THE FOLKLORE OF PLANTS: Cinnamon

Lisa Karen Miller

          An ancient book of remedies was translated from the original Arabic into Latin.  The book recommended darsini for pains. This was translated as arsenic.

The Arabic word for arsenic, however, is in fact zarnich.

          Darsini means cinnamon.

          More than a few people were killed during the centuries in which this careless error went uncorrected.         

          The ancient Egyptians valued cinnamon for its uses in embalming and witchcraft. Medieval Europeans used the powdered herb as a food flavoring and in religious ceremonies.

          Cinnamon was the spice that motivated the Dutch East India Company to establish a trading post in Ceylon (now Sri Lanka) in 1638. Their ships’ captains claimed the scent was so strong they could smell it while they were still miles away from shore. This is doubtful, as it cannot be smelled over the stinky flowers until the bark has been peeled and processed. Today, the finest cinnamon still comes from Sri Lanka and India.

          It is the inner bark of Cinnamomum verum that is peeled into the rolls we are familiar with, called sticks or quills. The tropical tree belongs to the laurel family and has purple berries and malodorous flowers. It grows best in constant warmth and moisture.

          These quills are used in African and Asian cuisine for savory dishes.  In Europe it is most commonly used in desserts and drinks. 

          And what would America be without Cinnabon?

          So much do we associate this pungent spice with sweet comfort foods, it is almost “cinn-onymous” with grandmothers.

          The oil of the leaf is tonic, antiseptic, and warming, and can be used to treat nausea. It is a time-honored remedy for gastrointestinal distress. It also has antimicrobial qualities, and has been shown to reduce the growth of oral bacteria, so it is used extensively in mouth washes and breath fresheners. It shouldn’t be used by pregnant women, however, as it may cause miscarriage.

          17^th century herbalist Nicholas Culpeper advised daily use to prevent scurvy. It was also considered a warming tonic, bringing heat to cold hands and feet in the dead of winter. For this reason, it became a popular addition to the hot toddy, which wouldn’t be complete without a cinnamon stirring stick.

          To combat dry winter air inside the house, set a large pot of water to simmer on the stove all day.  Add to it cinnamon, nutmeg, and cloves for a Christmas-scented home with warm moist air.  This will help keep your sinuses lubricated and prevent nosebleeds.

© Copyright 2023 Lisa Karen Miller