The Ancient Origins that Started a Global Obsession
The story of cinnamon begins in the misty hills of Sri Lanka, where together with its close but coarser relative cassia, cinnamon was carried to Egypt as early as 2000 BCE by merchants who, while trading throughout the Middle East and Arabia, kept their Sri Lankan source a secret. This precious bark wasn’t just a flavoring agent – cinnamon was highly prized in ancient civilizations and was once considered more valuable than gold.
Those ancient traders weren’t just selling spice; they were creating one of history’s greatest mysteries. Greek historian Herodotus wrote around 430 BCE that cinnamon grew in the land where Dionysus was brought up and that it was gathered in Arabia, with Arab traders claiming that great birds carry these dry sticks to their nests. Imagine the lengths people went to protect their monopolies! A Roman pound of cassia cost 300 denarii in Pliny’s time, which was a year’s wage for a common laborer, though it dropped to 125 denarii by Emperor Diocletian’s era in 301 AD.
The Spice That Built Empires and Destroyed Them
During the Middle Ages, the search for cinnamon’s country of origin was fueled by the desire to break free from the monopoly controlled by Arab and Venetian merchants, leading to the Age of Exploration with explorers like Christopher Columbus and Vasco da Gama. But here’s what’s fascinating – this tiny piece of bark literally changed the course of human history. Because cinnamon was one of the first spices sought in 15th century European explorations, some say it indirectly led to the discovery of America.
The Dutch and Portuguese didn’t just trade for cinnamon – they went to war over it. The competition for control over cinnamon-producing regions sparked conflicts and wars, including the Cinnamon War between the Dutch and the Portuguese. Between the 16th and 18th centuries, the Dutch and Portuguese brutally fought to control the cinnamon plantations of Ceylon. What started as a quest for flavor became a battle that reshaped global politics.
The Sacred Spice of Ancient Civilizations
Ancient Egyptians didn’t just cook with cinnamon – they literally took it to their graves. Ancient Egyptians used cinnamon in their embalming processes and as an aromatic addition to their cuisine, while the Bible’s Old Testament mentions it as an ingredient in anointing oil. Egyptians used cinnamon for embalming, but also as a perfume, with the scent of burning cinnamon mentioned throughout antiquity, including when Nero burnt the spice at his wife Poppaea Sabina’s funeral.
From India to Rome people burned cinnamon in cremation, while medieval Islamic physicians used it to treat wounds, tumors and ulcers. The Romans considered it so sacred that they burned it at funerals, though it was not popular as a cooking spice. Think about that – something so precious they’d rather burn it than eat it!
Ceylon vs Cassia – The Great Cinnamon Divide
Not all cinnamon is created equal, and this distinction has shaped culinary traditions worldwide. Ceylon cinnamon has a mild spiciness and exhibits unique flavors such as fruity, floral, and clove-like, while Vietnamese and Chinese typically have the highest cinnamaldehyde content and spicy flavor, though Chinese cinnamon can sometimes taste bitter and astringent.
Cinnamon is a lighter coloured bark with more delicate flavour, while cassia bark has a more robust flavour that takes heat far better than cinnamon. This difference isn’t just academic – it determines how cultures use these spices. The Ceylon Cinnamon segment captured the largest market share at 36.2% in 2024, with approximately 50-62% of its essential oil being cinnamaldehyde. Meanwhile, cassia contains approximately 95% cinnamaldehyde, giving it a very strong, spicy flavor, and it’s cheap compared to Ceylon, making it most widely consumed around the world.
The Scandinavian Cinnamon Revolution
While most people think of cinnamon buns as an American creation, they’re actually deeply rooted in European tradition. The oldest recorded recipes for cinnamon rolls are from Germany in the 16th century, spreading to Scandinavia, with the modern Swedish kanelbulle being created after the first world war. They spread to the United States with German immigrants.
But here’s what makes Scandinavian cinnamon culture unique – in Sweden and Finland, cinnamon rolls are traditionally enjoyed during a fika, typically held in the afternoon by coworkers during a break, by friends or by family. National Cinnamon Roll Day is observed on October 4 in Sweden and Finland. Swedish kanelbulle dough typically also contains cardamom, giving it a distinctive flavour.
The Indian Spice Symphony
In India National Cinnamon Day coincides with spice market celebrations where cinnamon steals the spotlight, honoring its cherished role in Ayurveda and highlighting its benefits for digestion and circulation, with traditional favorites like biryanis, chai tea and sweets such as kheer coming alive with cinnamon’s warm rich embrace.
What makes Indian cinnamon culture fascinating is how deeply it’s woven into both daily life and spiritual practice. Cinnamon powder has long been an important spice in enhancing the flavour of Persian cuisine, used in a variety of thick soups, drinks, and sweets. The traditional medicine connection runs deep too – the Chinese use cinnamon like a daily supplement believing it improves complexion and gives a more youthful appearance, using it as a treatment for fever, while in India, cinnamon is sometimes used as a natural painkiller.
Mediterranean Magic and Middle Eastern Mastery
Cinnamon is used in Portuguese and Turkish cuisine for both sweet and savoury dishes, showing how Mediterranean cultures embraced this spice differently than their northern European counterparts. Moroccan cooking often features cinnamon in savory main courses, as does the food of Sicily, appearing in dishes like grilled octopus and the Sicilian baked pasta “cake” called Timballo.
The Middle Eastern approach to cinnamon reflects centuries of trading relationships. North African tagines and spice blends like ras el hanout showcase complex layering of spices, with aromatic mixtures often including cinnamon, cumin, coriander, and other warming spices that create distinctive flavor profiles. This isn’t just seasoning – it’s cultural storytelling through food.
Asian Culinary Traditions Beyond the Obvious
Cinnamon is one of “four sibling spices” essential in Malay cuisine along with clove, star anise and cardamom. Cassia is an ingredient in Chinese five-spice, a blend utilized for savory stews, rice, and meats in Asian cooking. But the most intriguing development is how Asian baking techniques are revolutionizing cinnamon use globally.
In Asian cultures, cinnamon rolls may be made using a yeast bread technique called tangzhong, closely associated with Japanese milk bread, which involves heating flour at exactly 65°C to pre-gelatinize starches, allowing them to retain moisture for longer periods and resulting in a longer shelf life. This technique is now spreading worldwide, showing how culinary innovation continues to evolve.
Jewish Culinary Heritage and Cinnamon
Cinnamon is a common ingredient in Jewish cuisine across various communities, incorporated into Sephardic vegetable stews and desserts such as tishpishti and travados soaked in honey, while in Ashkenazi cuisine, cinnamon features in dishes like honey cakes and kugels. This demonstrates how diaspora communities adapted cinnamon to their local ingredients and religious requirements.
The use of cinnamon in Jewish cooking reflects both practical needs and cultural memory. The spice’s preservative qualities made it valuable in communities that needed foods to last, while its association with celebration and luxury made it perfect for holiday foods that marked special occasions throughout the Jewish calendar.
Mexican and Latin American Cinnamon Culture
Cinnamon is used in the preparation of chocolate, especially in Mexico, and Ceylon cinnamon appears in Mexican dishes such as arroz con leche and carnitas. But Mexico’s relationship with cinnamon goes much deeper than these individual dishes. Traditional Mexican elixir Champurrado showcases warm cocoa, luscious sugar, and gentle spice at their prime.
The way Mexicans use cinnamon reflects their indigenous chocolate traditions merged with European spice knowledge. This fusion created something entirely unique – a cinnamon culture that emphasizes the spice’s ability to enhance rather than overpower other flavors, particularly in their beloved chocolate-based drinks.
The Modern Global Cinnamon Economy
Today’s cinnamon market tells a fascinating story of globalization. The Cinnamon Market size was valued at USD 1063.73 Million in 2024 and is expected to grow at a CAGR of 7.83% from 2025 to 2032, reaching nearly USD 1944.23 Million. Asia Pacific region is a top exporter, with Vietnam ($0.175 Bn), Sri Lanka ($0.163 Bn), China ($0.156 Bn), and Indonesia ($0.149 Bn) being the top exporters.
But here’s what’s really interesting about modern cinnamon economics – the income derived from cinnamon sales can improve living standards, fund education, and provide access to better healthcare, as a cash crop allowing farmers to participate in the market economy and lifting many out of poverty. The U.S. imported more than $2 billion of spices from more than 50 countries in 2024, with many being flavoring ingredients used in “hundreds of billions of pounds of food produced by American food manufacturers”.
Contemporary Fusion and Future Traditions
Today’s fusion cuisine deliberately combines elements from different culinary traditions, with Korean tacos, sushi burritos, and Cajun-Asian dishes representing creative cultural blending, as chefs experiment with traditional spice mixes reimagined for modern palates. Cinnamon is at the heart of many of these innovations.
The cinnamon market is witnessing a surge in demand driven by increasing awareness of health benefits, with consumers gravitating towards organic and sustainably sourced cinnamon, and novel applications in the beauty and wellness sectors emerging. This isn’t just about food anymore – cinnamon is becoming a lifestyle ingredient that bridges traditional uses with modern wellness trends.
The journey of cinnamon through global cuisines reveals something profound about human nature – our endless quest to make the ordinary extraordinary. From ancient Egyptian tombs to modern fusion restaurants, from medieval trade wars to contemporary wellness trends, cinnamon has woven itself into the very fabric of human culture. Each culture that embraced this humble bark found new ways to express their values, traditions, and creativity through its use. As we continue to globalize and innovate, cinnamon remains a constant reminder that the most powerful cultural bridges are often the simplest ones – shared flavors that transcend borders and unite us in our common humanity.
