CINNAMON

Is there anything more comforting than the smell of cinnamon?  Whether it’s Cinnabon in the mall or those cinnamon scented brooms they sell in grocery stores, whenever I smell cinnamon it evokes a sense of warmth and security – like a cozy blanket on a chilly night.  The beautiful thing about cinnamon is that it tastes as good as it smells!  And research is showing that the health benefits of cinnamon should not be ignored.

Cinnamon is one of the oldest and most important spices known to man.  It has been dated back to around 2700 B.C. in Chinese writings and was partially responsible for the proliferation of global exploration and trade.  Cinnamon was so highly treasured that wars were fought over it and it was used as currency.  Men actually laid down their lives in pursuit of its riches.  It is documented that in the First Century, A.D., cinnamon was worth approximately 15 times the value of silver per weight.  Ancient Egyptians used it in their embalming process.  It is even cited in the Bible as being contained in the holy oil which was used in the tabernacle to anoint priests and sacred vessels. 

If you’re like me, you probably relate cinnamon to Autumn and Winter, although I am learning that cinnamon is a spice that we should be consuming EVERY DAY.  Apparently, the essential oil found in the bark has unique healing properties.  Cinnamon is a good source of fiber, magnesium, calcium and iron.  Studies have shown that ingestion of cinnamon can lower LDL cholesterol and help regulate blood sugar – great news for those with Type 2 diabetes.  It has anti-clotting and anti-inflammatory properties.  It is actually being used to treat people with arthritis.  Research has shown that cinnamon can reduce the production of leukemia and lymphoma cancer cells.  It has also been proven to destroy the growth of medicine-resistant fungi such as the yeast, Candida.  Cinnamon also qualifies as an anti-microbial food, its properties so effective that it can be used as a preservative for food in some cases.  Need an afternoon pick-me-up?  Chew a piece of cinnamon gum - the scent of cinnamon boosts cognitive function and memory. 

There are two main varieties of cinnamon which are generally consumed.  Ceylon cinnamon is known as “true cinnamon” and is indigenous to Sri Lanka.   It is more refined and, therefore, more expensive.  Cassia, or Chinese cinnamon, which is mainly produced in China, Vietnam and Indonesia, is more commonly used in the United States.  Either way, cinnamon is available in stick form or ground.  Cinnamon sticks stay fresh longer and can be stored for up to a year, while ground cinnamon is good for about six months.  The best way to determine if your cinnamon is still fresh is to simply smell it.  If it smells sweet, it’s still good.  If it has lost its scent, chuck it.

Of course, the best thing about cinnamon is the taste!  Who didn’t start off as a kid eating cinnamon toast?  Seriously… they even made a cereal out of it!  In modern America, it seems that cinnamon is primarily used in desserts.  Pies, dessert breads, cinnamon rolls, cookies.  Some of us even sprinkle it on our coffee!  My favorite combination is cinnamon and apples.  To make an easy, comforting dessert, core, seed and halve several large apples and sprinkle them with cinnamon sugar (leave the skin on).  Bake at 350 degrees until they are tender, about 1/2 hour.  Serve with a scoop of vanilla ice cream.  Speaking of ice cream, I HIGHLY recommend that you try mixing 1 cup of dulce de leche ice cream with 1/2 teaspoon ground cinnamon.  You will not regret it.  In fact, it’s so luxurious-tasting that you may want to bathe in it!!  (Just kidding… don’t try this at home, kids!)  Not to mention that the cinnamon will help reduce the spike in blood sugar after eating the ice cream!

In other cultures, cinnamon is used as a savory spice, such as in Indian, Middle Eastern, Indonesian and Moroccan recipes.  It is commonly combined with other spices such as cumin, ginger and cloves and used as a rub on lamb, chicken and other meats.  If you’re not quite ready to venture out that far, following is a link to an easy American-style recipe from Cooking Light which features a cinnamon rub.  I have made this dish and, in my opinion, it is good enough to serve to guests.

Spiced Pork with Bourbon Reduction Sauce

My research for this blog entry has given me a whole new appreciation for a spice I already loved!  I hope that it inspires you to start using cinnamon on a regular basis!  Sprinkle away!