Cinnamon is a spice that people rely on when making everything from apple pie to French toast. It is made from the bark of the cinnamon tree and is rolled into cinnamon sticks (called quills) or ground into a fine powder.
Although there are several varieties of cinnamon from countries such as India, Sri Lanka, Indonesia, Brazil, Vietnam and Egypt, Ceylon cinnamon and Cassia cinnamon are the most popular. Ceylon cinnamon, often referred to as real cinnamon, is the most expensive variety. Cassia cinnamon, which is darker and harder, is the type most commonly found in grocery stores.
In addition to its use in cooking, cinnamon is believed to have medicinal properties. Alternative practitioners believe that cinnamon can lower blood sugar, treat superficial fungal infections, and reduce inflammation and pain. Current research remains divided on whether cinnamon can deliver on these promises.
Cinnamon has been used for centuries in traditional medicine. In traditional Chinese medicine, Cassia cinnamon is used for colds, flatulence, nausea, diarrhea, and painful menstrual periods. It is also believed to improve energy, vitality and circulation, particularly in people with cold feet.
In Ayurvedic medicine, cinnamon is used as a remedy for diabetes, indigestion and colds and can help balance a person's kapha (physical and emotional energies). It is also a common ingredient in chai tea and cinnamon tea, which are believed to improve digestion.
Alternative medicine practitioners attribute numerous therapeutic properties to cinnamon, particularly Ceylon cinnamon. Among the conditions that cinnamon is believed to treat are:
The characteristic flavor and aroma of cinnamon comes from a compound in the essential oil called cinnamaldehyde. Cinnamaldehyde is known to exert antimicrobial and anti-inflammatory properties that can help treat certain metabolic, infectious, digestive, or respiratory disorders.
