Cinnamon

Common Name

The sweet and delicate cinnamon has a long standing history going back thousands of years. Once more precious than gold, its warm taste and aroma led to many exploratory voyages throughout the world. It was used thousands of years ago by the ancient Egyptians, who brought it from China for use as a key culinary and medicinal ingredient, and also for embalming. The Romans considered cinnamon to be sacred and would often burn it at funerals. It is said that Nero, an early emperor of Rome, burned almost a year's supply of cinnamon when mourning the death of his wife . Many years later during the 16th century Spice Trade, a Sri Lankan king reportedly paid the country of Portugal a tribute of more than 100,000 kilograms of cinnamon a year.

There are many different species of cinnamon, however the best and what is known as 'true' or Ceylon cinnamon comes from Sri Lanka. A tropical evergreen, cinnamomum zeylanicum can grow up to 7 meters, however when cultivated it is cropped regularly and will remain much shorter. Cinnamon is the bark of the tree that has been removed in thin strips and left to dry in the sun. Once dried, many strips are layered on top of each other and have a brittle, parchment-like texture. Lighter in color and taste than cassia, Ceylon cinnamon rolls into quills and can be fried in hot oil to flatten out.

True, or Ceylon cinnamon is known as 'Canela' in Spanish speaking countries like Mexico.  Other popular types of cinnamon include, Indonesian/Sumavera cinnamon and Vietnamese/Saigon cinnamon and cassia (see Cassia).

Indonesian/Sumavera cinnamon is grown in Sumatra and of the many different species is the closest in taste and quality to Ceylon cinnamon. It lacks the bitterness of cassia, and its red-brown exterior and dark brown interior have a spicy-sweet fragrance.

As its name implies, Vietnamese/Saigon cinnamon is produced in Vietnam and is more closely related to cassia than cinnamon. It has a high volatile oil content and is thus more expensive than cassia, however its quality does not compare to Ceylon cinnamon.

Purported Medicinal Qualities*

Recent research suggests cinnamon is somewhat of a superspice when it comes to health benefits. Cinnamon's essential oil contains three components, cinnamaldehyde, cinnamyl acetate and cinnamyl alcohol, that all play important roles in promoting good health.

Cinnamon has been known to lower blood sugar, have positive effects on cholesterol and triglyceride levels and boost brain function.

Simply adding cinnamon to foods high on the glycemic index can reduce their impact on blood sugar after consumption. This is especially significant for those with Type II diabetes.

Cinnamon is also an anti-microbial food, meaning it prevents the growth and spread of 'bad' bacteria, as well as fungi. It can increase blood flow and even the smell can improve memory and other cognitive functioning.

Historically cinnamon has been used to:

• Reduce inflammation
• Reduce clotting
• Warm the body
• Relieve nausea
• Provide source of calcium, iron and fiber
• Stimulate appetite
• Aid digestion

*Always check with your healthcare provider before consuming, inhaling, applying or otherwise ingesting any non-prescription of prescription natural or homeopathic substance of pharmaceutical. ChefatHand.com is not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medicine or therapeutic remedy.

Culinary/Suggested Use

Cinnamon can be used for more than just a topping on your cappuccino or toast. Although true cinnamon is difficult to come by in North America -- most commercial cinnamons are in fact cassia -- it is worth hunting it down for its milder, softer flavor.

True cinnamon is much sweeter than cassia and is thus an excellent addition to many desserts and baked goods. However, it can also be used in many savory dishes, including curries game and meats. Cinnamon loves winter vegetables like squash, pumpkin, sweet potato and carrots for their natural sugar content.

Cinnamon should be purchased whole when possible and then fresh-ground as needed, as cinnamon powder loses its flavor quickly.Sprinkle freshly ground cinnamon over hot oatmeal for a hearty and healthy breakfast.  Food for thought:

• Stir some ground cinnamon into honey and spread it on toast or add it to your favorite herbal tea
• Sprinkle cinnamon over fruit salads or granola
• Sprinkle demerara sugar and cinnamon over apple slices
• Sprinkle over cooked yams or squash or stir some into pureed or mashed.
• Add cinnamon to homemade bread
• A dash of cinnamon in ground beef or beans gives Mexican food an entirely new dimension.
• Cinnamon is a natural for curries, but try adding to chili or stews for a fresh twist.
• Add cinnamon to plain sugar cookies, shortbread, cake or muffin recipes.
• Cinnamon adds color and zip to whipped cream

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