Ingredients & Lore
blended with black tea, cinnamon bark and natural cinnamon flavor
Cinnamon was among the spices whose trade funded the glories of Venice. Earlier in civilization, Egyptians used it for embalming (cinnamon has antibacterial properties) and Rome imported vast quantities of it, oddly enough to flavor wine, but not food. Using cinnamon as cooking spice became common during the Middle Ages, when it also gained a reputation as a digestive, an aphrodisiac, and a cold remedy. Nowadays, cinnamon is mainly used to flavor desserts, as well as a companion to coffee and tea.