Cinnamon

Mmm... cinnamon...

Cinnamon is a very common spice that most people are familiar with. Many of us got our first tastes of it as children. My first recollections of cinnamon were in cinnamon toast, or one of my favorite candies- fireballs. Apple pie would be bland without it. Pumpkin pie, and of course cinnamon buns too. It's a spice that appeals more to our sense of smell than taste. Truly cinnamon doesn't register on our taste buds at all, but instead as a fragrance, reminding us once again how the two senses are so intimately connected. Cinnamon smells warm and earthy, a bit bitter, a lot spicy, and very woody. It's a pungent smell that is absolutely unmistakable.

Like many herbs and spices, cinnamon has a long history that goes beyond food. Far beyond. Cinnamon was once so highly-prized that wars were fought over it, it was used as currency, and it has been said to have aphrodisiac powers.

In the Laurel family, true cinnamon originates in Sri Lanka, and is also known as Ceylon cinnamon, and is dated by Chinese writings as early as 2800 BC. It's western name is derived from the Arabic and Hebrew term amomon, which means "fragrant spice." Cinnamon was so valuable at one time that Pliny the Elder wrote of 350 grams of cinnamon being worth fifteen times its weight in silver.

Because cinnamon was so highly sought after and for many years produced in only one place, anyone who controlled its flow would profit immensely. Portuguese traders made their way to Ceylon (around the southern tip of Africa) in the 15th century. Later the Dutch recognized the value of cinnamon, and by 1640, had displaced the Portuguese and gained control of the Cinnamon monopoly. In 1796, English control of the seas allowed them to take Ceylon from the Dutch.

Cinnamon remained prized all the way up until 1833 when other countries found it could be easily grown in such areas, including Java, Sumatra, Borneo, Mauritius, Réunion and Guyana. Cinnamon is now also grown in South America, the West Indies, and other tropical climates. The cinnamon often found in the US is not considered "true" cinnamon, but rather is a lesser quality known as "cassia."

In ancient times cinnamon was commonly used in religious, spiritual and ritual uses. It was a known ingredient in the Egyptian embalming process- which similarly cinnamon was also valued for it's preservative qualities for meat. This is due to the phenols, which inhibit the bacteria responsible for spoilage, and the strong aroma masked the stench of aged meats. The Roman Emperor, Nero, ordered an entire year's supply of cinnamon to be burnt as a sign of remorse after he murdered his wife.

The Old Testament mentions the use of cinnamon several times, including when Moses is commanded to use both the sweet and bitter forms in the holy anointing oil, in Provers where lovers beds were perfumed with herbs including cinnamon, and in the Song of Solomon where his beloved's garments are said to be scented with cinnamon.

In Medieval times cinnamon was used as a staple ingredient, along with ginger, in many recipes. At the time, most meals were prepared in a single cauldron, so casseroles and stews containing both meat and fruit were typical. Cinnamon helped bridge the two flavors. When crusaders brought home precious sugar, it too was added to the kettle. One combination of these flavors still survives today as mince pie. Unfortunately what's known as "mince meat" today rarely actually contains meat, but apples instead.

For as long as cinnamon has been used as a spice for food, it has also been used medicinally. Texts reveal it was used as early as 4000 years ago in China, and was known as kwai. Medieval physicians used it to treat coughing, hoarseness and sore throats. Cinnamon was a popular medicinal herb in Ancient Rome, and was useful in treatments ranging from inflammation, poisonous bites, menstrual disorders, as well as treating symptoms of the common cold and flu.

Cinnamon was also commonly known in the ancient world for its antibacterial, antiseptic, anti-parasitic and anti-fungal properties, and it was often applied to externally to wounds and irritating skin conditions. During childbirth, women were given cinnamon as a sedative to ease the pain and discomfort of labor. It also was found to be useful in treating gastro-intestinal troubles, such as nausea, indigestion, and diarrhea.

Today cinnamon still has a wide variety of medicinal uses. Studies have shown that just a half teaspoon of cinnamon a day can lower LDL cholesterol, it can have regulatory effect on blood sugar (making it especially beneficial for those with type 2 diabetes,) and in some studies cinnamon has shown an ability to stop medication-resistant yeast infections. In addition, it has been found to have anti-clotting effects on the blood. Other studies have found that smelling cinnamon boosts cognitive function and memory, and Kansas State University researchers found that cinnamon fights E. coli bacteria in unpasteurized juices. Nutritionally, cinnamon is a great source of manganese, iron and calcium.

In culinary terms, cinnamon is one of the biggest workhorses of the spice shelf. Cooks use it for everything from flavoring baked goods and drinks, but it also works wonders in stews and sauces. It matches especially well with apples, berries, chicken, chocolate, coffee, lamb, oranges, and pears. It's one of the ingredients of my favorite hot chocolate as well. There are so many things you can do with cinnamon. How about a little hot spiced apple cider or mulled wine?

Spiced Cider is ridiculously easy to make, and is one of my favorite treats of Autumn.

Spiced Apple Cider

Ingredients:
1 quart apple cider
2 cinnamon sticks
Zest of 1 lemon
1 cup dark rum (optional)
*thin sliced apples and cinnamon sticks for garnish

Pour apple cider into a large sauce pan.

Add cinnamon sticks and lemon zest.

Bring to a boil, then reduce heat and simmer for 15 minutes.

Remove from heat and strain.

Add dark rum if desired.

Serve warm in coffee mugs, garnish with apples and cinnamon sticks.

Magically speaking, cinnamon is as versatile in spellwork as it is in the kitchen, with uses ranging from money spells, love spells, protection and promoting psychic awareness. Cinnamon is a Sun herb, so it invokes a gentle warmth, rather than the fiery blaze of Mars. Because it is considered a Fire herb, you can often find it used in various forms of love and sex magick.

Magic doesn't have to be complicated to work. Some of the simplest spells sometimes work best of all. In true Kitchen Witch fashion, here are a few useful little spells you can do around the home or business without a lot of ritual involved. It's what we Witches like to call "practical magick."

-Sprinkle a little cinnamon in your coffee in the morning may help to improve business.

-To protect yourself from gossip or the envy of others, place a tiny dot of cinnamon* on your breast bone in the morning while dressing.

-Sprinkle a little cinnamon under the phone. It may help you get that difficult person to call you back.

-Eating a cinnamon flavored candy before you need to make a presentation or a speech, can help you be more eloquent (as the spice is ruled by Mercury.)

-The next time you wash the floor, add a dash of cinnamon to the pail to increase business.

*WARNING: Do not use the essential oil on skin without dilution in a carrier oil! There's a reason it's considered a Fire herb. Just a drop or two in the carrier oil is sufficient.

Now if you don't mind, I'm going to make some baked apples... with cinnamon, of course!