Volume 5: Cinnamon & Seduction - The Sweet Spice with a Scandalous Past

Soft. Warm. Sweet.
That’s the cinnamon we know today.

But behind that familiar comfort is a history that’s anything but gentle. This spice has been the center of myth, secrecy, smuggling, and yes, seduction for over 4,000 years. It’s been burned as incense for gods, stirred into aphrodisiac potions, and hoarded by empires desperate to control its power.

Let’s just say… cinnamon didn’t get its reputation by playing it safe.

Cloaked in Mystery

In ancient times, cinnamon was so rare that its origins were fiercely protected. Arab traders spun wild tales of giant birds guarding cinnamon trees on cliff sides, or snakes coiled around its bark, making it nearly impossible to harvest. These weren’t just tall tales; they were trade secrets, crafted to protect monopoly and mystique.

The truth? Cinnamon came from the inner bark of trees grown in Sri Lanka and parts of India, and later cassia varieties from China and Southeast Asia. But for centuries, only the elite had access.

Cinnamon was once more valuable than gold.

From Pharaohs to Pleasure

The Egyptians used it in embalming rituals. The Romans burned it in temples and laced it through their wine. In the Middle Ages, it became a symbol of sensuality, blended into perfumes, baked into spiced cakes, and gifted between lovers.

It was said to warm the blood, stir the appetite, and soften the heart.
(We’re inclined to believe all of it.)

And yes, it was so sought after that colonial powers fought bitterly over cinnamon-growing territories, including in Sri Lanka, where the Dutch eventually overtook the Portuguese to control the cinnamon trade.

The Moroccan Touch

In North Africa, cinnamon is a staple—but not just in sweets. It shows up in savory dishes: lamb tagines, spiced chicken with almonds, slow-simmered couscous, and honey-glazed pastillas wrapped in paper-thin pastry.

It’s the kind of spice that bridges the earthy and the ethereal.
A flirtation of warmth that lingers without ever overpowering.

At International Spice District, our cinnamon is sourced for its vibrancy—true Ceylon when available, and high-grade cassia when the season calls for it. Aromatic. Lingering. Honest.

How to Use It

• Dust it over roasted sweet potatoes or carrots

• Stir into coffee or tea with a splash of honey

• Add depth to savory stews or braised meats

• Use in rice pilaf with raisins and almonds

• Pair with cardamom, nutmeg, and clove for a warming blend that stuns

✨ Tip: Cinnamon doesn’t need to shout to be heard. A little goes a long, luxurious way.

Next in Spice Stories:

Clove & Conquest – The Tiny Flower Bud That Changed the Map