Cinnamon has been used for centuries both as a culinary spice and for medicinal and other purposes. The ancient Egyptians included cinnamon in their embalming mixture. Moses combined cassia (cinnamon) and other spices with olive oil to anoint the tabernacle and its furnishings.
The name cinnamon is derived from a Greek word meaning sweet wood. It’s made from the inner bark of the cinnamon tree—an evergreen of the Laurel family. The rolled bark is allowed to dry, forming a scroll or quill. The quills are then cut into two- to three-inch sticks or ground into powder. The ground cinnamon has a stronger flavor than the sticks and can stay fresh for six months, while the scrolls last longer. Both should be stored in a cool, dark, and dry place.
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