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Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BC, but those who report that it had come from China confuse it with cassia. Cinnamon was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a deity; a fine inscription records the gift of cinnamon and cassia to the temple of Apollo at Miletus. Although its source was kept mysterious in the Mediterranean world for centuries by those in the spice trade to protect their monopoly as suppliers, cinnamon is native to India, Sri Lanka, Bangladesh, and Myanmar.
The first Greek reference to Kasia is found in a poem by Sappho in the seventh century BC. According to Herodotus, both cinnamon and cassia grew in Arabia, together with incense, myrrh, and labdanum, and were guarded by winged serpents.
In Ancient Egypt, cinnamon was used to embalm mummies. From Hellenistic times onward, Ancient Egyptian recipes for kyphi, an aromatic used for burning, included cinnamon and cassia. The gifts of Hellenistic rulers to temples sometimes included cassia and cinnamon.
Cinnamon was brought around the Arabian peninsula on rafts without rudders or sails or oars, taking advantage of the winter trade winds. Pliny the Elder also mentions cassia as a flavoring agent for wine.Here are 6 possible side effects of eating too much Cassia cinnamon :
May Cause Liver Damage. Cassia or “regular” cinnamon is a rich source of coumarin.May Increase the Risk of Cancer.May Cause Mouth Sores.May Cause Low Blood Sugar.May Cause Breathing Problems.May Interact With Certain Medications.