Cinnamon red hots remind many of us of childhood, when the tiny crimson morsels had an irresistible allure. Pop a handful into our mouths, and we'd experience a burst of spicy sweetness.
We didn't know it then, but that bold flavor derives from a phenolic compound found in the cinnamon species called cinnamaldehyde. Cinnamomum verum originates in Sri Lanka, but has become a widespread species and is one of the most common spices in kitchens around the world. Although cinnamon is prized for its medicinal and culinary benefits, traditional methods of cinnamon cultivation are hazardous to the workers' health. Today, in the land of its origin, innovative Sri Lankans are working to establish organic production processes and improve the lives of the marginalized castes who cultivate this essential spice.
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