About Cinnamon

There are different kinds of cinnamon, all belonging to one family but growing and cultivated in different parts of South Asia, India, Vietnam and China. The two mentioned here have been used in flavoring foods and their oils in cosmetics.

In recent years, studies have shown that cinnamon has its use as medicine. Its benefits have elevated it to a super food in the health field together with turmeric, ginger and garlic. It is sold as supplement for balancing blood sugar and to prevent tissue damage and inflammation caused by high levels of blood sugar.
In the meantime, the list of what cinnamon can cure has become very long, but one should beware. Although there are studies indicating that cinnamon is a healing spice for many ailments, it is better to use it in food regularly long before health issues develop instead of a supplement.

Cinnamon as a sugar substitute, although not sugary sweet, can satisfy cravings for sweets. The spice is ideal and healthy when used as topping for breakfast oats instead of sugar or for flavoring a good cup of coffee and much more.

In the US no distinction is made between the two, both are known as cinnamon whereas in Europe they go by their real names Cassia cinnamon and Ceylon cinnamon or Real and True cinnamon to add to the confusion.

The one found in markets here is Cassia. It is pungent, spicier in flavor, much less aromatic with a dark red brown color. Cassia is widely grown in India, Vietnam and China. Probably for that reason it is less expensive because there is more of it, but still it is considered a lower quality spice.

Ceylon Cinnamon on the other hand is developed in a small, specific region of Sri Lanka. Climate conditions there contribute to its delicate, flavorful aroma and lighter color distinctly different from Cassia. Some Ceylon Cinnamon is grown in Madagascar and Indonesia but does not come close to the aromatic properties of Sri Lankan Ceylon Cinnamon. One can find Ceylon cinnamon from Sri Lanka in specialty stores by its noticeably higher price.

Chemical ingredients in both kinds are cinnamaldehydes that give flavor and smell. Coumarin, one of these aldehydes accounting for taste is a toxin if taken in large doses. It is found in high potencies in Cassia cinnamon and much less so in Ceylon cinnamon. It is advised that a person with liver disease should not take cinnamon as a supplement in a high potency to balance glucose levels and other health issues. If Ceylon cinnamon is chosen, this even should only be under doctor’s supervision.

Denmark uses a lot of cinnamon in their country’s specialty, Danish cinnamon rolls. The Danish government told its bakers to stop using Cassia, the lower grade cinnamon for their baked goods because of its high and toxic Coumarin content whose side effect affects the liver. Since it is a question of profit margins I bet the debate will continue for a while between government and bakers. The warning for the Danish population is not to overeat on cinnamon rolls.

Besides their known uses, spices and herbs are provided by nature as cures for many illnesses and to maintain health. It is imperative to incorporate them on a regular basis as flavoring instead of a capsule. By employing the imagination, they can easily be incorporated in daily cooking.

When buying spices or herbs, choose the best quality from reputable stores. Sometimes one needs to search a little, but it is worth the effort. This goes for supplements as well if necessary and prescribed. Supplements and spices must be pesticide free and non-GMO. Know more at : http://www.bodyiqonline.com/