Warm, comforting, and endlessly versatile, cinnamon is one of the world’s oldest and most treasured spices. Used in our Signature Velora Tea, it brings a rounded, natural warmth to every cup, but its story, and its health benefits, go back thousands of years.
A Spice of History and Heritage
Cinnamon’s history stretches back further than almost any other spice. Ancient Egyptians used it in embalming and prized it as a gift fit for kings, and it is even mentioned in the Old Testament as an ingredient in sacred anointing oil. For centuries, its true source was a closely guarded secret: Arab spice traders invented elaborate tales of dangerous birds and giant snakes guarding cinnamon groves, deliberately obscuring its real origin to protect their monopoly on the trade.
That true origin was the island of Sri Lanka, once known as Ceylon, where the cinnamomum verum tree grows wild along the coast. When Portuguese, then Dutch, then British colonial powers discovered this, they fought for control of the island for over 300 years. Cinnamon was so valuable that it helped shape the spice trade routes connecting Europe, the Middle East, and Asia.
By the Middle Ages, cinnamon had become a symbol of luxury and status across Europe, used in everything from spiced wines to elaborate feasts. Today it’s one of the most widely used spices in the world, found in kitchens on every continent.
Fun fact: In the 17th century, the Dutch East India Company went so far as to burn cinnamon stockpiles in Amsterdam to keep prices artificially high, a costly reminder of just how prized this spice once was.
Two Types of Cinnamon (And Why It Matters)
Not all cinnamon is created equal. There are two main types sold around the world, and the difference matters more than most people realise:
- Ceylon cinnamon (“true cinnamon”): Lighter in colour, softer, and more delicate in flavour, this is the variety native to Sri Lanka. It’s lower in a natural compound called coumarin, making it the better choice for those who consume cinnamon regularly.
- Cassia cinnamon: Darker, harder, and more intensely flavoured, cassia is what you’ll find in most supermarket spice jars. It’s cheaper to produce but contains meaningfully higher levels of coumarin, a compound that, in large amounts, has been linked to liver concerns.
According to the European Food Safety Authority, the tolerable daily intake of coumarin is around 0.1mg per kilogram of body weight. For most people using a pinch or teaspoon of cinnamon occasionally, this isn’t a concern, but for anyone consuming cinnamon daily or in supplement form, choosing Ceylon over cassia is the safer, more considered choice.
Source – European Food Safety Authority, Scientific Opinion on Coumarin
Health Benefits of Cinnamon
Beyond its warmth and flavour, cinnamon has earned its place as one of the most studied spices in nutritional science, with real research behind many of its traditional uses.
Blood Sugar and Metabolic Support
Cinnamon has been shown to help the body use insulin more effectively, supporting healthier blood sugar levels after meals. One of the earliest and most widely cited studies found that daily cinnamon intake improved fasting blood glucose, as well as cholesterol and triglyceride levels, in people with type 2 diabetes.
A later meta-analysis of multiple trials confirmed these effects, though researchers note that results vary depending on the type and dose of cinnamon used.
Study – Diabetes Care, 2003; Annals of Family Medicine, 2013
An Antioxidant Powerhouse
Gram for gram, cinnamon is one of the most antioxidant-rich spices in the world. In a widely cited USDA-led study ranking the antioxidant content of everyday foods, cinnamon came out on top, ahead of even blueberries and pomegranates when measured by weight.
These antioxidants, including a group of plant compounds called polyphenols, help protect the body’s cells from oxidative stress, a process linked to ageing and chronic disease.
Study – American Journal of Clinical Nutrition, 2006
Heart Health Benefits
Cinnamon’s active compound, cinnamaldehyde, has been linked to improvements in cholesterol and triglyceride levels, both important markers for cardiovascular health. Some research also suggests cinnamon may help support healthy blood pressure, likely thanks to its antioxidant and anti-inflammatory effects working together.
Study – Current Pharmacology Reports, 2015
A Natural Anti-Inflammatory
Chronic inflammation is linked to a wide range of long-term health issues, and cinnamon’s plant compounds have been shown to help calm inflammatory responses in the body. This is one of the reasons cinnamon has featured in traditional medicine systems, from Ayurveda to Traditional Chinese Medicine, for thousands of years.
Why We Use It in Velora Tea
In our Signature Velora Tea blend, cinnamon plays a quiet but essential role. It rounds out the brighter notes of ginger and the floral warmth of cardamom and saffron, giving the whole cup a comforting, balanced finish. It’s the ingredient that ties everything together, familiar, grounding, and instantly recognisable in every sip.
More Ingredients to Explore
Curious about the other botanicals in our blend?
Read about Ginger – The Ultimate Wellness Root
Read about Cardamom – Surprising Powers for Mind & Body
Try the Tea that Brings It All Together
Taste the warmth of cinnamon, balanced with saffron, cardamom, ginger, and green tea.