vegetables. You can also add a Cinnamon stick to the water used to cook the rice, to give it a light taste. Cinnamon is most commonly found in Indian and North African cuisines. Soups, curries, dhal and other typical dishes have Cinnamon as an essential ingredient.

The medicinal use of Cinnamon goes back several thousand years. Its powdered consumption (obtained by scraping the Cinnamon stick directly) is the most common.

This bark is also found in homemade hair masks. Its use here is intended for people with blond or light brown hair. Cinnamon can indeed lighten hair.

 

BENEFITS OF CINNAMON

Cinnamon is known to stimulate all digestive functions. Its virtues help to fight against flatulence, bloating. It is also known to have stimulating properties on the respiratory or circulatory systems.

Cinnamon is also invigorating. Indeed, mulled wine is now used to warm up and stay warm during the winter period.