That warm, sweet, slightly woody scent instantly conjures images of cosy kitchens, festive holidays, and comforting treats. Cinnamon is one of the most familiar and beloved spices in the world, a staple in spice racks from East to West. But behind its comforting familiarity lies a dramatic and often turbulent history, stretching back thousands of years. This humble brown powder, derived from the inner bark of trees belonging to the Cinnamomum genus, was once more valuable than gold, driving exploration, sparking wars, and shaping economies.
Whispers from Antiquity
The story of cinnamon begins in the ancient world, where its origins were shrouded in mystery and myth. While we now know it primarily comes from Sri Lanka (formerly Ceylon) for Cinnamomum verum, often called “true cinnamon,” and various parts of Southeast Asia for Cassia varieties, the ancients had far more fantastical explanations. Early records show cinnamon was highly prized in Ancient Egypt as far back as 2000 BCE. It wasn’t just for flavouring; its aromatic and preservative qualities made it a key ingredient in:
- Embalming processes for pharaohs and the elite.
- Sacred incense burned during religious rituals.
- Perfumes and aromatic oils for the wealthy.
- Medicinal preparations (though specifics were often tied to spiritual beliefs).
The Egyptians obtained cinnamon through complex trade networks, likely originating from Arab merchants who fiercely guarded the secret of its true source. This lack of knowledge, combined with the spice’s incredible value, allowed myths to flourish. The Greek historian Herodotus, writing in the 5th century BCE, recounted tales told by Arab traders – stories designed to deter competitors and justify exorbitant prices. One popular myth claimed giant carnivorous birds, known as Cinnamologus birds, built their nests with cinnamon sticks on treacherous, inaccessible cliffs. To harvest the cinnamon, traders would supposedly leave large chunks of ox meat nearby. The greedy birds would carry the heavy meat back to their nests, which would then break under the weight, allowing the traders to gather the fallen cinnamon sticks – at great personal risk, of course.
Another tale spoke of cinnamon growing in shallow lakes guarded by fearsome winged creatures resembling bats, which attacked anyone attempting to harvest the spice. These elaborate fictions successfully maintained the Arab monopoly on the cinnamon trade for centuries, keeping Europeans completely in the dark about its actual origins and cultivation.
In Ancient Rome, cinnamon continued to be a luxury item. Its price was astronomical, sometimes fifteen times that of silver by weight. It was used to flavour wine, as incense in temples, and even, according to Pliny the Elder, famously burned by Emperor Nero on a colossal funeral pyre for his wife Poppaea Sabina in 65 CE – a display perhaps meant to signify remorse, but certainly demonstrating immense wealth and extravagance, given the spice’s cost.
The Lucrative Spice Trade and the Age of Discovery
Throughout the Middle Ages, Venice rose to prominence, dominating the European end of the spice trade. Spices like cinnamon, cloves, nutmeg, and pepper flowed overland via the Silk Road or through maritime routes controlled by Arab and Venetian merchants. The immense markups at each stage meant that by the time cinnamon reached European consumers, its price was prohibitively high for all but the wealthiest nobles and clergy. It symbolised status as much as it provided flavour.
This frustrating dependency on intermediaries, coupled with the desire for direct access to the immense profits of the spice trade, became a major driving force behind the Age of Exploration in the 15th and 16th centuries. European powers, particularly Portugal and Spain, invested heavily in maritime expeditions to find sea routes to the Indies, bypassing the traditional overland paths and the Venetian/Arab stranglehold.
Cinnamon actually comes from the inner bark of several tree species from the genus Cinnamomum. The two main types commercially available are Ceylon cinnamon, often called “true cinnamon,” derived from Cinnamomum verum native to Sri Lanka, and Cassia cinnamon. Cassia varieties (like Korintje, Saigon, and Chinese cinnamon) originate from different species and regions in Southeast Asia and tend to have a stronger, spicier flavour.
Vasco da Gama’s successful voyage around Africa to India in 1498 opened the door. Soon, the Portuguese zeroed in on Ceylon (modern-day Sri Lanka), the legendary home of the finest “true” cinnamon. In the early 16th century, they established control over the island’s coastal regions and, consequently, its lucrative cinnamon groves. They enforced a brutal monopoly, enslaving the native population involved in cinnamon harvesting (known as the Salagama caste) and imposing harsh punishments for unauthorized trade. For over a century, Portugal dominated the cinnamon market, reaping enormous profits.
Shifting Powers and Global Spread
Portugal’s dominance wasn’t destined to last forever. In the 17th century, the Dutch, through the powerful Dutch East India Company (VOC), challenged Portuguese control in Asia. After years of conflict, the Dutch successfully ousted the Portuguese from Ceylon in 1658. They established an even more systematic and ruthless monopoly over the cinnamon trade.
The Dutch refined cultivation methods, ensuring a steady supply, but they also maintained artificially high prices and strict controls. Anyone caught smuggling cinnamon faced the death penalty. Their grip on the Ceylon cinnamon trade lasted for nearly 150 years. However, monopolies breed resentment and encourage circumvention. Other nations sought alternative sources, and cultivation of cinnamon trees began to spread, albeit slowly, to other suitable climates.
By the late 18th century, British influence in the region was growing. Following the Kew Gardens initiative to transplant valuable crops around the empire, cinnamon cultivation began successfully in places like Java, Sumatra, Borneo, Mauritius, Réunion, and Guyana. Furthermore, the British captured Ceylon from the Dutch in 1796. While they initially tried to maintain the monopoly, the increased global supply from other regions eventually made it unsustainable. The stranglehold was broken.
From Luxury to Pantry Staple
The 19th and 20th centuries saw cinnamon transition from an exotic luxury to a common household spice. The development of Cassia cinnamon cultivation, particularly in Indonesia, Vietnam, and China, played a significant role. Cassia is generally hardier, easier to grow, and produces a higher yield than true Ceylon cinnamon, making it much cheaper and more widely available. While connoisseurs often prefer the delicate, complex flavour of Ceylon cinnamon, the bolder, spicier taste of Cassia became the standard in many parts of the world, especially North America.
Today, cinnamon is ubiquitous. It flavours everything from breakfast cereals, pastries, and coffee to savoury dishes like Moroccan tagines, Indian curries, and Mexican moles. Its warm aroma is intrinsically linked to autumn and winter festivities in many cultures. We sprinkle it liberally, often without a second thought to the centuries of exploration, conflict, mythology, and trade that brought this versatile spice from remote forests to our kitchen cupboards.
The story of cinnamon is a compelling reminder of how a simple natural product can influence human history profoundly. It fuelled exploration, built and destroyed fortunes, sparked wars between empires, and connected distant cultures. The next time you enjoy the comforting warmth of cinnamon, take a moment to appreciate its long and fascinating journey – a history far richer and more complex than its humble appearance suggests.
