Cinnamon: The royal treasure of spices

What exactly is cinnamon – and how does it end up on our plates?

Cinnamon is a spice that usually has a mild flavour and is mainly eaten with desserts in this country. It is produced by peeling the bark as finely as possible from the thick branches of certain cinnamon trees. It rolls up automatically during this process. It is then dried and sorted by size. This is followed by further processing: whether ground into cinnamon powder or processed in other ways to make pastes, teas or cinnamon oils – the intense flavour must not be lost. The right packaging also plays a key role here.

Finally, the cinnamon is transported to retailers or customers. The process is quite complex, partly due to sun-drying, for example. Furthermore, cinnamon cannot be grown everywhere and therefore sometimes has to travel long distances before it delights us with its full-bodied flavour.

Cultivation and types of cinnamon

Here, we mainly consume two types of cinnamon: Ceylon cinnamon (Cinnamomum verum) and cassia cinnamon (Cinnamomum cassia). Whilst Cassia cinnamon is often referred to as ‘Chinese cinnamon’ due to its origin, Ceylon cinnamon is primarily grown in Sri Lanka and other tropical countries. It is considered ‘real cinnamon’ and is lighter in colour than its Chinese counterpart. There are also differences in flavour: whilst dark Cassia cinnamon is described as strong and somewhat woody, Ceylon cinnamon is delicately sweet.

Cinnamon belongs to the laurel family, and the trees can grow to an impressive height of 10 metres. It is evergreen, so it never loses its leaves. Young branches are primarily used for the production of cinnamon. In addition to the two varieties mentioned, there is also, for example, Saigon cinnamon, a variant of Cassia cinnamon. Indian bay leaves are also used because of their similar aroma.

A health all-rounder – or toxic?

Like many other foods, cinnamon is said to offer a whole range of health benefits. Studies have also shown that it stimulates the appetite and improves bowel function. Other positive effects include:

• Support with weight loss

• Anti-inflammatory effect

• Blood sugar control

However, just like a supposed cure for hair loss, these claims cannot be confirmed beyond doubt. So anyone who believes they have found a panacea in cinnamon – one that can be consumed in large quantities – is mistaken.

On the contrary: it is particularly important to exercise moderation when it comes to Cassia cinnamon. This variety contains high levels of coumarin – whilst coumarin is not toxic, high doses can lead to health problems. These include headaches, nausea and circulatory problems. Particular care should therefore be taken to ensure that children are given only small portions of cinnamon stars and similar treats. Cinnamon supplements are also not recommended due to the coumarin content. Genuine Ceylon cinnamon, on the other hand, has only a very low coumarin content and is therefore safer.

How can you tell what type of cinnamon is used?

When buying cinnamon sticks, it helps to take a closer look: genuine cinnamon sticks usually consist of finer layers, whilst cassia cinnamon sticks have coarser layers with a hollow centre. But what about processed foods? That’s where things get a bit trickier. On the Packaging In fact, we can be talking about cinnamon in general.

As a general rule, cassia cinnamon is usually used in industrial food production as it is more cost-effective. If a product contains high-quality Ceylon cinnamon, this is often stated on the packaging.

Cinnamon, the rare treasure of kings

It is first mentioned in the Bible, and in ancient Egypt it was used to embalm the dead. Long before Arab traders brought the spices to Europe, cinnamon was used as an offering to the gods or as a gift for kings. Whilst cinnamon is now generally considered a luxury item, it used to be virtually priceless. However, it has remained a comforting treat for both body and mind.

Which foods benefit from cinnamon?

As much as cinnamon goes well with sweet dishes and treats, that is by no means the limit of its potential. Here’s a brief overview of where the aroma of cinnamon adds a rich, full-bodied flavour:

• Baked goods: A wide variety of baked goods, from cinnamon buns to biscuits.

• Drinks: Teas, hot chocolate, mulled wine and coffee taste even better with a cinnamon stick or a sprinkling of ground cinnamon added as a topping.

• Savoury dishes: Cinnamon is a key ingredient in spice blends, particularly in Middle Eastern and Indian cuisine. But it also works well in dishes such as red cabbage, for example.

• Tinned food: Cinnamon is also often used when making jam, jelly and compote.

So cinnamon works almost every time and is therefore always on hand to add that special touch.

Season like a king – with Gustav Ehlert GmbH

Cinnamon is not only a cultural treasure, but also a real flavour enhancer – just like salt, Pepper and other spices. We supply these in large quantities so that your food processing business can produce tasty, high-quality meals at all times. We know exactly what matters, as we have been operating in this market for 100 years. Whether it’s ingredients, machinery or food-grade clothing: we help you move forward with our expertise.