Cinnamon Spice

History

Cinnamon is a fragrant spice used in both culinary and medicinal industries, available in powder and stick forms. It is also considered an aromatic herbal medicine. The cinnamon tree, which mostly grows in India, belongs to the dicotyledonous family and is evergreen. It is native to Sri Lanka, and the best variety has regular, white-to-yellow flowers. Its brown bark is what we call cinnamon.

The cinnamon tree is a small tree, reaching a height of 5 to 7 meters, with a pleasant fragrance emanating from all its parts. The flowers of this spice appear between February and early April. The leaves are green, and the flowers are white. Cinnamon is native to Sri Lanka and southern India, and the bark of the tree is used as a spice.

Cinnamon has a warm and dry nature, which holds significant importance in traditional Iranian medicine. This spice can be highly beneficial for individuals with a cold and moist temperament.

• Cinnamomum verum or true cinnamon (Ceylon cinnamon) has a soft and delicate inner bark, which is used for consumption.
• Cinnamon sticks: Available in various brands in the market, the most famous being “Gol Sorkh.” They resemble broken wood and lack uniformity. 80% of the cinnamon in the market is of this type.
• Cigarette cinnamon: This type is available in both Ceylon and Cassia varieties, with Cassia being more common.
• Tube cinnamon: This type is usually not used in households and is sold in tubes of half a meter or longer.
• Broken cinnamon: This is the same as stick cinnamon but crushed, often sold at a lower price for distillation purposes.

Compounds

Some of the important compounds in cinnamon include:

• Vitamins: K, C, B6, B1
• Fiber
• Calcium
• Magnesium
• Iron
• Manganese

Medicinal Properties of Cinnamon

• Blood sugar control
• Cholesterol reduction
• Anti-inflammatory properties
• Weight loss aid
• Improved brain function
• Strengthening the immune system
• Digestive health
• Oral and dental health
• Blood pressure regulation
• Anti-cancer properties
• Menstrual regulation
• Mood improvement
• Reducing symptoms of fatty liver
• Boosting libido
• Skin protection

Storage Instructions

Cinnamon should not be stored in very hot environments (like storage rooms) or exposed to direct sunlight. If stored properly, it can last for 12 to 18 months without issues.
It is better to keep spices away from moisture, as humidity can reduce their aroma and flavor. It is recommended to divide cinnamon powder into smaller containers to use only the required amount when needed. Since most spices originate from soil and may be contaminated with soil microbes, it is advisable to use sterilized varieties in hygienic packaging.

Warnings

• Digestive issues
• Excessive lowering of blood sugar
• Increased heart rate
• Drug interactions
• Allergies
• Skin irritation

In general, consuming small amounts of cinnamon during pregnancy and breastfeeding is safe. However, it is better to consult a doctor before using this spice during these periods. Excessive consumption of cinnamon can lead to miscarriage during pregnancy.

Dosage and Usage

Some researchers recommend a daily intake of 2 to 4 grams of cinnamon powder, while others believe it should be between 1 to 6 grams. However, it is important to note that excessive consumption of cinnamon can be toxic.