Tikvah
Editors’ Pick

July 25, 2024

A Short Jewish History of Cinnamon

From Moses and the Ark to honey cakes.

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.

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