Cinnamon was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a deity; a fine inscription records the gift of cinnamon and cassia to the temple of Apollo at Miletus. Its source was kept mysterious in the Mediterranean world for centuries by those in the spice trade to protect their monopoly as suppliers. Cinnamomum verum, which translates as ‘true cinnamon’, is native to India, Sri Lanka, Bangladesh, and Myanmar. Cinnamomum cassia (cassia) is native to China. Related species, all harvested and sold in the modern era as cinnamon, are native to Vietnam, Indonesia and other southeast Asian countries with warm climates.
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, tea and traditional foods.
- The Sri Lankan grading system divides the cinnamon quills into four groups:
- Alba, less than 6 mm (0.24 in) in diameter
- Continental, less than 16 mm (0.63 in) in diameter
- Mexican, less than 19 mm (0.75 in) in diameter
- Hamburg, less than 32 mm (1.3 in) in diameter
1. Cinnamon Is High in a Substance With Powerful Medicinal Properties.
2. Cinnamon Is Loaded With Antioxidants.
3. Cinnamon Has Anti-Inflammatory Properties.
4. Cinnamon May Cut the Risk of Heart Disease.
5. Cinnamon Can Improve Sensitivity to the Hormone Insulin.
6. Cinnamon Lowers Blood Sugar Levels and Has a Powerful Anti-Diabetic Effect.
7. Cinnamon May Have Beneficial Effects on Neurodegenerative Diseases.
8. Cinnamon May Protect Against Cancer.
9. Cinnamon Helps Fight Bacterial and Fungal Infections.
10. Cinnamon May Help Fight the HIV Virus.