Continuing from our last post, which was chili (link), our today’s post will deal with Cinnamon.
Cinnamon is harvested from the bark of the evergreen Laurel tree, it is found in the Seychelles, India, Java and Sri Lanka. The bark is paper thin and rolled into the quills that are most recognized as cinnamon sticks. Cinnamon, a comforting spice, features hints of citrus and cloves. It does best when paired up with other spices such as nutmeg and cardamom.
Studies suggest that cinnamon may be of benefit to those patients with type 2 diabetes. Recent study trials have shown that daily doses of cinnamon each day between one and six grams work to control blood sugar levels in these patients. Cinnamon is also a natural cough suppressant and has antiviral, antibacterial and anti-inflammatory properties.
Cinnamon can be sprinkled into yogurt and over cereal as well as used in baking. Sticks of cinnamon can be used to infuse tea, in casseroles and in stewed fruits. In Moroccan and Mid Eastern dishes, it is often included in chicken and lamb recipes.
Also, try to put some cinnamon stick in your black or green tea – you will discover that it can easily replace sugar!
Our next post will by cumin, so stay tuned!