Discover The Sweet and Spicy Allure of Cinnamon!
What are the health Benefits of Cinnamon?
Cinnamon is a spice obtained from the inner bark several tree species of the Cinnamomum.It is used mainly as aromatic condiment and flavouring additive in a wide variety of dishes.it is also beneficial to the health. Cinnamon, a spice derived from the inner bark of trees belonging to the genus Cinnamomum, is renowned for its distinct sweet and warm flavor. Originating from tropical regions like Southeast Asia and Sri Lanka, cinnamon has been prized for millennia for its culinary and medicinal properties. It is commonly used in both sweet and savory dishes, imparting a delightful aroma and enhancing the flavor profile of desserts, beverages, curries, and more. Beyond its culinary appeal, cinnamon is also valued for its potential health benefits, including antioxidant properties that may help combat inflammation and support heart health. Whether ground into powder or used in its stick form, cinnamon continues to be a cherished spice in kitchens worldwide, enriching dishes with its aromatic and flavorful essence.
Health Benefits of Cinnamon
Cinnamon have beneficial effects on neurodegradative diseases, it helps lower blood sugar level, Could improve sensitivity to insulin, Could protect against heart disease, May have anti-inflammatory properties, Loaded with antioxidants, Contains powerful medicinal properties, May protect against cancer, May prevent bacterial and fungal infections, May have anti-viral properties, Manage type 2 diabetes, Reduces blood pressure, Improves fertility, Boosts immune system, Regulates menstrual cycle, Aids digestion, Promotes heart health, and it protects against cold and flu.
Brief History of Cinnamon
Cinnamon was one of the first known spices. In ancient Egyptian times, much of the world’s cinnamon came from China. The Romans believed cinnamon’s fragrance sacred and burned it at funerals, but it was not popular as a cooking spice. In medieval Europe, cinnamon became a favourite flavour in many banquet foods. It was also regarded as an appetite stimulant, a digestive, an aphrodisiac, and a treatment for coughs and sore throats. Because cinnamon was one of the first spices sought in 15th century European explorations, some say it indirectly led to the discovery of America. Between the 16th and 18th centuries, the Dutch and Portuguese brutally fought to control the cinnamon plantations of Ceylon (now called Sri Lanka).
Cinnamon, (Cinnamomum verum), bushy evergreen tree of the laurel family (Lauraceae) and the spice derived from its bark. Cinnamon is native to Sri Lanka (formerly Ceylon), the neighbouring Malabar Coast of India, and Myanmar (Burma) and is also cultivated in South America and the West Indies. The spice, consisting of the dried inner bark, is brown in colour and has a delicately fragrant aroma and a warm sweet flavour. Cinnamon is used to flavour a variety of foods, from confections to curries to beverages, and is popular in bakery goods in many places. Essential oil is distilled from the bark fragments for use in food, liqueur, perfume, and drugs.
Cinnamon was once more valuable than gold. In Egypt it was sought for embalming and religious practices. In medieval Europe it was used for religious rites and as a flavouring. Later it was the most profitable spice in the Dutch East India Company trade. Various related species are also cultivated as a source of cinnamon spice, including Chinese cassia (Cinnamomum cassia), Vietnamese, or Saigon, cinnamon (C. loureiroi), Indonesian cinnamon (C. burmannii), and Malabar cinnamon (C. citriodorum).
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