The warm, spicy aroma of cinnamon wafting from baked goods and hot apple cider is one of the first and welcome signs of autumn. An ancient and beloved spice, we have long valued cinnamon to enliven cuisine, create exotic perfumes, and as a staple spice rack remedy.
Though many species of cinnamon exist, the most common is Cassia {cinnamomum cassia}, known also as Chinese cinnamon, and Ceylon {Cinnamomum zylanicum}, which is a related species of tropical evergreen trees in the Lauraceae family native to East and Southeast Asia. While Cassia is most familiar to the United States, its cousin Ceylon is considered “true” cinnamon and more popular in Europe and Mexico.
First appearing in Traditional Chinese Medical texts over 4,000 years ago, cinnamon was used to boost the immune system and unblock yang qi. The Egyptians prized it as food, perfume, and incense while Ayurvedic…
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GrannyMoon's Morning Feast 