Cinnamon
Cinnamon
With the weather here in Texas so erratic of late, I find myself wishing for the cold again, and an excuse for a favorite of mine: a nice hot cup of apple cider with cinnamon.
Mmmm, that sweet, cozy home smell!… Who knew cinnamon was so good for you? Read on.
- Name: Cinnamomum Zeylanicum or Cinnamomum Cassia
- Part Used: Bark, Oil
Cinnamon trees are cultivated in Sri Lanka (formerly Ceylon), in tropical parts of Asia, and in southern India, although Egypt and Europe also produce it to some extent.
In ancient Egypt, it was considered more precious than gold.
What is Cinnamon?
It is dried the inner bark of a tropical evergreen tree. There are between 50 and 250 different species, depending on the botanist you speak to, of which cassia and zeylanicum (Ceylon) are the main varieties. Ceylon is the “true cinnamon,” with a lighter color and sweeter, more delicate flavor than cassia.
In the wild, the trees grow on stout trunks. Under cultivation, the shoots are continually cropped almost to ground level, resulting in a low bush, dense with thin leafy branches. From these come the finest quills.
Description
Cinnamon comes in “quills,’ a strip of bark rolled one in another. The pale brown to tan bar strips are generally thin, the spongy bark having been crapped off. The best varieties are pale and parchment like in appearance.
Storage
Whole quills will keep their flavor indefinitely. It is difficult to grind, so for recipes the powdered variety is preferred. Powdered cinnamon looses its flavor quickly; only buy in small quantities and keep away from light in airtight containers.
Culinary Uses
Cinnamon is commonly used in baked goods, milk and rice puddings, chocolate dishes and fruit desserts, particularly apples and pears. It is common in many Middle Eastern and North African dishes. It is used in curries and in garam masala.
The largest importer of Sri Lanka cinnamon is Mexico, where it is drunk with coffee and chocolate and brewed as a tea.
Properties
The bark is bitter, sweet, aromatic, astringent, deodorant, stimulant, expectorant, diuretic, carminative (cures flatulence), protects from infectious diseases and helps drive off fever.
Uses
- One ayurvedic school recommends the use of cinnamon in brain tonics for improvisation of memory. It is also considered useful for anxiety, depression and mental tension.
- It is considered a good remedy for irritating cough, common cold, and acute and chronic sinusitis. It helps in relieving a choking sensation and cleans respiratory passages.
- Along with a few other herbal powders, it is boiled in water and used for gargling in case of sore throat.
- Cinnamon is used in digestive disorders like nausea, vomiting, dyspepsia (imperfect digestion) and anorexia (loss of appetite).
- It also has proved its merit as a mouth freshener; the reason it is included in herbal toothpastes.
- The essential oil of this herb is a potent antibacterial and anti-fungal.
Other Findings
Dr. Fred Raleigh, of Botanical.com, reports in an article how C. cassia has been found to help in the management of Type 2 Diabetes patients (Diabetes Case studies, 2003); 1-6 grams in daily doses produced significant reductions in blood sugar levels, total cholesterol, triglyceride levels, and even lower levels of LDL lipoproteins.
How much cinnamon is this? 1/4 teaspoonful 2-3 times a day. You can add the cinnamon to your coffee, tea, cereal or just about anything you eat.
It may take up to 40 days before noticeable results. If you decide to use cinnamon and are diabetic, work in conjunction with your physician.
