We use cinnamon powder in breads, cookies, cakes, hot apple cider and of course in our vegetables and rice dishes. But cinnamon is not only a sweet spice; it is world’s oldest healer.
Cinnamon grew originally in southern Asia. Indian Ayurvedic healers used cinnamon for fever, diarrhea and as an antiseptic on minor cuts and scrapes. Ancient Chinese herbalist used it as early as 2700B.C. This aromatic herb was introduced to Egyptians by Asian travelers who readily made this part of their healing herbs. Greek and Romans adopted cinnamon for its aromatic and medicinal properties. The 12th century German herbalist,
Hildegard, recommended cinnamon as “the universal spice for sinuses” to treat cold and flu.
Modern herbalists recommend cinnamon to relieve nausea, vomiting, diarrhea and indigestion and as a flavoring agent for bitter tasting dishes. More than medicinal value, it delights our taste buds. No wonder, in modern time toothpastes and mouth washes are flavored with cinnamon. Like many culinary spices, cinnamon has antiseptic properties which kill many disease causing bacteria, fungi and viruses. If you sprinkle some cinnamon powder on a minor cut after it is thoroughly washed, you will know of its healing power in no time.
Cinnamon does more than add flavor to cookies, cakes and breads and other high fat desserts. Once you have eaten these delicacies, cinnamon breaks down fats in your digestive system by boosting digestive enzymes. Some researchers believe that this herb helps in reducing high blood pressure as well.
Cinnamon belongs to Lauraceae family and other popular members of this family are bay and nutmeg. Its botanical name is Cinnamomum zeylanicum. Cinnamon tree’s dried inner bark is used as a spice in our kitchen.
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