Can cinnamon ward off colds

A.� CInnamon, mixed with wine, was traditionally a cure for winter's infections. Its popularity spread to Britain and it was used widely during the Black Death in the hope it would prevent infection. Now the power of cinnamon as an antiseptic, anti-fungal and anti-viral cure has been proved by Western scientists. Today, it continues to feature in hundreds of Chinese herbal formulae.

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Q.� What does it contain that makes it work so well

A.� Its vital chemical ingredient cinnamaldehyde has the useful function of lowering blood pressure, and increasing peripheral blood flow, making it a useful deep-acting, warming stimulant as well as a powerful antiseptic. Besides its value in medicine, cinnamon was used in early times as a perfume, scattered in houses. Such was its popularity, that it inspired the 16th Century Portuguese adventurers to risk the most treacherous sea voyage around Cape Horn to discover its source. The trade, until this time, had been monopolised by Arab spice merchants.

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Q.� Where does it grow

A.� The Portuguese then found it growing in small bushes all over Ceylon (Sri Lanka), where the best cinnamon continues to be grown. Seizing the country, as was the Portuguese's custom in those times, they established their own monopoly of lucrative Cinnamomum verum, sometimes called 'true' cinnamon and a different variety from the one grown in China, Vietnam, Indonesia, Burma and Central America and known as Cinnamomum cassia. Cassia has the stronger flavour and pungency and was reputedly used by Moses to annoint the tabernacle. But it was the more fragrant verum that made the most aromatic breads and cakes.

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Q.� When was cinnamon first used in mulled wine

A.� It was the Romans who first put spices into wine to camouflage a bad wine. The discovery of hot spiced wine as a healing winter warmer came later, reputedly a French invention using Bordeaux or Burgundy wines.

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By Katharine MacColl

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