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Everyone has heard of cinnamon. It is the brown bark of the cinnamon tree. When the bark is dried, it rolls up in what is called a quill. In the store this is called cinnamon sticks. Cinnamon is more often used as a powder.

As plentiful as cinnamon seems to be, it is a surprising fact that real cinnamon is hard to get. Most cinnamon sold in the U.S. is really cassia, also known as Chinese cinnamon. To find real cinnamon, go to a spice or health food shop. It is grown in Sri Lanka and is called Ceylon cinnamon after the former name for Sri Lanka. Today the country exports 10,000 to 12,000 metric tons annually.

Cinnamon has a long history dating back to 2800 BC in China. The name comes from the Greek word kinnamomon. It is mentioned four times in the Bible, famous for its fragrance. The priests used it in their holy anointing oil (Exodus 30:23). It was also used simply because of its fragrant smell (Proverbs 7:17; Song of Solomon 4:14; Revelation 18:13). Cinnamon gets its flavor and scent from cinnamaldehyde, a compound in the bark.

In Ancient Egypt and Rome, cinnamon was used in the embalming process. The Egyptians also used cinnamon medicinally and as a flavoring in food and beverages. In the Middle Ages, cinnamon was only affordable by the elite of society. A person’s social rank could be determined by the number of spices he owned.

Cinnamon has health benefits as well as its use as a spice. For example, studies indicate that 1/2 teaspoon of cinnamon each day may lower LDL cholesterol. It is also used to stop some types of yeast infections. Cinnamon has aided those with Type 2 diabetes by helping their bodies regulate blood sugar.

The U.S. Department of Agriculture in Maryland showed that cinnamon reduced the spread of leukemia and lymphoma cancer cells. Cinnamon also has an anti-clotting effect on the blood. At Copenhagen University, researchers found that in just one week cinnamon was effective in reducing arthritic pain. It also inhibits bacterial growth and food spoilage, making it a natural food preservative.

Regular use of cinnamon also boosts cognitive function and memory, and fights the E. coli bacteria in unpasteurized juices. It is a great source of manganese, fiber, iron, and calcium. The combination of calcium and fiber can help to remove bile, which prevents damage to colon cells. This helps prevent colon cancer. Fiber also can help with the relief of constipation and irritable bowel syndrome.

Cinnamon has antibacterial, antiparasitic, and antifungal properties. It has been used to treat oral yeast infections, vaginal yeast infections, stomach ulcers, and head lice. These healing qualities come from the three chemicals found in the essential oils of its bark.

In addition to the active components in its essential oils and its nutrient composition, cinnamon has also been valued in energy-based medical systems, such as traditional Chinese medicine, for its warming qualities. Cinnamon has also been used to provide relief when faced with the onset of a cold or flu, especially when mixed in a tea with some fresh ginger.

Some suggestions on using cinnamon: Enjoy cinnamon toast with a healthy twist. Drizzle flax seed oil onto whole wheat toast and then sprinkle with cinnamon and honey. Simmer cinnamon sticks with soy milk and honey for a deliciously warming beverage. Adding ground cinnamon to black beans to be used in burritos or nachos will give them a uniquely delicious taste. Healthy saute lamb with eggplant, raisins and cinnamon sticks to create a Middle Eastern inspired meal. Add ground cinnamon when preparing curries.

Cinnamon is not a cure all. It should not be used in place of medications. Neither overdose on cinnamon, for too much could be toxic. To keep cinnamon sticks and powder fresh, store in a dark, cool, dry place in a tightly closed glass container. The sweet smell will tell you it is still fresh.

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