Cinnamon powder

The highly prized brown bark of the cinnamon tree, is available in its dried form as a stick (known as a quill), or as ground powder. Cinnamon has been used for ages as a spice and medicine. It has levels of antioxidants greater than any other spice. Cinnamon is also a good source of vitamins and minerals such as A and B-complex, chromium, iron, calcium and zinc. It is used all over the world, but most commonly in Indian, Greek, Mediterranean, Mexican and North African cuisine. 

Cinnamon is very often used in baked goods such as cakes, cookies, muffins, breads and pies and is frequently dusted on breakfasts such as pancakes, French toast and porridge. Other desserts like custards, icecreams and puddings often benefit from adding a hint of cinnamon. You´ll also find it in beverages including smoothies, shakes, nut m!lk, hot chocolate, chai and infused water. Cinnamon is also common in savory foods such as curries, stews, stuffings and spice blends. 

VOLUME

Loud

PH

Alkaline

FLAVOR PAIRINGS

Almonds, apples, bananas, beans, bean chili, coconut sugar, beets, blueberries, carrots, cauliflower, chickory, chili, cacao, cloves, coconut, coffee, corn, cous-cous, curry powder, dates, garam masaala, ginger, grapefruit, grapes, honey, lemon, maple syrup, m!lk, nutmeg, nuts, oatmeal, onions, oranges, peaches, pears, pecans, popcorn, raisins, rhubarb, rice, rose water, sweet potatoes, tea, tomatoes, vegan butter, vegan yoghurt, vanilla, wine. 

HOW TO USE

Add early in the cooking process. However, avoid overcooking as it can bring a bitter quality. 

SELECTING

Cinnamon is available in either stick or powder form. While the sticks can be stored for longer, the ground powder has a stronger flavor.

There are two varietie of cinnamon, one is from the Cinnamomum Cassia tree, known as Cassia cinnamon and grows mostly in China, but also Indonesia and Vietnam. The other variety is from the Cinnamomum Verum tree, known as Ceylon cinnamon and grows mainly in Sri Lanka, India, Madagascar, Brazil and the Caribbean. Cassia cinnamon bark is darker in color and thicker. It is cheaper and considered lower quality due to a compound called coumarin which is said to be harmful for the liver if consumed in large quantities. Ceylon cinnamon has only trace amounts of coumarin. The two varieties of cinnamon, Cassia and Ceylon, have similar flavor, however Ceylon cinnamon is slightly sweeter, more refined and usually more expensive and rare to find. Oftentimes, both Ceylon and Cassia cinnamon are labeled as cinnamon. Just like with other dried spices, try to select organically grown cinnamon since this will give you more assurance that it has not been irradiated (irradiating cinnamon may lead to a significant decrease in its vitamin C and carotenoid content).

STORING

Cinnamon should be kept in an airtight container in a cool, dark and dry place. Ground cinnamon will keep for about six months, while cinnamon sticks will stay fresh for about one year. If you need to store them longer you can extend their shelf life somewhat in the refrigerator. 

HISTORY

Cinnamon is one of the oldest spices known. It was mentioned in the Bible and was used in ancient Egypt not only as a beverage flavoring and medicine, but also as an embalming agent. It was so highly treasured that it was considered more precious than gold. Cinnamon’s popularity continued throughout history. It became one of the most relied upon spices in Medieval Europe. Due to its demand, cinnamon became one of the first commodities traded regularly between the Near East and Europe. 

HEALTH BENEFITS

According to traditional Chinese medicine, cinnamon is a digestive aid that can reduce flatulence, calm an upset stomach and stimulate digestion. It is even said to relieve menstrual cramps. 

There are essential oils in the cinnamon bark with anti-microbial, anti-fungal and anti-viral properties that can kill unwanted microbes such as E. coli, aflatoxin, staph, and botulism. Therefore, cinnamon is used to prevent and relieve the common cold and flu, and even help inhibit the growth of candida. In fact, some tests proved cinnamon to be more effective than the common anti-fungal medication fluconazole. Due to these anti bacterial properties, it is also common to use cinnamon oil for dental health, including toothpaste, mouthwash and chewing gum. Cinnamon extract can also be used as a natural disinfectant and antibacterial spray for both the body and house. 

Another beneficial use of cinnamon essential oil is as a natural foo preservative. A study, published in the International Journal of Food Microbiology, found that the addition of just a few drops of cinnamon essential oil to 100 ml (3 ounces) of refrigerated carrot broth, inhibited the growth of the foodborne pathogenic Bacillus Cereus for at least 60 days. When the broth was refrigerated without the addition of cinnamon oil, the pathogenic B. Cereus flourished. In addition, researchers noted that the addition of cinnamon not only acted as an effective preservative but improved the flavor of the broth.

Cinnamon has been well-researched for its effect on blood platelets, increasing blood circulation and thereby preventing strokes and coronary artery disease. Studies show that cinnamon can help regulate blood sugar after eating, and help lowering cholesterol.

Cinnamon also has anti-cancer properties, and studies show it can help inhibit the growth of leukemia and lymphoma cancer cells as well as reduce the risk of colon cancer. 

REFERENCES

• Fortin, Francois, Editorial Director. The Visual Foods Encyclopedia. Macmillan, New York. 1996.
• Khan A, Safdar M, Ali Khan MM, Khattak KN, Anderson RA. Cinnamon improves glucose and lipids of people with type 2 diabetes. Diabetes Care. 2003 Dec;26(12):3215-8. 2003.
• Murcia MA, Egea I, Romojaro F, Parras P, Jimenez AM, Martinez-Tome M. Antioxidant evaluation in dessert spices compared with common food additives. Influence of irradiation procedure. J Agric Food Chem. 2004 Apr 7;52(7):1872-81. 2004. PMID:15053523.
• Ouattara B, Simard RE, Holley RA, et al. Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms. Int J Food Microbiol 1997 Jul 22;37(2-3):155-62. 1997. PMID:12270.
• Qin B, Nagasaki M, Ren M, Bajotto G, Oshida Y, Sato Y. Cinnamon extract prevents the insulin resistance induced by a high-fructose diet. Horm Metab Res. 2004 Feb;36(2):119-25. 2004. PMID:15002064.
• Quale JM, Landman D, Zaman MM, et al. In vitro activity of Cinnamomum zeylanicum against azole resistant and sensitive Candida species and a pilot study of cinnamon for oral candidiasis. Am J Chin Med 1996;24(2):103-9. 1996. PMID:12530.
• Takenaga M, Hirai A, Terano T, et al. In vitro effect of cinnamic aldehyde, a main component of Cinnamomi Cortex, on human platelet aggregation and arachidonic acid metabolism. J Pharmacobiodyn 1987 May;10(5):201-8. 1987. PMID:12520.
• Valero M, Salmeron MC. Antibacterial activity of 11 essential oils against Bacillus cereus in tyndallized carrot broth. Int J Food Microbiol. Aug 15;85(1-2):73-81. 2003.
• VanderEnde DS, Morrow JD. Release of markedly increased quantities of prostaglandin D2 from the skin in vivo in humans after the application of cinnamic aldehyde. J Am Acad Dermatol 2001 Jul;45(1):62-7. 2001. PMID:12510.
• Wood, Rebecca. The Whole Foods Encyclopedia. New York, NY: Prentice-Hall Press; 1988. 1988. PMID:15220.