Cinnamon — a warm, fragrant spice beloved in kitchens around the globe — has a history as rich and complex as its flavor. Long before it found its way into apple pies and spiced lattes, cinnamon was revered by ancient cultures for its aroma, rarity, and supposed mystical properties. From sacred Egyptian rituals to trade-driven expeditions by global empires, cinnamon has woven itself into the fabric of human civilization.
But where did it all begin? Who were the first to discover and use this prized spice, and how did it go from being a sacred substance to a global pantry staple?
Let’s take a fascinating journey through the history of cinnamon, tracing its roots from ancient forests to the empires that vied for control of its trade.
The Botanical Roots: Where Cinnamon Comes From
Cinnamon comes from the inner bark of trees belonging to the Cinnamomum genus. There are two main varieties:
1. Ceylon cinnamon (Cinnamomum verum): Often called “true cinnamon,” native to Sri Lanka and southern India.
2. Cassia (Cinnamomum cassia): A more pungent cousin, native to China and widely used today due to its lower cost.
Though the spice was widely traded across ancient empires, its actual origin remained mysterious to many for centuries.
Cinnamon in Ancient Egypt: Sacred and Symbolic
One of the earliest documented uses of cinnamon appears in Ancient Egypt, dating back to around 2000 BCE. Egyptians valued the spice so highly that it was reserved for:
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Religious rituals and temple offerings
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Embalming practices — cinnamon’s antimicrobial properties made it useful in preserving mummies
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Fragrance and incense used by priests and royalty
The Egyptians believed cinnamon had a spiritual essence. It was often mixed with other precious aromatics like myrrh and frankincense and burned in temples to honor the gods.
What’s remarkable is that Egypt had no native cinnamon trees. All their supply came via trade — suggesting that an organized system of long-distance spice exchange already existed thousands of years ago.
Biblical and Hebrew References to Cinnamon
Cinnamon also appears multiple times in the Bible, which underscores its spiritual and ceremonial importance.
In the Old Testament, cinnamon is mentioned in Exodus 30:23, where it is listed as one of the ingredients of the holy anointing oil. This sacred oil was used to consecrate priests, altars, and tabernacles.
Its inclusion among such sanctified substances shows how cinnamon was not just a spice—it was part of divine rites and a symbol of purity and prestige.
Arab Traders: Masters of the Cinnamon Myth
For much of antiquity, Arab merchants dominated the cinnamon trade. To protect their monopoly, they fabricated incredible tales about its origin.
According to one account recorded by the Greek historian Herodotus, cinnamon was harvested by giant birds who used the bark to build their nests. Traders would place large chunks of meat beneath these nests, causing the birds to drop the cinnamon when they retrieved the meat.
These myths, while fantastical, were effective. They veiled the true source of cinnamon, allowing traders to inflate its value and keep outsiders at bay.
Cinnamon in Ancient Rome and Greece: A Symbol of Wealth
By the time cinnamon reached the Greek and Roman Empires, it had become one of the most expensive and sought-after commodities in the world.
Romans especially revered cinnamon:
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The emperor Nero, after the death of his wife Poppaea, reportedly burned a year’s supply of cinnamon on her funeral pyre as a grand expression of mourning.
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Cinnamon was used in perfumes, oils, and cooking by the elite.
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Physicians like Dioscorides and Galen noted cinnamon’s medicinal uses for digestion and respiratory conditions.
The fact that cinnamon was often weighed against gold speaks volumes about its perceived value.
Asia: The Native Lands of Cinnamon
While the West developed a deep obsession with cinnamon, its true home was in South and Southeast Asia.
Sri Lanka (Ceylon)
Ceylon, now known as Sri Lanka, is where “true cinnamon” was first cultivated and harvested. Ancient Sri Lankan chronicles from around 500 BCE reference the spice as a native product. Local kings tightly controlled its production, and later, colonial powers would fight bitterly for access to these lucrative groves.
China
Cassia, a cinnamon variant with a stronger and more astringent flavor, has been used in Chinese medicine since at least 2700 BCE. It’s one of the oldest recorded medicinal herbs in Shennong Ben Cao Jing, an ancient Chinese pharmacopeia.
Cassia cinnamon was used to treat colds, boost circulation, and improve digestion — uses that continue in Traditional Chinese Medicine today.
The Islamic Golden Age: Cinnamon in Science and Medicine
As the Islamic empire expanded, so did access to global spice routes. Arab physicians and scholars made great strides in cataloging the uses of spices.
The 10th-century Persian physician Avicenna (Ibn Sina) included cinnamon in his famous medical texts, noting its warming properties and effectiveness in treating colds, coughs, and inflammation.
Islamic traders were also instrumental in bringing cinnamon to Europe via Mediterranean ports, especially during the Crusades when cross-cultural contact surged.
The Age of Exploration: Chasing Cinnamon Around the Globe
By the 15th century, European nations were desperate to cut out the middlemen — primarily Arab and Venetian traders—and gain direct access to spice-producing regions.
Portuguese Domination
In 1505, the Portuguese reached Ceylon, where they quickly recognized the importance of cinnamon. They established forts and began extracting cinnamon under military control, monopolizing the trade for over a century.
Dutch Takeover
By the 17th century, the Dutch East India Company ousted the Portuguese and took over cinnamon plantations. They tightened control, limited supply, and created an even more lucrative export model.
British Expansion
Eventually, the British captured Ceylon from the Dutch and expanded cinnamon cultivation into their broader imperial spice empire, including India and the Caribbean.
With increased supply, cinnamon slowly became more accessible to the general public and transitioned from an elite luxury to a common household spice.
Cinnamon Today: Global, Affordable, and Beloved
Today, cinnamon is produced across the globe—from Sri Lanka, Indonesia, and Vietnam to parts of Africa and South America. While cassia is more common in global trade due to its hardiness and lower cost, Ceylon cinnamon remains prized by chefs, herbalists, and connoisseurs for its sweet, delicate flavor.
Modern studies continue to explore cinnamon’s antioxidant, anti-inflammatory, and blood sugar-regulating properties, reinforcing some of the ancient beliefs about its healing powers.
From ancient tombs to modern pantries, cinnamon's journey is a testament to its enduring allure.
Conclusion
Cinnamon’s story is not just one of flavor — it’s one of mystery, power, religion, and global ambition. What began as bark peeled from obscure trees became a spiritual symbol, a medicinal staple, and a catalyst for world-changing exploration.
Understanding the history of cinnamon offers a deeper appreciation for the spice that now so easily graces our desserts and drinks. It reminds us that even the smallest things—like a pinch of fragrant bark—can shape the course of human history.