History of Cinnamon  The sweet and delicately flavored inner bark of an evergreen tree, Cinnamon was one of the most sought-after spices of Asia. The best variety of Cinnamon (there are more than a hundred species of Cinnamon) is believed to grow along the coastal strips of Ceylon, near Colombo. The use of Cinnamon as a delicate flavoring agent is seen in documents that date back to ancient India and Greece. In Egypt, Cinnamon was used for embalming bodies. No wonder then that in ancient Egypt, Cinnamon was considered to be more precious than gold. From these ancient cultures, Cinnamon made its journey to other parts of the world. It finds its place in many recipes of Medieval Europe. It even inspired a number of exploration enterprises and conquests in the olden times. What is Cinnamon? Cinnamon is usually cultivated in plantations. It prefers a wet, hot and temperate climate and grows into a tropical evergreen tree. Cinnamon barks are collected and graded according to appearance, thickness and aroma. The Cinnamon tree is not allowed to grow tall and is almost reduced to ground level so that the crop looks like a bushy herb. The leaves of the plant are broad and grow densely together. The Cinnamon we use comes in the form of ‘quills’ and these reddish brown to dark red quills are often powdered or their oil is extracted. Recent studies show that Cinnamon has a number of medicinal uses which make it one of the most valuable spices we have today. What can Cinnamon be used for? The sweetish and slightly tangy taste of Cinnamon not only adds flavor to food. According to research, consuming even as little as a half teaspoon of cinnamon every day is supposed to significantly reduce the level of triglycerides in the blood, and thus lower cholesterol levels. Cinnamon also helps to lower the level of blood sugar in patients suffering from Type 2 Diabetes. Cinnamon is also mildly carminative and can be used to treat mild cases of nausea, indigestion and flatulence. The spicy tangy taste also helps reduce nausea felt due to motion sickness. Cinnamon was used in ancient traditional medicine to help fight diarrhea, singly and in combination with other herbs. Chinese traditional medicine prescribed a tonic made from cinnamon for the kind of productive cough appearing in older people. Chewing and swallowing a pinch of cinnamon not only fights bad breath, it also helps digestion and clears any blockages in the respiratory system. Cinnamon is therefore usually prescribed for people who suffer from loss of appetite or indigestion. Cinnamon is traditionally used to fight flatulent dyspepsia, intestinal colic and dyspepsia with nausea. A very mild dose of cinnamon can even be effective in cases of infantile diarrhea. The compound contained within this herb increases and stimulates the flow of blood to the extremities. Thus it is helpful for people who suffer from cold hands and feet. The essential oil extracted from this herb also has antibacterial and antifungal properties. Also known as Cassia or Sweet Wood, Cinnamon has various properties that make it an all time favorite among herbalists. Its smell stimulates the senses but has a soothing effect on the nerves. Cinnamon is even used as a rinsing agent for hair and added to pouches to keep moths away.
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