Cinnamon, this fragrant and sweet spice found in many sweet and savoury dishes, has a fascinating history that spans continents and centuries. Its use is not limited to cooking: it has played a crucial role in global trade and has contributed to major voyages and explorations. In this article, we will explore the origins of cinnamon, its role in the history of trade, and the explorations it has inspired.
Origins of Cinnamon: A Treasure from Southeast Asia
Cinnamon primarily comes from the inner bark of trees in the Cinnamomum genus, native to tropical regions. There are several types of cinnamon, but the two most well-known are Ceylon cinnamon (or "true" cinnamon) and Chinese cinnamon (or cassia).
- Ceylon cinnamon (Cinnamomum verum) originates from Sri Lanka and southern India. It is sweeter and more subtle than its cousin cassia and is considered the most prized form of the spice.
- Chinese cinnamon (Cinnamomum cassia) comes, as its name suggests, from China, but it also grows in Vietnam, Indonesia, and other regions of Southeast Asia. This variety has a stronger taste, is more robust, and is often used in Asian cuisine and as an alternative to Ceylon cinnamon in many commercial products.
In the Cinnamomum genus, you can also find the Cinnamomum camphora, more commonly known as the camphor tree.
Good to know: the paperbark maple (Acer griseum) gets its name from the way its bark peels with age, resembling cinnamon. It’s very beautiful, but it’s not edible!
Did you know?: the harvesting of cinnamon is a delicate and manual process, usually done twice a year during the rainy season. Growers cut the young branches of the tree and remove the rough outer bark. They then scrape the thin layer of inner bark, which is then dried. As it dries, this bark naturally curls to form the characteristic cinnamon sticks. Once dried, it is cut into sections and sorted by quality. The amount of cinnamon obtained depends on the age of the tree and the growing conditions, but generally, a tree can provide about 50 to 100 kg of bark each year.
Cinnamon in Antiquity: A Precious and Mystical Spice
The use of cinnamon dates back thousands of years. Traces of its use have been found in ancient Egypt, where it was used in embalming processes and as a perfume. The Egyptians believed that this spice had mystical powers and incorporated it into sacred rituals.
In the Greco-Roman world, cinnamon was considered a luxury product. It was so rare and precious that it was sometimes worth more than its weight in gold. Herodotus, the Greek historian, mentioned that cinnamon came from mysterious and distant lands, further heightening the mystery and value of this spice.
Arab merchants, who controlled the cinnamon trade, deliberately maintained this mystery to protect their sources. They invented fantastic stories, claiming that cinnamon came from nests of great birds perched on inaccessible cliffs.
The Age of Discoveries: In Search of Cinnamon and Spices
During the Middle Ages, the demand for cinnamon, like other spices such as pepper and cloves, increased significantly in Europe. Spices were used not only to enhance the flavour of food but also to preserve meats. They also played a symbolic role of wealth and power.
It was during this period that European explorers began undertaking great voyages to find new trade routes to the sources of spices. European powers, particularly Portugal, Spain, and the Netherlands, initiated the age of great explorations.
- The Portuguese were the first to establish direct relations with cinnamon producers in Ceylon, present-day Sri Lanka. In 1505, they colonised the island and began exploiting this lucrative trade.
- The Dutch followed closely behind. In the 17th century, the Dutch East India Company (VOC) took control of Sri Lanka after expelling the Portuguese. They imposed a strict monopoly on the cinnamon trade, carefully controlling production and exports to maximise their profits.
- The British eventually supplanted the Dutch in Sri Lanka by the late 18th century, but by that time, cinnamon had already lost some of its status as a rare product, as other spices had gained popularity and accessibility.
Trade Routes and the Stakes of Cinnamon
The cinnamon trade was one of the first drivers of the creation of maritime trade routes between Asia and Europe. These routes were of paramount importance for the economic rise of the great maritime powers.
- Land routes, which were part of the ancient Silk Road, had long remained the main way to transport cinnamon to Europe. But with the rise of maritime routes, which were faster and more efficient, the trade of cinnamon, along with other spices, experienced unprecedented expansion.
- Portuguese maritime routes, for example, followed the west coast of Africa, rounded the Cape of Good Hope, and ascended the Indian Ocean to Ceylon. These routes were also taken by other European nations as competition for control of spices intensified.
The spice trade, particularly that of cinnamon, greatly enriched colonial empires, but it also had profound consequences for local populations, who were often exploited or displaced in the process.
The Evolution of Cinnamon Trade to Today
Today, cinnamon is widely available around the world, but the two main varieties continue to be primarily cultivated in Southeast Asia. Sri Lanka, formerly Ceylon, remains the leading producer of Ceylon cinnamon, while cassia is mass-produced in Indonesia and China.
With the evolution of agricultural practices and transportation methods, cinnamon is no longer the rare and precious spice it once was, but it retains a special status in many cultures. It is still highly valued in cuisines worldwide and is used not only for its flavour qualities but also for its medicinal properties. Indeed, cinnamon is renowned for its antioxidant, anti-inflammatory, and antibacterial properties.
Comments