“In November, the smell of food is different.”
Cinnamon is a spice that has found a home in many tea drinkers’ cups. But how did it get there? Where does it come from? Why did we start blending it with our tea? Let’s find out!
Native to South Asia, cinnamon eventually found its way in Africa and Europe via the silk road. Among the ancient nations it found itself in, cinnamon was so highly valued that, in many cases, it was gifted to some of the wealthiest and most powerful monarchs of the time. It was commonly used in food, as incense, and of course… tea!
The history of cinnamon use in tea can be easily traced along with the history of chai, considering that cinnamon is native to India. It’s an incredibly common ingredient found in chai tea blends and beyond. Tell us more, you ask? Well, cinnamon is a common pairing with rooibos. The rich maltiness of rooibos is only enhanced by the sweet spiciness of cinnamon.
Cinnamon’s incredible flavor also comes with some incredible health benefits, as well. The iconic aroma of cinnamon comes from the oil cinnamon bark extrudes. This oil contains a high amount of cinnamaldehyde, which is a chemical that can improve your metabolism and reduce inflammation. Cinnamon also contains a high amount of polyphenols, which are great antioxidants. It can also lower blood pressure, reduce the risk of heart disease, and it may have beneficial effects on neurodegenerative diseases!
There’s a long list of teas here in the tea shop that feature cinnamon. Spicy Orange, Aztec Chai, and Chemical X, just to name a few. Like I mentioned earlier, cinnamon enhances the flavor of tea a lot. Spicy Orange, for example, pairs its sweet citrus flavor with the spiciness of cinnamon perfectly. It just wouldn’t be the same without cinnamon! We couldn’t imagine most cinnamon teas without it…
Cinnamon is such an iconic flavor that it’s easy to picture it in your mind without even tasting it. Whether it’s in chai, coffee, or Spicy Orange, cinnamon has a home in the cups of people all around the world. By far, it’s one of the most essential spices in the tea world.