The use cinnamon

The bark of various cinnamon species is one of the most important and popular spices used worldwide not only for cooking but also in traditional and modern medicines. 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.

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.

Cinnamon is also added to flavour chewing gums due to its mouth refreshing effects and ability to remove bad breath.

Cinnamon has been used as a spice and as traditional herbal medicine for centuries. 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.

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.

Cinnamon also has a natural affinity for lamb, sprinkled on chops or roasts, or in piquant Turkish lamb stew with tomato, apricots, and pistachios. In addition to its culinary uses, cinnamon has been employed as a stomachic and carminative for gastrointestinal complaints as well as other ailments and is still used for these conditions in many countries.
The use cinnamon