In the fascinating world of tea, infusions and spices, some ingredients bring not only flavour and aroma, but also history, functionality and added value. Cinnamon is one of those timeless classics that transcends fashions and generations. With its warm, comforting profile, it has for centuries been a protagonist both in cuisine and in traditional medicine.
But beyond its culinary use, cinnamon stands out as a medicinal plant of therapeutic value, attributed with properties that have been extensively studied and that continue to raise the interest of consumers and natural wellness professionals.
With a millennia-old history and a privileged place in herbal, digestive and functional blends, cinnamon has secured its role as an ingredient of high therapeutic value and a star in many tea blends thanks to its aroma, flavour and properties.
In this article, we will explore all the potential of cinnamon: its types, active compounds, medicinal uses and applications in infusion. A useful guide to enrich your professional catalogue with knowledge, discernment, and proposals that connect with what your customers are looking for.
What is Cinnamon?
Cinnamon is the dried inner bark of trees of the genus Cinnamomum spp., belonging to the Lauraceae family. Once harvested, this bark is carefully separated, left to dry, and naturally curls into the characteristic aromatic sticks, known as quills.
It can be found either in stick or powdered form, with a warm, sweet, and slightly spicy sensory profile that makes it unmistakable.
Beyond its gastronomic appeal, cinnamon stands out for a wide range of properties, supported both by centuries of use in traditional medicine and by recent scientific studies. It is a functional spice of great interest in the field of natural wellness.
Botanical Features of Cinnamon
The cinnamon plant is an evergreen tree that can reach between 8 and 18 metres in height, depending on the variety and cultivation conditions. Its leaves are lanceolate, bright green, and its small, yellowish flowers release a spicy fragrance.
However, the true botanical and commercial value of the tree lies in its inner bark: a thin layer with a soft texture and intense aroma.
The harvesting process of cinnamon requires skills and care. The young tree is cut near the base to stimulate the growth of new shoots, and approximately a year later, the bark of the renewed stems is carefully peeled. The bark is then left to dry in the sun, acquiring its characteristic curled form and becoming a product of high value.
History, Origin, and Global Expansion of Cinnamon
Cinnamon is one of the oldest spices recorded in human history. Its origins lie in South Asia, specifically in Sri Lanka and southern India, where it grows naturally in tropical forests.
Its use dates back as early as 2000 BC, when it formed part of trade networks linking Asia, the Middle East, and Africa.
Cinnamon is mentioned in ancient religious texts such as the Bible, and was used in embalming rituals in Ancient Egypt. In Ancient Rome, it was regarded as a luxury commodity, more valuable even than gold, reserved for the elite and employed in perfumes, ointments, and medicinal preparations.
Over the centuries, Arab merchants kept their true origin a closely guarded secret to preserve their control over the trade. It was not until the Age of Discovery, when the Portuguese arrived in Sri Lanka in the 16th century, that Europe gained direct access to cinnamon plantations. From then on, the spice became a key economic driver of colonial trade routes.
As demand grew, cinnamon was successfully introduced to other tropical regions of the world. Today, it is cultivated in countries such as Indonesia, Vietnam, China, Madagascar, the Caribbean, and Central America, where climatic conditions favour its growth.
Nevertheless, Sri Lanka remains one of the leading producers of the most prized variety: Ceylon cinnamon.
The history of cinnamon is, ultimately, a journey that connects cultures, economies, and traditions across millennia. Its global expansion has ensured that this spice remains as relevant today as it was to the most ancient civilisations.
Composition and Active Compounds of Cinnamon
One of the most fascinating aspects of cinnamon as a medicinal plant lies in its complex and rich phytochemical composition. Behind its aroma and flavour are naturally occurring bioactive compounds that have been studied in fields such as nutrition, phytotherapy, and the formulation of functional blends.
Among the active compounds of cinnamon, the most notable are:
- Cinnamaldehyde: the main compound responsible for its characteristic aroma, as well as the antimicrobial and anti-inflammatory effects attributed to it. It is present in high concentrations in the essential oil.
- Eugenol: an aromatic compound found mainly in Ceylon cinnamon, traditionally valued for its role in natural wellness.
- Procyanidins: polyphenols with well-documented antioxidant properties.
- Coumarins: present in higher amounts in cassia cinnamon. Excessive intake may cause adverse effects, so their proportion is important to consider, particularly in frequent or long-term use.
- Mucilages and tannins: plant substances traditionally employed in herbal preparations for digestive purposes.
Thanks to this unique combination of compounds, cinnamon is highly valued in the preparation of natural infusions, herbal formulations, and wellness-oriented products, both in traditional practices and in current trends.
Types of Cinnamon and Their Properties
Speaking of cinnamon, whether as a medicinal plant or a gourmet spice, inevitably involves considering its different varieties. Although the same name is often used commercially for all of them, there are marked differences between cinnamon types that affect their aroma, composition, and applications.
These differences are especially relevant in infusions and tea blends, where each variety contributes unique nuances in both flavour and functional properties.
The two main varieties available on the market are:
Ceylon Cinnamon (Cinnamomum verum or C. zeylanicum)
Known as “true cinnamon” and the favourite in the premium segment, this variety originates from Sri Lanka and is considered the most prized in both culinary and botanical terms.
Ceylon cinnamon has a delicate, sweet and slightly floral flavour, with a more complex and elegant profile than other varieties. When dried, its bark rolls into fine layers, forming brittle sticks that are easily ground.
Its low coumarin content makes it ideal for regular use, particularly in functional blends, wellness infusions, or applications with a phytotherapeutic tradition.
Cassia Cinnamon (Cinnamomum cassia)
Cassia cinnamon, stronger in every sense, is a variety native to Southeast Asia, especially China, Indonesia, and Vietnam. Its flavour is bolder, spicier, and more pungent, with a more penetrating aroma.
The bark is thicker and harder, usually darker in colour. Its higher coumarin content means this type of cinnamon is generally reserved for occasional use, or for applications where a powerful aromatic impact is desired, such as spiced infusions, chai teas or baked goods.
It is the most widely used variety industrially, thanks to its intensity, durability and more accessible price.
Cinnamon in Traditional Chinese Medicine (TCM)
In Traditional Chinese Medicine (TCM), cinnamon — particularly the Cassia variety — is known as Rou Gui (the bark) and Gui Zhi (the young twigs). For centuries, it has held a prominent place among the group of herbs that warm and mobilise the body’s vital energy, known as Qi.
See this post on Asian medicinal herbs to learn more about the plants of Traditional Chinese Medicine.
According to this ancient therapeutic approach, cinnamon supports energetic functions linked to internal warmth, circulation, and the body’s overall balance.
This age-old perspective reinforces cinnamon’s role beyond the culinary sphere, recognising it as a plant of high value within contexts of holistic care and traditional wellbeing.
Processing Methods and Quality
The processing of cinnamon directly influences its aromatic quality, texture and commercial value. Although the procedure may vary slightly depending on the region and botanical variety, traditional methods remain predominant in the most renowned cultivation areas, such as Sri Lanka and Indonesia.
The process begins with the harvesting of young branches from trees, usually between two and three years old. The outer bark is removed and the inner bark — the part used commercially — is carefully extracted. It is then left to dry in the sun, where it curls naturally.
After drying, the quills are graded by thickness, colour, fragrance and texture.
Key quality criteria include:
- Essential oil content (particularly cinnamaldehyde and eugenol).
- Low coumarin content (especially relevant in the Cassia variety).
- Uniformity of colour and texture.
- Brittleness and thinness of the quill in the Ceylon variety.
In professional settings, organoleptic quality is evaluated not only by its raw aroma but also by its behaviour in infusion: clarity, aromatic persistence and compatibility with other ingredients.
Premium varieties are typically reserved for high-end blends, while industrial grades are used in food products or extracts.
Parts of Cinnamon Used
Cinnamon is utilised in different forms, each with specific applications across the industry:
- Dried inner bark: The most common form, whether as sticks or ground. It contains the highest concentration of aromatic compounds and active principles, and serves as the basis for infusions, blends and culinary products.
- Young twigs (Gui Zhi): Used mainly in Traditional Chinese Medicine, they provide a distinctive aromatic and therapeutic profile compared to the bark, and are incorporated into traditional energy formulas.
- Essential oil: Obtained by distilling the bark or leaves, it is highly concentrated in volatile compounds such as cinnamaldehyde, and widely used in aromatherapy, natural perfumery and functional cosmetics.
- Leaves: Less commonly employed, they are used in certain traditional preparations in specific regions, particularly in South Asia. They add a more herbal aroma and distinct notes compared to the bark.
Understanding these different parts and their properties allows professionals to optimise the use of cinnamon in various formulations and products.
* Dried inner bark of cinnamon in stick form, organic quality. Spice is available for wholesale purchase at our Alveus B2B online store.
Traditional and Current Uses of Cinnamon
Historically, cinnamon has played multiple roles in different cultures: as a spice, a natural preservative, ceremonial incense, and as an ingredient in herbal formulas.
Cinnamon in Infusions, Teas, and Blends
Cinnamon is one of the most versatile spices in the sensory design of teas and herbal infusions. Its warm, sweet, and slightly spicy aromatic profile allows it to act either as a leading note or as a background element in more complex combinations.
In black teas
Cinnamon enhances malty notes and accentuates the aromatic character of varieties such as Assam black tea.
In rooibos and honeybush
Its warmth helps highlight the natural sweetness of these bases.
In chai or Ayurvedic blends
Cinnamon becomes a central element, harmonising with clove, cardamom and pepper.
Other traditional infusions with cinnamon
It is also commonly paired with fennel, anise, mint and/or ginger, bringing aromatic balance and complexity to the blend.
Beyond its functional qualities, cinnamon evokes sensations of comfort, tradition and refinement, turning a simple infusion into a rich sensory experience. Working with Ceylon cinnamon, whether in cut form or fine powder, ensures broader aromatic coverage and greater control over dosage.
For those designing blends or infusion menus, knowing the varieties, the type of cut and the correct dosage is key to achieving balanced and distinctive combinations.
* Apple–Cinnamon Organic Infusion available for wholesale in our B2B online store. A cinnamon infusion made with natural rooibos, roasted buckwheat, and Ceylon cinnamon, among other ingredients.
Cinnamon in Supplements and Functional Products
Cinnamon is frequently used in dry extracts, capsules, and formulations studied for sugar metabolism.
Its phytochemical profile — particularly its cinnamaldehyde and polyphenol content — makes it an ingredient of interest in developments within phytotherapy and functional nutrition.
Natural Cosmetics and Aromatherapy
Cinnamon essential oil is a valuable component in the formulation of cosmetic products and aromatherapy treatments. Its stimulating fragrance is used to create sensory experiences intended to revitalise and restore balance.
In cosmetics, its natural antimicrobial properties are also valued, making it a recurring ingredient in skincare products and massage applications.
As a Spice in Confectionery, Gastronomy, and Beverages
Cinnamon is a key ingredient in the development of food and beverage products, thanks to its gently sweet and spicy aromatic profile. It is widely used in baking, speciality breads, savoury dishes of Oriental tradition, and beverages such as liqueurs.
In seasonal products or recipes with a strong identity, its familiar flavour makes it ideal for festive or traditional dishes. Its versatility allows it to be used ground, in sticks, or infused, depending on the preparation and the desired result.
For culinary professionals, hospitality specialists, and product developers, choosing the right variety (Ceylon or Cassia), format, and dosage can make all the difference in terms of flavour, aromatic balance and perceived quality.
Applications and Final Perspectives
Cinnamon is far more than a fragrant spice. Its history, unique composition and versatility in both formats and applications make it a strategic ingredient for professionals working with infusions, functional products, gastronomy or natural wellness.
Understanding its types, properties and quality criteria allows for the creation of more balanced and distinctive proposals, aligned with current consumer demands.
Whether as the leading note in a herbal blend, a functional ingredient in a supplement, or an aromatic base in a cosmetic product, cinnamon demonstrates that traditional ingredients can continue to serve as sources of innovation when approached with depth and expertise.
