Imagine a scent so captivating, so evocative, that it launched expeditions, built fortunes, and shrouded its origins in myth for centuries. That scent belongs to cinnamon, a spice more precious than gold in antiquity, its warm, sweet fragrance weaving through the tapestry of human history. Long before it became a staple sprinkle for lattes or a key note in holiday baking, cinnamon was a luxury commodity, a symbol of status, and a closely guarded secret traded across treacherous lands and seas.
Whispers from Antiquity
The story of cinnamon begins long, long ago. While pinning down the absolute earliest use is tricky, evidence suggests its presence in ancient Egypt, possibly used in embalming rituals and as a fragrant offering. References appear in ancient Chinese writings dating back to perhaps 2800 BCE, although these often refer to cassia, a close relative often confused with true cinnamon. The Old Testament of the Bible also mentions cinnamon, notably in Exodus, where it’s listed as an ingredient in the sacred anointing oil used by Moses. It was clearly known and valued across diverse early civilizations, yet its true source remained an enigma to many who consumed it.
Why the mystery? Control and profit. For centuries, Arab traders held a virtual monopoly on the cinnamon trade moving westwards. They supplied the spice to the Greeks and Romans, but fiercely protected knowledge of its origins. To justify the exorbitant prices and deter competitors, they spun elaborate tales. Herodotus, the Greek historian writing in the 5th century BCE, recounted stories he’d heard – tales of giant cinnamon birds building nests with the spice sticks on perilous cliffs, or cinnamon growing in shallow lakes guarded by fierce winged creatures. These fantastical accounts successfully kept the Europeans guessing and the prices soaring.
The Lure of the Spice Routes
Getting cinnamon from its source to the markets of the Mediterranean was an epic undertaking. It travelled along complex networks, part of the legendary Spice Routes that snaked across oceans and continents. Initially, overland routes through Asia were crucial. Camel caravans braved deserts and mountains, carrying precious cargoes, including cinnamon quills, susceptible to bandits and harsh conditions. Later, maritime routes gained prominence, utilizing the monsoon winds of the Indian Ocean. Ships sailed from ports in Indonesia and Southeast Asia, carrying spices to India, the Persian Gulf, and the Red Sea. From there, Arab intermediaries took over, transporting the goods overland or through further sea voyages to hubs like Alexandria in Egypt.
Venice and Genoa rose to prominence in the later Middle Ages, acting as the European distributors for spices arriving from the Levant. They bought from the Arab traders, adding their own substantial markup, making spices like cinnamon astronomically expensive for European consumers. This tight grip on the supply chain meant that only the wealthiest nobility and clergy could afford even small amounts of this coveted spice. It was used sparingly in cooking, but also significantly as incense, a fumigant during plagues (though its effectiveness was questionable), and sometimes preserved in precious containers.
For centuries, the exact origin of cinnamon was one of the best-kept secrets in global trade. Arab merchants deliberately spread myths about giant birds and dangerous beasts guarding the spice. This secrecy maintained their monopoly and allowed them to charge incredibly high prices in ancient and medieval markets. Unraveling this mystery became a major driver for European exploration.
Breaking the Monopoly: The Age of Exploration
The immense profits generated by the spice trade, particularly in cinnamon and pepper, became a powerful motivator for European powers. The desire to bypass the established Venetian and Arab control and find a direct sea route to the spice-producing lands fueled the Age of Exploration. Christopher Columbus sailed west hoping to reach the East Indies, while Portuguese explorers charted a path around Africa.
It was the Portuguese, under Vasco da Gama, who finally rounded the Cape of Good Hope and reached the Indian Ocean at the end of the 15th century. They soon discovered the true source of the finest cinnamon, Cinnamomum verum, growing abundantly on the island of Ceylon (modern-day Sri Lanka). Seeing the immense potential, the Portuguese moved swiftly and ruthlessly to seize control. In the early 16th century, they established forts on the island and subjugated the local kingdoms, imposing a brutal monopoly on the cinnamon trade.
They demanded quotas from local rulers and punished any perceived infringement with extreme severity. The Portuguese era marked a shift from secretive Arab control to overt European colonial domination of the cinnamon supply. While they succeeded in breaking the old monopolies, they simply replaced them with their own, ensuring the spice remained costly, though perhaps slightly more accessible in Europe than before.
Dutch Dominance and Cultivation
The Portuguese reign, however, was not destined to last forever. In the mid-17th century, the Dutch East India Company (VOC), a powerful trading entity, set its sights on Ceylon’s cinnamon wealth. After a prolonged struggle, the Dutch ousted the Portuguese by 1658 and took over the island and its lucrative spice trade. The Dutch were even more systematic and controlling than their predecessors.
They didn’t just control the trade; they controlled the cultivation. The VOC established formal cinnamon plantations, refining harvesting and processing techniques. They enforced even stricter regulations, attempting to destroy cinnamon plants growing outside their controlled zones to maintain scarcity and high prices. The Dutch period saw cinnamon cultivation become more organised, but the spice remained a jealously guarded commodity under tight European control. Their dominance lasted for roughly 150 years.
From Luxury to Commonplace
The geopolitical landscape shifted again at the end of the 18th century. Britain, expanding its empire, captured Ceylon from the Dutch during the Napoleonic Wars in 1796. While the British continued the cinnamon trade, the global dynamics were changing. Importantly, cinnamon cultivation began to spread beyond Ceylon.
Attempts were made to grow cinnamon in other suitable climates, such as Java, Sumatra, India, and parts of South America and the West Indies. While Ceylon cinnamon (Cinnamomum verum, often called “true cinnamon”) retained its reputation for superior, delicate flavour, the increased global supply, particularly of the related species Cassia (Cinnamomum cassia and others), gradually reduced the astronomical prices. Cassia, native to China and parts of Southeast Asia, has a stronger, somewhat harsher flavour and is cheaper to produce. Today, much of the cinnamon sold, especially in North America, is actually cassia.
The age when cinnamon was worth more than its weight in gold was over. The spice that once spurred global exploration and conflict became accessible to households worldwide. Yet, its journey reflects centuries of human desire, trade, exploration, and the complex relationship between geography, culture, and commerce. From sacred oil ingredient and mythical treasure to a familiar comforting spice in our kitchens, cinnamon’s fragrant history is a rich and compelling story, reminding us that even the most common items can have extraordinary pasts.
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