Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. While Cinnamomum verum is sometimes considered to be "true cinnamon", most cinnamon 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.
In classical times, four types of cinnamon were distinguished (and often confused):
- Cassia (Hebrew קציעה qəṣi`â), the bark of Cinnamomum iners from Arabia and Ethiopia, literally 'the peel of the plant' which is scraped off the tree.
- True cinnamon (Hebrew קִנָּמוֹן qinnamon), the bark of C. verum (also called C. zeylanicum) from Sri Lanka
- Malabathrum or malobathrum (from Sanskrit तमालपत्रम्, tamālapattram, literally "dark-tree leaves"), several species including C. tamala from the north of India
- Serichatum, C. cassia from Seres, that is, China
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.
1. Numerous studies show that cinnamon regulates blood sugar, making it a great choice for diabetics and hypoglycemics alike. That’s also great news for anyone who wants stable energy levels and moods.
2. It reduces LDL cholesterol levels. LDL is also known as the harmful cholesterol. Reducing it may help reduce the risk of cardiovascular disease.
3. It has natural anti-infectious compounds. In studies, cinnamon has been effective against ulcer-causing H. pylori bacteria and other pathogens.
4. It reduces pain linked to arthritis. Cinnamon has been shown in studies at the Department of Internal Medicine, Kangnam Korean Hospital, to reduce cytokines linked to arthritic pain.
5. Research at the University of Texas, published in the journal Nutrition and Cancer, shows that cinnamonmay reduce the proliferation of cancer cells, holding promise for cancer prevention and sufferers of the disease.
6. It is a natural food preservative.
7. It contains fiber, calcium, iron, and manganese—albeit small amounts to the typical dose of ground cinnamon.
8. It’s been proven effective for menstrual pain and 9. infertility. Cinnamon contains a natural chemical called cinnamaldehyde, which studies show increases the hormone progesterone and decreases testosterone production in women, helping to balance hormones.
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