Cinnamon: Health benefits and cooking

Cinnamon is an age-old spice. It is often mentioned in the Old Testament of the Bible and there are indications of its use in Egypt as early as 3000 BC. It was used in ancient Egypt not only as a beverage flavoring and medicinal herb but also as an embalming agent. Cinnamon has a pungent sweet aroma and flavor and is pale brown. Cinnamon is actually made from the bark of a small tree that grows around the world in places like Brazil, Egypt, India, Sri Lanka and Vietnam.

The cinnamon tree is a tropical evergreen that can grow up to 7 m in its natural state. It has thick scabrous bark and strong branches. The bark has a pleasing fragrance and warm, sweet, aromatic taste in its natural or cooked state.

Recent studies have determined that consuming as little as one-half a teaspoon of cinnamon daily may reduce blood sugar, cholesterol and triglyceride levels by as much as 20% in type 2 diabetes who are not taking insulin. For common cold, influenza and sore throat: Boil ½ tsp each powdered cinnamon and black powdered pepper in 1 teacup water. Add honey and drink.

It was reported that cinnamon also use in arthritis, asthma, cancer, diarrhea, fever, heart problems, insomnia, menstrual problems, peptic ulcers, psoriasis and spastic muscles.

Cinnamon is used in a variety of dishes worldwide – curries, soups, spice rubs, pumpkin and winter squash, poached fruit, mulled and hot beverages and most notably, on baked goods. Cinnamon also has a natural affinity for lamb, sprinkled on chops or roasts, or in piquant Turkish lamb stew with tomato, apricots, and pistachios.

The most popular type of cinnamon in the United States, cassia is heavenly for baking, but it’s also divine in marinades and meat dishes.

Oil of cinnamon produces a more pleasing flavor than ground cinnamon. However, the former is expensive. It is of a light-yellow color, which deepens by exposure to the air.
Cinnamon: Health benefits and cooking