What it is:
A spice made by grinding dried inner bark of cinnamon trees, commonly from the Cinnamomum verum (true cinnamon) or Cinnamomum cassia species.
Key Uses:
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Culinary: Adds warm, sweet, and slightly spicy flavor to baked goods, drinks (like tea, coffee), curries, and desserts.
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Medicinal: Traditionally used for digestive health, blood sugar regulation, and anti-inflammatory effects.
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Aromatic: Used in potpourri, candles, and natural remedies.
Health Benefits:
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Contains antioxidants that protect cells from damage.
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May help lower blood sugar in type 2 diabetes.
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Has anti-inflammatory and antimicrobial properties.
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Supports heart health by improving cholesterol levels.
How to Use:
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Sprinkle on oatmeal, yogurt, or smoothies.
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Add to baked recipes like cakes, cookies, and bread.
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Brew in hot water for cinnamon tea.
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Use sparingly, as strong flavor can overpower dishes.
Precautions:
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Use in moderation—high amounts of cassia cinnamon contain coumarin, which can affect liver health.
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Pregnant women and people on blood thinners should consult a doctor before using large quantities.
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