Cinnamon was one of the first spices priced and enjoyed by man since the early days of civilization. It was precious not only as a flavoring agent for food, but was esteemed as a medicine, as a perfume and as one of the aromatics burned as incense. The Egyptians were importing cinnamon nearly 2000 years before Christ; wealthy Romans luxuriated in cinnamon scented baths. Every medieval magician kept mentioned it in their herbals, and even now use it medicinally.
Cinnamon is one of the most
important tree spices in Sri Lanka.
It consist of layers of dried pieces
of the inner bark of the branches
and young shots from the
Coumarin is known to cause liver and kidney damage in high concentrations. True Ceylon cinnamon has negligible amounts of coumarin. Ceylon Cinnamon has between 2-5 ppm of coumarin compared to Cassia (2000-5000 ppm). Ceylon Cinnamon has between 0.001-0.005 milligram of Coumarin per tea spoon. Cassia has atleast 1000 times more Coumarin than Ceylon Cinnamon. All other varieties of Cinnamon, except Ceylon Cinnamon, have much higher coumarin content.