Cinnamon – culinary herb, it tastes good and has heath benefits

Cinnamon is one of the oldest spices known. Ceylon – Sri Lanka and southern India are listed as its place of origin. As early as 2000 BC, it became imported from China to Egypt. In Egypt, they found many uses for this treasured spice – medicine, beverage flavoring and an agent for embalming.

Today its use continues to support beverage/food flavoring with acknowledgement related to the following health benefits:

Anti-microbial – helps stop growth of Candida bacteria. Some studies have also shown it to be an alternative food preservative
Antioxidant – loaded with polyphenols which in tests have outperformed garlic and oregano, two “superfoods”*
Blood sugar control – for Type 2 diabetes, cinnamon may improve the ability to respond to normalize blood sugar levels by stimulating insulin receptors and inhibiting the enzyme that inactivates them.
Brain function boost – by chewing or smelling, cognitive processing may be enhanced.

Part used: This small evergreen tree has its shoots stripped after two years of growth. The bark of the shoots is then dried and becomes either the rounded quill or is ground.

Types: Two primary types that are differentiated through method of harvest, chemical compounds, taste and smell. Cinnamon cassia (Chinese) is the most common; Ceylon Cinnamon is second primary type. (For more information on types:

Nutritional elements include: Iron, calcium and trace elements of Manganese.
Some of the foods/beverages that I use with cinnamon include: coffee, tea, pudding, breakfast yogurt parfait as well as roasts (chicken, beef, pork).


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