Cinnamon – Cinnamomum Zeylanicum

November 27, 2017 Sachabegg

Cinnamon – Cinamomum zeylanicum

Almost all of us are familiar with cinnamon. I remember eating it as a child. Making toast, spreading a decent amount of butter, and sprinkling cinnamon and sugar on it. Not the healthiest of breakfast foods, but at the time I thought I was getting ahead! Now it is a spice I use when making curries, squash, chicken, or to add a little zing to Thanksgiving and Holiday meals and treats.

Cinnamon comes from the inner bark of the cinnamon tree. The outer bark is striped and discarded, and the inner bark is removed and dried. As it dries, it curls, and is then cut into 5 to 10 cm lengths. These dried curls are known as quills. There are several species of cinnamon grown around the world, including places like Sri Lanka, China, and India.

Did you know that cinnamon is also a stimulating spice that increases circulation and helps balance blood sugar? It is warming, especially to cold hands and feet, and soothes and aids the digestive system. Drink cinnamon tea for an upset stomach and nausea. Drink it before a meal to stimulate digestion and help with acid re-flux. Just steep a bit of cinnamon bark for no more than 10 minutes, or use the tiniest pinch of powdered cinnamon to brew a cup of stomach soothing tea.

Avoid it if you are pregnant or have intestinal ulcers.

As you spice up your tea and meals this Holiday Season, remember that a little bit is great and goes a long way, but consuming large doses can be dangerous.