Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamimum that is used in both sweet and savory foods. While Cinnamomum verum is sometimes considered to be "true cinnamon", most cinnamon in international commerce is derived from related species, which are also referred to as "cassia" to distinguish them from "true cinnamon".
Cinnamon is the name for perhaps a dozen species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few of them are grown commercially for spice.
Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BC, but those who report that it had come from China confuse it with cassia.
The flavor of cinnamon is due to an aromatic essential oil that makes up 0.5% to 1% of its composition. This essential oil is prepared by roughly pounding the bark, macerating it in sea water and then quickly distilling the whole. It is of a golden-yellow color, with the characteristic odor of cinnamon and a very hot aromatic taste.
Cinnamon is best known as a spice, sprinkled on toast and lattes. But extracts from the bark of the cinnamon tree have also been used traditionally as medicine throughout the world.
In the 17th century, the Dutch seized the world's largest cinnamon supplier, the island of Ceylon, from the Portuguese, demanding outrageous quotas from the poor laboring Chalia caste. When the Dutch learned of a source of cinnamon along the coast of India, they bribed and threatened the local king to destroy it all, thus preserving their monopoly on the prized spice.
Cinnamon begins to be used more often as the weather turns cooler and we draw closer to the holidays that seem to rely on this fragrant spice. In many ways this is a shame. It really should be used year round. Cinnamon is full of healthy surprises that will have you questioning why we lock away these amazing health benefits and limit them to only one or two seasons.
Benefit & Uses: Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavoring material. It is used in the preparation of chocolate, especially in Mexico, which is the main importer of cinnamon. It is also used in many dessert recipes, such as apple pie, doughnuts, and cinnamon buns as well as spicy candies, coffee, tea, hot cocoa and liqueurs. True cinnamon, rather than cassia, is more suitable for use in sweet dishes. In the Middle East, it is often used in savory dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavor cereals, bread-based dishes, such as toast, and fruits, especially apples; a cinnamon-sugar mixture is even sold separately for such purposes. Cinnamon can also be used in pickling. Cinnamon has been proposed for use as an insect repellent, although it remains untested. Cinnamon leaf oil has been found to be very effective in killing mosquito larvae.
It’s been proven effective for menstrual pain andinfertility. Cinnamon contains a natural chemical called cinnamaldehyde, which studies show increases the hormone progesterone and decreases testosterone production in women, helping to balance hormones.
Cinnamon is showing promise as a way to prevent and counteract the symptoms of type 2 diabetes, having a beneficial effect on glucose levels and insulin sensitivity. Diabetics can easily add it to more meals more often, drink it as tea, or even take it as a supplement.
Cinnamon may actually prevent the spread and growth of cancer cells. Cancer cells abnormally take up glucose, ignoring regular metabolic signals. Cinnamon may play a role in reestablishing the proper signals and keeping sugar levels under control so cancer cells cannot grow as quickly or spread as far.
The antimicrobial properties of cinnamon make it an effective way to treat Candida, ringworm, athlete’s foot, and so much more. Cinnamon tea is a great way to increase your body’s natural resistance to Candida.