Cinnamon Cinnamomum zeylanicum, cinnamomum aromaticum, cinnamomum cassia - Ceylon cinnamon, Dalchini, Chinese cinnamon, cassia, Dalchini cassia Archaeologists have found evidence that cinnamon was used in Egypt as long ago as 3,000BC; employed in culinary, ritual and preservative roles, being one of the constituents in their embalming mixtures. Cinnamomum zeyanicum, Ceylon cinnamon or dalchini, is, as its Latin specific name suggests, a native of Sri Lanka, and is the inner bark of the tree's branches, sun-dried after stripping, into tight, tan-coloured fragrant quills. It made quite an early appearance in Europe, brought by the spice caravans of Arab traders, and gained such popularity that, as a commodity, it was second in importance only to pepper during the Middle Ages. The Portuguese seized and occupied Sri Lanka, then known as Ceylon, in the mid-16th century in order to control the supply of the spice, and were succeeded by the Dutch, who, in 1770, began large scale cultivation on the island. Its close relative, Cinnamomum cassia, cassia or dalchini cassia, is Chinese in origin and is darker and rougher in appearance, with a less subtle flavour. Galen, the 2nd century Greek physician, advised that double the weight should be used if substituting cassia for 'true' cinnamon. In ancient China, cassia, or Kwei, was thought to be the Tree of Life, 10,000ft high, flourishing since the beginning of time in Paradise, the beautiful garden situated at the source of the Yellow River. The legend said that whoever managed to enter the garden and eat the fruit of the tree would live in eternal bliss. The leaves, (tej pattar) are also used for cooking and medicinal purposes, being good for the relief of colic and diarrhoea, and they are used in the manufacture of perfumery. Ayurveda and Unani Tibb both recommend cinnamon to aid digestion and to combat diarrhoea and nausea. Culpeper, the 17th century astrologer and herbalist gives the Sun as its ruling astral body, thus associating cinnamon with warmth, power and strength. In European folk medicine, it was said to be sect and stimulating, was thought to raise spirituality and awareness and was used in ‘magic’ incenses to attract money, healing, protection, love and lust. More recently, clinical studies at the United States' Drug Administration's Human Nutrition Centre have shown that cinnamon greatly enhances the ability of insulin to metabolise glucose and that it helps to control blood sugar levels. Some diabetics have reported that eating about 1/4tsp of ground cinnamon daily to have had a beneficial effect on their blood sugar levels. This, happily, has a knock-on effect which also benefits non-diabetics, in that this same action helps the prevention of coronary artery disease and high blood pressure. Nutritionally, both types have basically the same structure, although cassia contains more of the essential oil, cinnamic aldehyde, containing between 1-4%, as against the 1/2-11/2% content in Ceylon cinnamon. 1 teaspoon of the ground spice weighs 2.3g, packs 6kcals of energy, and contains vitamins A, Bl, B2, niacin, vitamin C, sodium, phosphorous, potassium, iron, magnesium, selenium, zinc and a high level of calcium.