And that gave me my jolly red nose.”
—Ravenscroft, Deuteromela, Song 7 (1609).
The cinnamons of the market are the inner barks obtained from trees of tropical countries and islands. The plants are quite ornamental; twenty to forty feet high; smooth, enduring, green, simple and entire leaves. The flowers are small and very insignificant in appearance.
Cinnamon is an old-time, highly-priced spice. It is mentioned in the herb book of the Chinese emperor Schen-nung (2700 B. C.), where it is described under the name Kwei. From China it was introduced into Egypt about 1600 or 1500 B. C. The cinnamon and cassia mentioned in the Bible were introduced by the Phoenicians. About 400 or 300 B. C. cinnamon still belonged to the rarities of the market and little was known regarding its origin and cultivation. Plinius stated that it was not a native of Arabia, but does not explain what its native country was. About the fourth century of our era cinnamon found its way into Turkey and Asia Minor, where it was employed as incense in church ceremonies. In the sixth century Trallianus recommended the still very expensive spice for medicinal purposes. During the tenth century the price of this article became much reduced and it was used as a spice, principally in the preparation of fish meats. In England it was used in veterinary practice. Although China is undoubtedly the home of the cinnamons they were apparently entirely overlooked by Marco Polo, the eminent traveler and historian, who visited the greater part of China. Oil of cinnamon was prepared as early as 1540.
There are several varieties of cinnamon upon the market. Cassia cinnamon, which is a Chinese variety, is obtained from Cinnamomum cassia. The bark is quite thick and contains only a small amount of volatile or ethereal oil. It is of little value yet it is exported on a large scale. It forms the cheap cinnamon of the market. There are other Chinese cinnamons of good quality which constitute the principal commercial article. The Saigon cinnamon is by far the best article. It also is Chinese, obtained from an undetermined species. It is the strongest and spiciest of the cinnamons and it is the only variety official in the United States Pharmacopoeia. The bark is of medium thickness, deep reddish brown and rich in volatile oil. The Ceylon cinnamon, from India, is noted for the delicacy of its flavor, but it contains comparatively little volatile oil. The bark is very thin and of a lighter brown color than that of the Saigon cinnamon.
Nearly all of the cinnamon of the market is obtained from cultivated plants. There are large plantations in southeastern China, Cochin-China, India, Sunda islands, Sumatra, Java and other tropical countries and islands. In many instances little or nothing is known regarding the cultivation, collecting and curing of cinnamons. As a rule the trees are pruned for convenience in collecting the bark. In the better-grade cinnamons the bark from the younger twigs only (1½ to 2 years old) is collected. This is removed in quills, the outer corky inert layers being discarded and dried. As the drying proceeds the smaller quills are telescoped into the larger for convenience in handling, packing and shipping. The color changes to a reddish brown and the aroma increases. Two crops are collected annually; one, the principal crop, in May and June; the second from November to January. The blossoms are formed during May and June and the fruit ripens in January; these periods correspond to the periods of collecting. The older, dry, corky bark should not be collected, as it contains little volatile oil. In all carefully prepared cinnamons the outer bark layers are removed by scraping.
Cinnamon is quite frequently adulterated; poor qualities are substituted for good qualities or added to the better qualities. This applies especially to ground cinnamon.
Cinnamon is one of the richest of the spices. Its flavor is quite universally liked. It is employed in pies and other pastry, in drinks, in the preparation of hair oils and hair tonics, in confectionery, with pickles, etc., etc. Medicinally it is employed as a corrective, in dysentery and in coughs. The excessive consumption of spices, cinnamon included, is a pernicious practice, as may be gathered from the opening quotation from Ravenscroft. Spices cause pathological changes in stomach, the liver and other glandular organs in particular. Quite frequently those addicted to the use of spices are also addicted to the use of alcoholic drinks, and it is more than likely that the “jolly red nose” referred to was caused by the alcoholic stimulants rather than the spices.
The not fully matured flowers are known as cassia buds and are used as a spice. They are not unlike cloves in appearance. The roots of the various cinnamon trees yield camphor. The leaves yield volatile oil and the seeds a faintly aromatic fat.
Albert Schneider.