Not only does consuming cinnamon improve the body’s ability to utilize blood sugar, but smelling this sweet spice boosts brain activity! Specifically, cinnamon improves attention, virtual recognition memory, working memory, and visual-motor speed while working on a computer-based program. So chew cinnamon-flavored gum when taking tests.

Always considered precious, cinnamon has a history rife with jealously guarded monopolies motivating trade and exploration, including the discovery of the New World by the Europeans. Cinnamon is from the bark of a small evergreen tree, known from remote antiquity, native to Sri Lanka. Imported to Egypt from China four thousand years ago, it was used to embalm bodies. Moses was commanded to use cinnamon as a holy anointing oil, and in the Song of Solomon, cinnamon scents the beloved’s garments. As a sign of remorse, Roman emperor Nero ordered a year’s supply of cinnamon be burned after he murdered his wife.

Up to the Middle Ages, the source of cinnamon was a mystery to the Western world. Arabs established an early monopoly and managed to keep its origin a secret for hundreds of years. Indonesian rafts transported cinnamon to East Africa, and Arab traders brought the spice via overland trade routes to Alexandria in Egypt, where it was bought by Venetian traders from Italy who dominated the spice trade in Europe. The rise of other Mediterranean powers, such as the Mamluk Sultans and the Ottoman Empire, disrupted this trade and Europeans were forced to search for other routes to Asia. Thus, Columbus sailed to Asia and on the way discovered the New World!

Columbus thought he had found cinnamon in Cuba in 1492, but it was the West Indian wild cinnamon. In spite of that, his discovery was the rationalization for continued occupancy of the island. The Portuguese found wild cinnamon in Ceylon in the 1500s and the Dutch took over the island in 1636 and began to cultivate cinnamon. After the British conquest in 1796, the East India Company acquired domination and kept it until the 1800s. Then true cinnamon was grown in other places and cassia bark, which is difficult to distinguish from cinnamon when ground, became acceptable to consumers. Finally, the trade of cinnamon was freed from monopolies and secrets.

6

Alice

Buttery Pecan Rounds

Pecan halves for top (untoasted)

1 cup flour

1/2 teaspoon salt

1 cup softened butter

3/4 cup dark brown sugar

1 large egg yolk

2/3 cup finely chopped pecans

Toast pecan halves at 350 degrees for 10 minutes, rotating every 3 minutes. Cool, then break or chop into small pieces.

Preheat oven to 325 degrees. Sift the flour and salt. Set aside. Cream the butter and sugar for 3 minutes. Mix in the yolk.

On low, mix in the flour until combined. Mix in the chopped pecans with an electric mixer. Chill for 1 hour.

Using a 1-inch ice cream scoop, drop the batter onto parchment paper-lined sheets, spacing 3 inches apart. Press a pecan half on top.

Bake for 12 to 14 minutes, rotating the sheets halfway through. Cool completely. Makes 3 dozen