Produce of India:  In India, cinnamon is naturally seen in the forests of western Ghats and commercially cultivated in Kerala, Karnataka and Tamil Nadu.

History: In India and Iran, it is called darchini, meaning “wood from China”, which more accurately describes cassia. The original name came from the Malay word, “kayumanis”, meaning sweet wood. The Roman empire imported huge amounts of cinnamon, and it may have been used mostly in perfumes and fragrances and to flavor wines, but it was not favored as a cooking spice. In the Middle Ages and subsequently, cinnamon, was imported from Egypt, having been brought there by Arabian traders. Cinnamon is considered to be one of the first traded spices in the ancient world.  There are many biblical references to this spice and it is mentioned in the bible by its Hebrew word, kannamon, in Psalms, Proverbs, Ezekiel, and Revelations. Cinnamon was considered so valuable during this time it was equal in worth to gold and ivory.  It was regarded as a suitable gift for Monarchs and for Gods. Ancient Egyptians used cinnamon as part of their embalming rituals.

Active Ingredient: The most important constituents of cinnamon are Cinnamaldehyde and trans-cinnamaldehyde, that contributing to the fragrance and to the various biological activity observed with cinnamon.