Cinnamon comes from a tropical tree, the cinnamon tree, Cinnamomum Zeylanicum, originally from Sri Lanka (formerly Ceylon). This spice is obtained from the bark of this tree. A first layer of the trunk is removed to obtain a second softer bark which is cut into pieces. As these pieces slowly dry in the shade, they curl their ends together, forming small straws, giving rise to the cinnamon stick.
The use of this spice is ancient, both medicinally and in cooking. It was used in traditional Chinese medicine and the ancient Egyptians also used it to embalm mummies, as it is a preservative. Cinnamon was more precious than gold itself, leading people to explore new lands to obtain it. The Portuguese and the Dutch were an example of this in the Age of Discovery. The folk tales and stories say that there might have been a fourth king magician carrying a chest with cinnamon.
This product is great for making infusions and teas, which combines with a variety of ingredients, especially with orange and honey.
