CINNAMON The spice of life

ENJOYED FOR ITS HEADY AROMA, DELICATELY SWEET FLAVOUR PROFILE AND VERSATILITY IN THE KITCHEN, CINNAMON WAS ONCE A MORE VALUABLE COMMODITY THAN GOLD.

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AS one of the most profitable spices in the Dutch East India trade of the 1600s and 1700s, cinnamon was used for everything from food flavouring to religious rites and embalming. It was prized as a herbal medicine in China from as early as 2700BC, and over the years interest in the potential health benefits of the spice has become more widespread. Research is ongoing, but nutritionists agree that this spice has proven to be much more than just a tasty addition to curries, desserts and drinks.

Where it comes from

Cinnamon is derived from the inner bark of trees of the Cinnamomum genus, which belongs to the laurel family. There are two main commercial varieties of this spice, namely Ceylon, also known as true cinnamon, from the Cinnamomum verum tree; and cassia from the Cinnamomum cassia tree.

The spice is harvested by cutting off shoots or branches, shaving off the outer bark and then peeling off the inner bark, which is set out in the sun to dry. As the strips of bark dry they curl into quills, which are cut into sticks, ground into powdered spice, or used to make cinnamon essential oil.

GOLDEN TURMERIC & CINNAMON MILK

MAKES 2 CUPS

500ml (2 cups) unsweetened almond milk

30ml (2 tbsp) heavy cream