Cinnamon is a spice used since time immemorial, probably one of the most ancient known.This is how Herodotus describes the terrifying conditions of the cinnamon harvest. He was told this story by the Phoenician sailors, who no doubt wished to protect the source of their supplies: The Arabs wrap their whole body and face, except the eyes, in the skins of oxen or other animals, before going to harvest it. It grows in a shallow lake, but whose shore and waters serve as the abode of beasts with wings, very much like our bats, who grow frightening cries and are of a formidable force. You have to protect your eyes from their attacks in order to collect cinnamon”. The Egyptians used it to embalm their dead. The Bible quotes it as one of the essences that make up the oil of holy anointing: The Lord spoke to Moses: Obtain also first-quality spices: liquid myrrh, 500 shekels, aromatic cinnamon, half, 250 shekels, aromatic reed, 250, broken, 500 shekels of the sanctuary, with a hin of olive oil (=50cl). Thou shalt make it the oil of holy anointing, a fragrant mixture, a perfumer’s work. It shall be the oil of holy anointing. (Exodus 30/22-25) The Asians are perhaps the first in the history of the world to trade, and to travel to meet other countries, in some cases to try to create alliances, to defend themselves against nomadic invaders. Trade between distant China and western countries seems to have followed various routes over time. By land, for example: - The Silk Road connected China to the Mediterranean, through Central Asia. This is the journey Marco Polo made during his expedition to China, between 1270 and 1290. Along this path the goods – the main one, from China, was silk – but also scientific and technical knowledge, religions, arts and of course spices. Samarkand, where caravans flow, becomes the necessary gateway to what is now called “technology transfer” between China and the West. The Chinese secrets of paper making, silk weaving, and metalworking escape the vigilance of the Chinese, and spread considerable technical advances in the Western world. By sea and land: -The other route used by merchants, of course, is the seaway, also known as the incense route. The Arab sailors boarded in South India, on the coast of Malabar, carried by the summer monsoon (from July to September). There, they exchanged their goods for those coming from China. The return trip was made thanks to the autumn monsoon (October and November), through the Persian Gulf and the Red Sea, then by land, or by taking, for example, the first Suez Canal, 150 km long, dug 2000 years before Jesus-Christ through the pharaohs, the Arab and Egyptian merchants then transported their goods this time up to the Phoenician sailors, who already held the monopoly of the spice trade in the Mediterranean 1500 years before our era. Finally, by sea: -When Vasco de Gama managed to pass the Cape of Good Hope, in the 15th century, the road to India was opened. A third route is therefore used. The European nations launch themselves, without intermediaries, in the spice trade, which will allow them to become powerful empires or, on the contrary, lead them to misery... - No bark is used as a spice except cinnamon. Ceylon cinnamon (Cinnamomum verum) is a tree species belonging to the family Lauracées native to Sri Lanka. This cinnamon should not be confused with broken cinnamon (Cinnamomum cassia), which tastes less rich, and which has the disadvantage of being very rich in coumarin, a substance that is accused of having toxic effects on the liver: the European Food Safety Authority considers the acceptable daily intake to be 0.1 mg of coumarin/kg body weight. But this dose is exceeded by the consumption of a teaspoon of cinnamon from China. Under the name "Cinnamon", Arcadie markets exclusively Ceylon cinnamon, grown in Madagascar. Cinnamon is grown all over the world. The first harvest on the cranberries occurs 5 to 6 years after planting, so that it retains a shrubby port. The branches are pruned every two years, and the bark collected at the time of the sap rise. It is the drying of the barks that causes their winding, giving them their characteristic appearance of small rollers. The specific scent of Ceylon cinnamon comes from its concentration of eugenol and cinnamic aldehyde, a mixture that gives it an inimitable taste.