Cinnamomum zeylanicum, or Cinnamon, captivated the minds and the hearts of civilisations, even dating back 4000 years. Cinnamon quills originating from Ceylon, followed the ‘Cinnamon Route’ via land and sea, along the Indian west coast, through the Arabic nations into Egypt, stopping by the great city of Constantinople to be traded across to Europe.
From the times of Herodotus, Nero to Vasco da Gama, the ages saw a great demand for Cinnamon, an exotic product whose origin was a well kept secret by the Arabic traders who desired to keep a monopoly in Cinnamon trading at Constantinople. Cinnamon was traded across Europe for use in perfumes as well as to preserve food longer over winter periods; it was the Venetians of Italy who held the monopoly in Europe, having bought it from the Arabs.
Found in the rites of the Tabernacle in Palestine, as incense in European Churches, Cinnamon also shows its colour in stories in ancient manuscripts where it is said that Solomon’s beloved’s garments exuded the fragrance of this spice. The Hebrews required it for religious rituals, the Egyptians… to embalm the dead. Asia and Africa used Cinnamon for flavouring of food; the Arab world considered Cinnamon an important ingredient in their perfumes, while Rome used it in its wines.
A mere bark, the Cinnamon stick has held the world under its power of fragrance, natural and medicinal goodness, for over hundreds of generations.
But over time, Pure Cinnamon production has remained and been conserved in its original nature in Sri Lanka, an island in the Indian Ocean, once known to traders as Serendib, or more famously as Ceylon. It is here, that you would still find Pure Ceylon Cinnamon, promising its real exotic fragrance, unique taste and magical medicinal values.