Cinnamon stick

Cinnamon stick is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Used mainly as an aromatic condiment and flavoring additive in a wide variety of cuisines, sweet and savory dishes, breakfast cereals, snack foods, tea, and traditional foods.

Origin and History

Cinnamon has been known from remote antiquity, and it was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a god. It was imported to Egypt as early as 2000 BC. Cinnamon was also part of the Arabian spice trade which connected the Arab world with the lands of the far east.

Production

The two main types of cinnamon are Ceylon cinnamon (also known as "true" cinnamon) and Cassia cinnamon. Ceylon cinnamon is produced in Sri Lanka, India, Madagascar, Brazil, and the Caribbean, while Cassia cinnamon is produced in China, Vietnam, and Indonesia.

Uses

Cinnamon sticks are used in cooking to add a distinctive flavor and fragrance to dishes. They are used in the preparation of chocolate, especially in Mexico, which is the main importer of true cinnamon. They are also used in many dessert recipes, such as apple pie, doughnuts, and cinnamon buns as well as spicy candies, coffee, tea, hot cocoa, and liqueurs.

Health Benefits

Cinnamon has been used for its medicinal properties for thousands of years. It is loaded with powerful antioxidants, such as polyphenols. It is also said to have anti-inflammatory properties. Some studies have suggested that the compounds in cinnamon have anticancer and anti-diabetic effects.

Safety and Side Effects

Cinnamon is generally safe to use as a spice or food ingredient. However, it can cause allergic reactions in some people. Cassia cinnamon contains coumarin, which can cause liver damage in large doses.

See Also

• Cinnamon
• Spice trade
• Cinnamomum verum
• Cinnamomum cassia

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