History
The word cinnamon appeared in the 12th century. It comes from the Latin canna, meaning “reed,” likely referring to the tubular shape that cinnamon bark takes when it dries and curls into sticks.
Ceylon cinnamon originates from Sri Lanka and southwestern India. Today, it is cultivated throughout tropical regions of the world, including the Caribbean. It was already known in Antiquity by the Greeks and Romans. Cinnamon was imported into Europe as early as the 13th century by Venetian merchants. Until the 18th century, it was one of the most prized spices for its stimulating effects on digestion, breathing, and blood circulation.
It was introduced to the West Indies in the 19th century and is cultivated in many gardens, but can also be found growing wild in humid mid‑altitude areas. It reproduces by seed and flowers from May to November. In the Caribbean, cinnamon is also known as bois cannelle.
Varieties
There are two major varieties of cinnamon:
- Ceylon cinnamon (Cinnamomum verum), found in Martinique and commonly used in European cuisine.
- Chinese cinnamon or cassia (Cinnamomum cassia), which is the variety most widely sold in the United States.
The cinnamon tree is small, 5 to 10 meters tall, with highly aromatic bark. It has opposite, oblong, leathery, and strongly veined leaves. The upper surface is dark, glossy green, while the underside is duller. The fruit is elliptical and either dry or slightly fleshy.
When harvested, the bark naturally curls into small rolls. These rolls form the well‑known cinnamon sticks, which are then ground into powder for finer culinary uses.
Its evergreen leaves are shiny and oblong, measuring 7 to 18 cm long. The flowers are greenish and have a rather unpleasant smell.
The fruit of the cinnamon tree is a purple, club‑shaped berry about 1 cm in diameter.
The bark is harvested during the rainy season. In some regions, the plant can become invasive.
Medicinal Virtues
Cinnamon has many medicinal properties. It is aromatic, tonic, and stomachic (beneficial for the stomach). It stimulates appetite and aids digestion. It is recommended for treating influenza.
It is also a condiment, an antibacterial agent, and an antifungal (useful against fungal infections). It promotes the onset of menstruation.
Cinnamon is also recommended for digestive disorders (dyspepsia), loss of appetite, nausea and vomiting, toothaches, chills, diarrhea, and diabetes.
Its antioxidant power places it among the most potent foods in this category—antioxidants being highly reactive molecules involved in the development of cardiovascular diseases, certain cancers, and other age‑related conditions.
Daily use of cinnamon is believed to strengthen the immune system and protect the body against bacteria.
Uses
Cinnamon is found in many Caribbean dishes, especially sweets and pastries. It is also used in the creation of cosmetics. It is notably present in the preparation of chocolat de communion.
