Cinnamon as an aromatic spice is found in almost every kitchen today. The strong aroma and taste of cinnamon make it a perfect condiment for both sweet and savoury delights. But this spice isn’t just limited to the kitchen cabinets. In Ayurvedic and Traditional Chinese Medicine (TCM) cinnamon has been long since prized for its healing benefits. The traditional western system of medicine also puts this spice in high regard. According to recent scientific studies, cinnamon is the best antioxidant after clove. It might interest you to know that this spice has a long and rich history. The earliest use of cinnamon dates back to around 2000-2500 BC. Cinnamon is mentioned as an anointing agent in the Jewish Bible and it was also used by Egyptians in their mummification procedures. In Rome, cinnamon was in funeral rights to keep off the smell of dead bodies. In fact,  this spice was so highly priced in Rome that it remained a commodity of the rich.

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According to some historians, Vasco da Gama and Christopher Columbus had originally started their voyage in search of spices and herbs specifically cinnamon. It is true, cinnamon is native of Sri Lanka was found originally by the Portuguese and till date still remains very costly. Nonetheless, it is one of the top favourite spice of chefs and bakers around the world. Cinnamon is obtained from the inner bark of the cinnamon tree. It is an evergreen tree (stays for a long time) found mainly in the tropical regions of the world. The cinnamon tree can grow up to a height of 18m but the cultivated varieties go anywhere from 2-3 m. It has distinct leathery leaves with parallel veins that join at both ends (like in bay leaves or tej patta). The flowers of cinnamon grow as beautiful yellow clusters and cinnamon fruit is a berry that turns black on ripening.

Some basic facts about cinnamon:

• Botanical name: Cinnamomum verum/ Cinnamomum zylanicum
• Family: Lauraceae
• Common names: Cinnamon, Dalchini
• Sanskrit name: Darusita
• Parts used: Bark
• Native region and geographical distribution: Cinnamon is native to South Asia but it has been introduced in most of the tropical regions of the world. True cinnamon is mostly obtained from Sri Lanka, the Malagasy Republic and the island of Seychelles. In India, true cinnamon is cultivated in Kerala.
• Energetics: Warming. Pacifies Vata and Kapha doshas while aggravates the pitta dosha.

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