Botanists believe that there are between 50 and 250 species of cinnamon. The two main varieties are known with by their formal name of Cinnamomum Cassia and Cinnamomum Aeylanicum.
Cinnamomum Cassia has a darker color and possesses a deeper flavor than Cinnamomum Zeylanicum.
Cinnamomum Zeylanicum in Latin means ‘true cinnamon" and has a light color and has a sweet and delicate taste.
The county of Sri Lanka claims that it has the best cinnamon in the world. It grows along the coastal strip of the country near the city of Colombo.
Cinnamon was known throughout medieval Europe. During medieval times many recipes used had both cinnamon and ginger weaved within them. Many of the recipes made in that time period in Europe were prepared in a single large pot or kettle. Meat and fruit that was also prepared contained cinnamon as a way to differentiate flavors. During the crusades the knights brought back home with them a new and popular food which we know today simply as "sugar." When sugar was combined with cinnamon it gave taste to classic recipes such as mince pie which is now eaten all around the globe.
The love of cinnamon in Europe created an increased demand for the spice. Seeing the economic potential a number explorers’ enterprises to discover new sources began around the known world.
Sri Lanka was sought to be conquered by both the Portuguese and Dutch for its rich cinnamon supply The Dutch established a system of cultivation in Sri Lanka that continues to be used to this very day which renders the richest quills of the cinnamon plant.
Looking back in time, we see that ancient Egypt found many uses for cinnamon. The Egypians use cinnamon was used not just as a flavoring in their beverages, but as a healing ingredient for illnesses. The further discovered that it could be used during the process of embalming. The spice was placed in body cavities were the spice was found to have preservative properties.
In the ancient world cinnamon was more valuable than precious stones, gold or silver.
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