Cinnamon is a well-known spice, widely used in the US and Europe in cakes and desserts, and also often included in dishes such as curries or chili. Cinnamon comes in two distinct forms which are related, but not the same: Cassia cinnamon is the most common variety, which is grown in China. True cinnamon, with a rather milder taste, comes from Ceylon and is usually more expensive. Either, if available, can be bought either as sticks or as a fine powder.
Cinnamon as a health food
Recent studies have been encouraging about the use of cinnamon, in moderation, in digestive disturbances, minor infections, and control of blood sugar. Flatulence or indigestion can often be eased by drinking cinnamon tea, or warm milk with half a teaspoonful of cinnamon powder stirred in. These drinks are also recommended in the early stages of a cold; cinnamon has anti-microbial properties which can ease a sore throat and stop a cold from developing further.
Cinnamon may also help in the treatment of fungal or yeast infections, and when added to any high-carbohydrate food, can reduce blood sugar levels in type 2 diabetics. There is some research suggesting that it may ease the pain of arthritis, and that it may be helpful in treating early onset Alzheimer's disease.
Cinnamon warnings
While Ceylon cinnamon can usually be consumed safely, anyone with liver problems, or taking blood-thinning drugs, should be more wary of taking large quantities of the commoner Chinese cassia cinnamon, which contains high levels of coumarin, a plant extract with anti-coagulant properties.
However, cinnamon of either kind is unlikely to cause problems in ordinary culinary use, when typically one teaspoon is added to a pie or cake which will serve several people.
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