Cinnamon is one of the most universally known spices available today. It appears in both powder and in sticks. The cinnamon stick is actually the brown bark which is dried and rolled into what is also known as a quill.
Real cinnamon comes from Sri Lanka (formerly Ceylon) from where 10,000 to 12,000 metric tons are exported annually. Oftentimes, both Ceylon cinnamon and Chinese cinnamon (cassia) are labeled as cinnamon. Most powdered cinnamon sold in the United States is actually cassia. If you want to find the sweeter, more refined tasting Ceylon variety, you may need to shop in a local spice shop.
Cinnamon has a long history dating back to 2800 BC in China. The name comes from the Greek word kinnamomon. It is mentioned four times in the Bible, famous for its fragrance. The priests used it in their holy anointing oil (Exodus 30:23). It was also used simply because of its fragrant smell (Proverbs 7:17; Song of Solomon 4:14; Revelation 18:13). Cinnamon gets its flavor and scent from cinnamaldehyde, a compound in the bark.
Ancient Egypt was famous for their skill in embalming, a process which used cinnamon. They also used it in medicines and flavorings for drinks and food. Cinnamon became expensive by the Middle Ages and was a major indication of a person’s social status.
Though most commonly used as a spice, cinnamon has many health benefits. Studies have shown that just 1/2 teaspoon of cinnamon per day can lower LDL cholesterol. Other studies suggest that cinnamon may have a regulatory effect on blood sugar, making it especially beneficial for people with Type 2 diabetes. It has also been shown to stop some types of yeast infections.
Cinnamon can reduce arthritic pain in just one week, according to a study at Copenhagen University. Cinnamon is a natural food preservative. Food containing cinnamon spoils at a slower rate because it inhibits the growth of certain bacteria. Cinnamon also reduces heart problems because of its anti-clotting factor. Lymphoma and leukemia cancer cells stopped spreading in the presence of cinnamon, according to a study in Maryland at the Department of Agriculture.
Use of cinnamon can even help you think and memorize. It also fights E. coli bacteria found in unpasteurized juices. Cinnamon is a great source of calcium, iron, fiber, and manganese. The calcium and fiber combined help remove bile and this prevents damage to the colon and reduces colon cancer. The fiber also relieves irritable bowel syndrome and constipation.
Cinnamon has been used to treat yeast infections of the mouth and vagina, stomach ulcers, and head lice. Components of the essential oils are responsible for these healing qualities. Cinnamon also fights bacteria, fungi, and parasites.
Cinnamon has also been valued through history for its warming qualities. This use can be traced back to traditional Chinese medicine. It can provide relief at the onset of a cold or flu by giving the patient tea with cinnamon and fresh ginger.
Here are some recipes for enjoying cinnamon in a variety of ways. Adding ground cinnamon to black beans to be used in burritos or nachos will give them a uniquely delicious taste. Simmer cinnamon sticks with soymilk and honey for a deliciously warming beverage. Healthy saute lamb with eggplant, raisins and cinnamon sticks to create a Middle Eastern inspired meal. Add ground cinnamon when preparing curries. Drizzle flax seed oil onto whole wheat toast and then sprinkle with cinnamon and honey. Enjoy cinnamon toast with a healthy twist.
Though cinnamon is healthy, as with all spices don’t think “a little is good, a lot is better.” Cinnamon is known to be toxic in large doses. Nor does cinnamon replace needed medications. Cinnamon should be kept in a tightly sealed glass container in a cool, dark, and dry place. A sweet smell indicates it is still fresh.