HISTORY
The name cinnamon
comes from a Greek word meaning sweet wood and is actually the dried inner bark
of a small evergreen tree belonging to the family of laurel trees. There are two main varieties of Cinnamon in
use today. Cinnamonum verum is known as
True or Ceylon cinnamon which is native to Sri Lanka and has a milder, sweeter
flavor, more aromatic, and is more expensive.
Cinnamomum aromaticum, known as Cassia or Chinese cinnamon, is grown in
China, Indonesia, and Vietnam and has a stronger, harsher flavor and a more
woody texture.
The history of
this savory spice dates back to about 2800 B.C. where it can be found in
Chinese writings. In the ancient world
cinnamon was more precious than gold.
Cinnamon is
mentioned several times in the Bible.
Moses combined cinnamon, olive oil and other spices to anoint the
Tabernacle and its furnishings. Cinnamon
was used in Ancient Egypt to embalm mummies because of its pleasant odor and
its preservative qualities. In ancient
Rome it was burned during funerals and in the first century A.D. Pliny the
Elder wrote that cinnamon was about fifteen times the value of silver per
weight. The medical properties of
cinnamon were used by ancient health practitioners such as Dioscorides and
Galen in their treatments.
In medieval times
physicians used the benefits of cinnamon in medicines to treat coughs, sore throats,
indigestion, stomach cramps, intestinal spasms, nausea, flatulence, diarrhea,
and to improve the appetite. During the
time of Columbus cinnamon’s primary use was to mask the smell and taste of
spoiled meats. Cinnamon contains phenols
which inhibit the growth of bacteria and causes meat to spoil, thus acting as a
natural food preservative.
Cinnamon is one
of the most common of all spices in the world.
This was not always the case. The
quest for cinnamon was a main factor leading to the exploration of the world in
the 15th century. Since cinnamon was
grown in only one place and greatly sought after, anyone who controlled the
cinnamon trade would greatly profit. Today it is grown in tropical climates
worldwide including Southern India, Java, Borneo, Mauritius, South America, and
the West Indies.
MEDICINAL
Cinnamon has a
variety of medicinal properties.
Traditionally it was used for colds, diarrhea, and various digestive disorders. It has also been widely used
as an astringent, antiseptic, carminative (preventing gas in the
gastrointestinal tract) and a stimulant.
Recent studies
suggest that the benefits of cinnamon could significantly decrease blood sugar levels,
cholesterol, LDL, total cholesterol, and triglycerides. This decrease of blood sugar and cholesterol
are extremely beneficial for those suffering from Type 2 diabetes.
Preliminary
results have shown that cinnamon has antifungal, antibacterial, and
anti-inflammatory properties. It has
been shown to be effective in fighting yeast infections and stomach
ulcers. Cinnamon is beneficial for any
condition that causes inflammation, such as rheumatoid arthritis. Andrew Weil, M.D. writes on the topic of
anti-inflammatory diets as a means of reducing our chances of suffering heart
attacks, strokes and heart disease. Dr.
Weil states in his book Natural Health, Natural Medicine: “A growing consensus among cardiologists
pinpoints abnormal inflammation in artery walls as a root cause of
atherosclerosis and coronary heart disease.”
Due to its
warming qualities cinnamon has been used to help people with cold hands and
feet. Cinnamon dilates blood vessels
thereby improve circulation, boosts brain functions, keeps the colon healthy,
and has anti-clotting benefits. Cinnamon
is a great source of manganese, fiber, iron, calcium, vitamin A, niacin, and
pantothenic acid. It is also a good
source of chromium, an essential trace mineral that augments the action of
insulin.
With all the
great health benefits of cinnamon it should not be taken in large doses as
it is known to be toxic in large
doses. Cinnamon should only be used in
small quantities. Check with your health
care practitioner before stopping any medication in favor of cinnamon and
pregnant women should be careful to limit their cinnamon portions.
CULINARY
Cinnamon has long
been a popular spice in baking and cooking.
It is used worldwide to add depth, warmth, and flavor to main dishes,
soups, drinks, candies, and desserts.
Cinnamon is a
staple in many cultures worldwide, including Asian, Middle Eastern, North
African, and Indian to Mediterranean, European, Caribbean, and Latin American
cuisines. It is great with lamb,
chicken, beef, or pork. Try adding
cinnamon to chili or lasagna for an unforgettable savory flavor and treat. Don’t forget to sprinkle cinnamon on sweet
potatoes, soups, stews, and vegetables.
Cinnamon is used
in many spice mixes (jerk, mulling, masala, and pickling mixtures)
worldwide. It can also be added to
barbecue sauces and marinades. It will
brighten up a variety of beverages including cinnamon tea, hot cocoa, coffee, Chai tea,
cider, eggnog, and wine.
Cookies, pies,
donuts, cakes, cinnamon buns, gingerbread, cereals, ice cream, breads, yogurt,
and chocolate are only a few of the sweet treats that are enhanced with
cinnamon. Enjoy the possibilities that
cinnamon has to offer in your everyday cooking.
Cinnamon is one
of nature’s amazing herbs. As a spice it
adds a delicious flavor to any dish, drink, or dessert. As a medicinal herb it has an impressive
record stretching back thousands of years and is showing promise in new
applications.
In addition,
cinnamon is used in oils, potpourris, and the perfumery industry.
Go Ahead, Spice
Up Your Life and share your favorite cinnamon recipe with us.
About the Author:
LAc., Dipl A. & C.H
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