The twelfth day of Christmas – Christmas cinnamon
Christmas cinnamon - a festive favourite
When it comes to festive flavours, few spices conjure up the scent of Christmas quite like cinnamon. Beloved across the globe, this aromatic bark was once one of the most coveted and expensive spices in the world. Its rich history spans empires, trade monopolies, and culinary revolutions.
A spice steeped in history
The origins of your Christmas cinnamon stretch back thousands of years. In ancient Egypt around 2000 BC, it was used not in food, but in embalming rituals. By 65 AD, it had made its way to Roman funeral pyres, notably used during the cremation of Emperor Nero’s wife to mask unpleasant odours. It’s even mentioned in the Bible as an ingredient in sacred anointing oils.
During the Middle Ages, cinnamon became a symbol of status in Europe, reserved for the elite. Arab merchants transported the spice to Alexandria, where it was bought by Venetian traders. The secrecy of the trade route helped maintain cinnamon’s luxurious mystique and high price. It was used to flavour food, preserve meats, and even as a remedy for ailments.
The 16th century saw a dramatic shift when Portuguese explorers arrived in Ceylon (now Sri Lanka). There, they encountered the Salagama caste, skilled in cinnamon cultivation. To monopolise the trade, the Portuguese restricted its cultivation to this group under severe penalties. Later, Dutch and then British colonists took control, each exploiting native labour to maintain dominance over the cinnamon supply. By the 19th century, wider cultivation made cinnamon more accessible, reducing its exclusivity and price.
Sustainability and sourcing
Your Christmas cinnamon is actually the inner bark of the Cinnamomum tree. Of the many varieties, four are most common: Cassia (Chinese), Saigon (Vietnamese), Korintje (Indonesian), and Ceylon (Sri Lankan). The first three are often grouped under the term ‘Cassia cinnamon’, while Ceylon is considered the true cinnamon, prized for its delicate flavour and complex aroma.
Ceylon cinnamon is harvested by carefully stripping the outer bark, then peeling away the lighter inner bark which curls into thin, layered quills. Cassia cinnamon, by contrast, forms thicker, single-scroll sticks.
Today, much of the world’s cinnamon still comes from Sri Lanka, Indonesia, China, and Vietnam. Responsible sourcing is increasingly important. Sustainable practices help preserve the delicate ecosystems where cinnamon trees thrive and support the livelihoods of farming communities. Look for cinnamon sourced from suppliers that follow ethical labour standards and sustainable agricultural methods.
Similarly to other agricultural commodities, harvesting cinnamon can have negative impacts on biodiversity. For example, regions in Sri Lanka and Indonesia, which possess abundant biodiversity, are often subject to deforestation. In addition to destroying habitats for a plethora of species, cutting down trees also releases stored carbon which exacerbates climate change. This is why land-use change is the biggest contributor to the environmental footprint of cinnamon, and why sustainable agriculture is an important component of environmental progress. Because of this, initiatives like the Sustainable Spices Initiative engage companies to develop strategies for sustainable production, processing, and global trade, for a variety of commodities such as cinnamon.
The health benefits of cinnamon
Christmas cinnamon isn’t just a kitchen staple; it’s also valued for its potential health benefits. Since the Middle Ages, it has been used in traditional medicine to treat digestive issues and improve circulation.
Modern studies highlight cinnamon’s high antioxidant content, and ongoing research is exploring its role in blood pressure and glycaemic control.
However, not all cinnamon is created equal. Cassia cinnamon contains higher levels of coumarin, a compound that may cause liver damage in large quantities. Ceylon cinnamon, by contrast, contains only trace amounts, making it a safer option for frequent use.
Christmas cinnamon in the kitchen
Danish rice porridge with butter and cinnamon sugar
This Christmas, try one of allmanhall’s hand-picked recipes that showcase cinnamon’s comforting flavour…
Serves 8 adults
Ingredients:
- 600 ml water
- 360 g short grain pudding rice
- 2 ltrs whole milk
- 1/2 tsp salt
- 8 tbsp sugar
- 4 tsp ground cinnamon
- 50 g butter
Method:
- For the cinnamon sugar, simply combine the cinnamon and sugar until it reaches a uniform colour.
- Combine the water and rice in a non-stick or heavy bottom saucepan. Bring to a soft boil and add the milk. Stir continuously for 10 minutes on a low heat, then cook for 25 minutes with the lid on, stirring intermittently.
- When the rice porridge has reached the desired texture, add salt to taste. Serve with the cinnamon sugar and cold butter.
For more festive inspiration, keep an eye out for the rest of our 12 Days of Christmas blogs arriving throughout December – a dive into every ingredient’s history, sustainability and nutrition, along with a delicious recipe …
Christmas bakes – stirring up tradition
01 December – smoked salmon
02 December – turkey
03 December – Brussels sprouts
04 December – parsnips
08 December – red cabbage
09 December – chestnuts
10 December – cranberries
11 December – dates
15 December – walnuts
16 December – clementines
17 December – cloves
18 December – cinnamon