The ancient spice, cinnamomum cassia, comes from the inner bark of a tropical, evergreen species of the Laurel family. It is native to India and Sri Lanka and different to cassia or Chinese cinnamon.
The familiar cinnamon quills are prepared from bark, stripped from the tree’s shoots. The outer bark is stripped away, leaving the inner bark to dry out and curl.
In ancient Egypt, the demand for cinnamon and black pepper helped to begin the ancient spice trade, and thus, greater exploration of the world. By the first century A.D., cinnamon was being transported 4500 miles across the sea from Malaysia and Indonesia to the Red Sea. It was highly valued by many and used as a perfume, medicine, preservative and flavouring spice. Many myths surrounded its origin at that time, to protect its source and the great wealth its trade generated.
Cinnamon quills, according to legends, were used to make the nest of the mythical phoenix. The birds carried them to high mountain precipices and as the quills fell to the ground, they were collected and sold.
We use cinnamon sticks as a decoration in our New Shampoo Bar and Red Rooster Soap from our Retro range.
The sticks decorate our spicy Hot Java Ballistic.