Cinnamon

Cinnamon comes from the dried light brown colored bark of a cinnamon tree and has been used as a spice and medicine for centuries. It is typically used as a spice, but is now increasingly being added to savory dishes. It has a strong aromatic fragrance and a sweet taste. There are two types of cinnamon spices, Ceylon and cassia. Most of the world’s Ceylon cinnamon comes from Sri Lanka. Cassia cinnamon mainly comes from Indonesia, but also comes from China, Vietnam, and Burma.

Cinnamon can easily be added to everyday foods ranging from sweet to savory. It can be stirred into yogurt or oatmeal, sprinkled onto fruit or toast, and added into pork rub, chili, soups, or drinks. Cinnamon is often used in desserts such as churros, cobblers, apple pies, cinnamon rolls, and doughnuts.

Diabetic individuals could benefit from consuming cinnamon because this spice can help regulate diabetes by preventing spikes in blood sugar levels. Cinnamon slows the rate of gastric emptying after meals, which keeps the rise of blood sugar levels steady after eating. In addition, brain activity can be heightened by smelling the scent of cinnamon because it stirs our appetite cues, refreshing and warming the senses, and may even produce feelings of joy.

Studies have been done to determine other health benefits of consuming cinnamon; however, they have been inconclusive.

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