Ceylon cinnamon, also known as true cinnamon, is a spice that has been used for centuries for both culinary and medicinal purposes. Originating in Sri Lanka, also known as Ceylon, this variety of cinnamon is considered to be of higher quality and has a more delicate flavor compared to cassia cinnamon.
Cinnamon has been used as far back as ancient Egypt, where it was used as a flavoring for wine and as an embalming agent. In ancient China, it was used to treat colds, nausea, and diarrhea. The ancient Greeks and Romans also valued cinnamon for its medicinal properties and used it to treat conditions such as coughing and sore throats.
Ceylon cinnamon was highly sought after in medieval Europe, and its trade was controlled by Arab traders. The spice was so valuable that it was used as currency and was even more valuable than gold. It was not until the 16th century that the Portuguese discovered cinnamon growing in Sri Lanka, and they quickly began cultivating and exporting it to Europe.
Today, Ceylon cinnamon is grown mainly in Sri Lanka, India, and Madagascar. It is considered to be of higher quality than cassia cinnamon, which is grown mainly in China, Vietnam, and Indonesia. Ceylon cinnamon is often used in baking, desserts, and savory dishes, and is also used in Ayurvedic and traditional Chinese medicine to treat conditions such as diabetes, arthritis, and high blood pressure.
In conclusion, Ceylon cinnamon has a rich history dating back to ancient times. It has been used for both culinary and medicinal purposes and was highly valued for its unique flavor and medicinal properties. Today, Ceylon cinnamon is grown mainly in Sri Lanka and is considered to be of higher quality than cassia cinnamon.