Food Safety Focus | Cinnamon
Food Safety Focus
Hello All Team Members!
I hope this message finds all of you and your families safe and well,
Today I wanted to talk about one of the most sought-after ingredients in history; a spice that is used frequently in many recipes, especially during the holiday season… Cinnamon! Let’s take a closer look, shall we?
Cinnamon harvested from the inner bark of several tree species called “Cinnamomum” has been traded for thousands of years as a gift for rulers and the most powerful elite. Having come to Egypt at around 2000 BC, ancient Egyptians even used cinnamon to help in their process for making mummies.
True cinnamon, called “Cinnamomum verum” which translates to “true cinnamon” in Latin, is native to India, Bangladesh, Sri Lanka (formerly Ceylon) and Myanmar (Burma). Some people have claimed that cinnamon originally came from China but the cinnamon native to China is called “Cinnamomum cassia”. Both are part of the Laurel “Lauraceae” family. Only a few species of Cinnamomum are grown for commercial use today.
The source of cinnamon was a mystery to many over the ages as people would protect their sources to get a better price advantage in the market. An old legend claimed that cinnamon was collected from the nests of cinnamon birds, as a way to charge their customers more for the spice. It was reported that just at the turn of the century AD, the cost of around 12 oz. of cinnamon cassia was worth an entire week’s wages for the common worker and a more expensive variety of cinnamon could cost over 10 times that amount!
Thankfully cinnamon is much easier to find today and the cost is far more reasonable, so you can enjoy this delicious and valuable spice with all your favorite recipes.
I hope you enjoyed this message and as always, thank you for all of you do to provide safe food for our families, each and every Day!
Justin Straka Food Safety Manager
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