Cinnamon Stick

Cinnamon, one of the oldest spices known to humanity, dates back to ancient Egypt, where it was valued highly enough to be considered a suitable gift for monarchs and even gods. The spice was traditionally harvested in Sri Lanka and the surrounding regions of Southeast Asia, where it was then transported to Europe and the Middle East through complex and closely-guarded trade routes. This air of mystery and value led to a bustling spice trade, with cinnamon at its heart, shaping economies and culinary landscapes across continents.

In medieval Europe, it was a status symbol, a luxury item used in the cuisine of the wealthy, often featured in recipes to demonstrate affluence. Contrastingly, in the Middle East and Asia, cinnamon has been a common ingredient in the everyday spice repertoire, used extensively in both sweet and savory dishes, from the fragrant biryanis of India to the rich pastries of the Ottoman Empire.

Cinnamon sticks bring a deep, spicy warmth to our kitchens. These sticks infuse dishes with a complexity that is hard to replicate with any other spice. Their robust flavor stands up beautifully to slow cooking, making them perfect for integrating into any meal that needs a touch of spice and warmth.

Cinnamon trees are not destroyed during harvesting. Instead, the bark is carefully removed, and the trees regenerate, allowing for sustainable production.