The benefits of cinnamon

Once traded as currency, cinnamon is now a popular and abundant household spice. The bark is peeled and laid in the sun to dry, where it curls up into rolls known as cinnamon sticks. Cinnamon is also available in a powdered form.

Cinnamon thrives in tropical regions, where the main variety is Ceylon cinnamon from the Cinnamomum Zeylanicum plant, which comes from Sri Lanka. The other main type is Cassia cinnamon, which has a stronger taste and is slightly cheaper. Most commercial cinnamon is a mixture of the two.

Cinnamon is thought to have many medicinal and soothing properties, and is used frequently in Chinese herbal medicine. The distinctive smell and flavour of cinnamon comes from the essential oils contained in the bark, called cinnamaldehyde. Cinnamaldehyde displays antiviral, antibacterial and antifungal properties.

Cinnamon also contains large amounts of plant antioxidants that help protect the body from disease. They are found in fruits, vegetables, herbs and spices. The antioxidants in cinnamon have been found to have anti-inflammatory effects.

Cinnamon extract has been used to alleviate gastrointestinal problems in both Eastern and Western medicine for years. In traditional Ayurvedic medicine, cinnamon bark oil is used for treating flatulence and digestive imbalance.

It is believed that the warmth of cinnamon increases blood flow and improves blood oxygen levels to help fight off illness. Previous research has also suggested cinnamon reduces blood pressure and eases digestive discomfort.