Cinnamon

They say that the sticks which the Phoenicians have taught us to call “cinnamon” are carried by large birds to their nests, which are built of mud plastered onto crags on sheer mountainside, where no man can climb. Under these circumstances, the Arabians have come up the following clever procedure. They cut up the bodies of dead yoke animals such as oxen and donkeys into very large pieces and take them there; then they dump the joints near the nests and withdraw a safe distance. The birds fly down and carry the pieces of meat back up to their nests — but the joints are too heavy for the nests. The nests break and fall to the ground, where the Arabians come and get what they came for. That is how cinnamon is collected in that part of Arabia, and from there it is sent all over the world.
– Herodotus

With the increasing refinement of the printing press, and greater number of botanists, gardeners, and natural historians, the 18th century gave birth to the professional botanical illustrator. Field guides and catalogues needed images that gave a detailed representation of plants down to the last leaf, so that the general public could identify them easily. La botanique was one of the most impressive publications, printed in 1774 in the name of Nicolas François Regnault. His wife Geneviève drew and engraved most of the prints. Cinnamon was a hot commodity back then. Just seven years before this was printed, the Dutch East India Company established the Anjarakkandy Cinnamon Estate in Kerala, South India.

• Cinnamon Bark Fragrance from Demeter
• Cinnamon Tea from Adagio Teas
• Chocolate Cinnamon Ribbon by Jane Porter
• Cinnamon Red Lipstick by Lindsay
• Hot Cinnamon Sunset Tea from Harney & Sons
• Shizuka Scarf by Marzena Sztuk

Learn more about the different types of cinnamon and try our favorite kind: Vietnamese Extra Fancy Cinnamon from Penzey’s Spices