How did cinnamon get to Europe?

The ancient Egyptians were among the first to recognize the value of cinnamon. Some 3,500 years ago they were importing it from lands we know today as Indonesia and southern China; it was used in embalming and religious ceremonies, and was considered to be a gift fit for the gods. Other ancient cultures that made copious use of cinnamon were the Chinese and the Indians, who employed it in everything from perfumes and medicines to pickles and curries.

Traders brought cinnamon to the Middle East, and the Phoenicians were the first to introduce it to the civilized populations around the Mediterranean. Greek and Roman writers praised cinnamon for both its culinary and its medical uses: Dioscorides prescribed it for ailments including jaundice and snakebites, and Galen for coughs, hoarseness, and diarrhea.

During the Middle Ages, cinnamon was considered to be one of the most precious spices in Europe, and was worth more than its weight in gold. The Venetian Republic held a monopoly on the spice trade, and used its vast merchant fleet to bring cinnamon and other spices from the East to Europe. Cinnamon was used to flavor food, preserve meat, and as an ingredient in medicines and cosmetics. It was also used in religious ceremonies, and was sprinkled on the floors of churches to create a pleasant aroma.

In the 15th century, the Portuguese were the first Europeans to sail around Africa and reach the East Indies, which became an important source of spices. They established trading posts in Ceylon (modern Sri Lanka) and began exporting large quantities of cinnamon to Europe. The Dutch later took control of the spice trade, and cinnamon was imported directly to Amsterdam, which became the center of the spice trade.

Cinnamon was introduced to the Americas by the Spanish in the 16th century, and was soon being grown in the Caribbean and Mexico. It is now grown in many tropical regions around the world, including Indonesia, Sri Lanka, India, Madagascar, and Brazil.

Today, cinnamon is primarily used as a flavoring agent in foods and beverages. It is also used in traditional medicine and aromatherapy.