Cinnamon is the brownish-reddish inner bark of the cinnamon tree, which when dried, rolls into a tubular form known as a quill. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried. Ground cinnamon is perhaps the most frequently used baking spice. It has a sweet, woody scent in both ground and stick forms.
Per 2 tsp of ground cinnamon, it has 46% manganese, 11% fiber, and 5% calcium.
Health Benefits/ Medical Use
Cinnamon has anti-clotting actions thus preventing the formation of unwanted blood clots. Cinnamon’s ability to lower the release of arachidonic acid from cell membranes also puts it in the category of an “anti-inflammatory” food that can be helpful in lessening inflammation. It has also anti-microbial properties that help stop bacterial growth as well as fungi. It is also known for its impact on blood sugar levels. Cinnamon can help people with Diabetes 2 respond to insulin thus, normalizing their blood sugar levels. Just by smelling its scent, it can boost your brain functioning. In addition to that, it improves colon health and provides protection against heart diseases because of its high calcium and fiber content.
Cinnamon is used in cakes, cookies, and desserts throughout the world. It is also used in savoury chicken and lamb dishes from the Middle East. In American cooking, Cinnamon is often paired with apples and used in other fruit and cereal dishes. Stick Cinnamon is used in pickling and for flavoring hot beverages.