Cinnamon’s most common place in Jewish ritual is in the havdalah ceremony, which marks the conclusion of the Sabbath. Its fragrance is sniffed to lift the spirits of those who might be disappointed that the day of rest has come to an end. While other spices can be used, cinnamon is by far the most common. In almost all traditions, it is also an ingredient in haroset, the fruit-and-nut mixture eaten during the Passover seder. But its most important ritual use is remembered only in the liturgy: as a main component in the incense offering in the Temple, considered the most holy and sublime of all sacrifices.
Paola Gavin looks at this spice’s culinary, medicinal, and biblical history:
Cinnamon is mentioned in several places in the Bible. It was one of the spices that God instructed Moses to use to anoint the Ark of the Covenant and other sacred objects, to signify the holiness of God’s presence (Exodus 30:22–33). It is also mentioned as one of the gifts that Queen Sheba gave to King Solomon (Kings 10:10). Although it does not grow in the area today, cinnamon was found in ancient Israel over 3,000 years ago, and in biblical times it was highly prized for its healing properties and was often used for medicinal purposes—especially for digestive ailments and respiratory problems.
Cinnamon appears in numerous Jewish dishes, from Ashkenazi honey cakes, sweet fritters, auflaufs (souffles), and kugels, to Sephardi vegetable stews—usually with eggplant or pumpkin—and honey-soaked cakes and pastries like tishpisti, travados, and baklava.
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