Cinnamon, with its distinctive aroma, is one of the spices many cultures associate with Christmas. Whether added to Christmas baking or mulled wine, as a cappuccino topping or in a cinnamon-scented candle, its appeal is universal.
Made from the inner bark of trees scientifically known as Cinnamomum, cinnamon has been used throughout history, dating as far back as ancient Egypt.
High in anti-oxidants, it has been used for medicinal purposes including in salves to reduce muscle or joint pain and in biblical times, it was commonly used as a perfume in rubbing oils.
Some add cinnamon sticks to beverages such as a cinnamon tea or apple cider while a pinch of ground cinnamon teamed with warm milk, honey and vanilla extract is another winter warmer.
Cinnamomum verum or the ‘true’ cinnamon tree (not to be confused with its close relative, Cassia) can be grown in New Zealand but it needs a frost-free location. It is said they do better if trees are a bit older and more robust when planted but they also do quite well in pots. Note – the growth rate is much slower here than in the plant’s native Sri Lanka.
