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Cinnamon’s Sexy History

I’ve really gotten into baking this winter. During the “snowstorm that wasn’t” over superbowl weekend I got to the grocery store a little late to prepare for being locked indoors due to the impending snowstorm of doom and found that all the sliced bread was gone. So I bought yeast and flour and I spent the uneventful snowpocalypse proofing dough and making various rolls and breads. It was awesome.

One of the better fruits of my baking labor (if I say so myself) was a cinnamon bread. Nothing too fancy: I simply rolled out the dough before baking and applied a generous heap of cinnamon and sugar before rolling it up in the loaf pan. Of course, it was the night of the superbowl, so there was WAY too much food and my bread didn’t get finished. Then it got forgotten. Then it got old. I was cleaning the kitchen today and saw it, still sitting there two weeks later, when I noticed there wasn’t any indication that it was that old.  No mold. That’s a little crazy when you figure the sandwich bread I bought AFTER that has already gone moldy and been thrown away… and  I know I didn’t add any preservatives to my dough. Except for the cinnamon of course.  Which got me thinking about cinnamon…

Cassia

Cassia

The word “Cinnamon” has been applied to a variety of different (but related) substances since it was first “discovered” in 2000 B.C.E. In the modern market, there are two different kinds of cinnamon: what is considered “true cinnamon” (Cinnamomum verum) and Cassia cinnamon (Cinnamomum cassia). True cinnamon is endemic to Sri Lanka and is sometimes referred to as Ceylon cinnamon. It is more sweet in flavor and is the more expensive of the two spices. Cassia is sometimes referred to as Chinese cinnamon because it was first imported from China although it is now widely cultivated throughout Asia. It is usually what is found in grocery stores when you purchase cinnamon and almost certainly what you are buying if the country of origin is Thailand, Vietnam, or China.  Continue reading