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In the 18th century, a Basque pirate captain named Sopite thoughtfully provided something to sprinkle on top of one’s fashionable morning dose of hot chocolate, bringing the first cinnamon from Sumatra to France, in a daring trip ordered by royal command in the middle of a war (his ship, La Basquaise, met five English vessels on the way home and beat them all).

Cinnamon sticks are bâtons de cannelle; ground cinnamon is cannelle moulue.

Herbs and spices

Text © Dana Facaros

Image by mhiguera