Cinnamon has been known from remote antiquity, and it was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and other great potentates.

It was imported to Eqypt from China as early as 2000 BC, and is mentioned in the Bible in Exodus 30:23, where Moses is commanded to use both sweet cinnamon and cassia, and in Proverbs 7:17-18 where the lover's bed is perfumed with myrrh, aloe and cinnamon.

Its flavor is due to an aromatic essential oil which makes up 0.5 to 1% of its composition.  This oil is prepared by roughly pounding the bark, macerating it in sea water, and then quickly distilling the whole.

Cinnamon has been used as a herbal medicine in China for at least 4,000 years. Traditional Chinese Medicine still uses cinnamon as a "warming" agent to fight fatigue.

This information is for educational purpose only. It is not intended to diagnose, treat, cure or prevent any disease. This information has not been evaluated by the Food and Drug Administration.
Cinnamon is harvested by growing
the tree for two years and then coppicing it.