Humans have been incorporating spices into their diets
for centuries. Initially, spices served to mask unpleasant flavours and odours in food, but over time, they
became essential for enhancing taste and aroma. Cinnamon has been one of the most coveted spices globally for thousands of years, following black pepper.
True cinnamon comes from the bark of Cinnamomum
verum, a species native to Sri Lanka and often referred
to as ‘Ceylon cinnamon’. Due to the limited availability
and ever-growing demand for Ceylon cinnamon, many
similar-looking species from the Cinnamomum genus
are falsely marketed as genuine cinnamon. This practice raises health concerns because these substitutes often contain coumarin, a potentially harmful compound.
Consequently, there is a pressing need to ensure proper
identification and regulation of cinnamon in trade
to protect consumers and uphold quality standards.