Cinnamon is derived from the inner bark of trees belonging to the genus Cinnamomum, which is part of the Lauraceae family (the laurel family). There are two primary types of cinnamon used commercially: Ceylon cinnamon (Cinnamomum verum) and Cassia cinnamon (Cinnamomum cassia). Ceylon cinnamon, also known as "true cinnamon," is native to Sri Lanka and southern India, while Cassia cinnamon, also called Chinese cinnamon, originates from southern China. Cinnamon trees are evergreen and can grow up to 15 meters tall in their natural habitat, though they are typically kept shorter when cultivated for spice production.
The genus name Cinnamomum is derived from the Greek word 'kinnamomon,' meaning 'sweet wood.' The species name verum means 'true' in Latin, distinguishing Ceylon cinnamon from other varieties. The species name cassia is derived from the ancient Hebrew word 'qəṣīʿā', referring to the peeled bark. Cinnamon has a rich history dating back thousands of years, with mentions in ancient Egyptian, Greek, and Roman texts. It was highly prized for its culinary, medicinal, and aromatic properties and was often used in religious rituals and as a valuable trading commodity. The spice trade played a significant role in the exploration and colonization of various parts of the world, with cinnamon being one of the most sought-after spices.
