History
Cinnamon was prized in ancient Egypt for embalming and was considered more precious than gold. The spice trade drove European exploration, with Portuguese, Dutch, and British powers fighting for control of cinnamon-producing regions.
How to grow
Grows only in tropical climates.
Plant young trees in well-drained, sandy soil.
Harvest bark by cutting branches every 2–3 years.
Dry bark curls naturally into sticks.
Choosing and storing
Choose aromatic, fresh-smelling cinnamon.
For best quality, look for Ceylon (true) cinnamon.
Avoid dull or musty-smelling cinnamon.
Store in an airtight jar in a cool, dry place.
Ground keeps 1 year; sticks keep 2–3 years.
Freeze to extend shelf life.
Preparation
Use sticks whole or grind as needed.
Toast briefly to intensify aroma.
Add early in cooking for savory dishes, late for desserts.