Cinnamon is one of the oldest and most aromatic spices in the world, at the same time an effective natural remedy obtained from the bark of the cinnamon tree. This is dried into cinnamon sticks, which in turn can be ground into fine cinnamon powder.
Occurrence and cultivation of cinnamon
The aromatic spice cinnamon is obtained from the bark of the cinnamon tree. The bark is dried into cinnamon sticks, which in turn can be ground into fine cinnamon powder. Cinnamon trees are different species of the plant genus Cinnamomum from the laurel family, which were originally native to Sri Lanka. Today, the largest growing areas are in Sri Lanka, China, Indonesia and Sumatra. The tropical tree can grow up to 15 meters high, but is kept lower in agricultural cultivation, with a maximum of three meters, to facilitate harvesting. Although there are a hundred different species, only two are commercially available in our country: Ceylon cinnamon and Cassia cinnamon. The Ceylon variety is obtained from the true cinnamon tree in Sri Lanka. Only the barks of young shoots are used for it, which are dried into thin rolls and have a fine aroma and a light color. Cassia cinnamon, also called “China cinnamon”, comes from the Chinese cinnamon tree. The inner bark of mature trees is used for this purpose, and the first harvest can take place after four years. The resulting rolls are thicker, darker and stronger in flavor than Ceylon cinnamon.
Effect and application
To obtain the spice, the bark of the tree is needed. The bark and middle bark are removed and the inner bark is then scraped with special knives. In the process, it rolls up into the characteristic roll shape in which it is finally dried, with six to ten pieces of these inner barks being pushed into each other. Cinnamon powder is obtained by grinding these cinnamon sticks, also known as “canes”. All other parts of the tree are also used, flowers as so-called cinnamon cloves, small branches and leaves for the extraction of cinnamon oil. The latter can also be obtained from manufacturing waste and chips. Cinnamon was used in China as early as 3000 years ago, and during its advance to Europe, the spice was at times more valuable than gold from the 16th century onwards. The Egyptians also used the powder for embalming and for various medicinal purposes. The flower and bark also enjoyed great popularity as incense in ancient times. Today, in addition to its use for medicinal purposes, cinnamon is primarily used as a spice to flavor baked goods, hot beverages and spirits. Typically, it is used for desserts, but its aroma also goes very well with spicy dishes, such as various meat and stew dishes of Indian and Oriental cuisine. Cinnamon also plays a major role in beverages; it is a component of cola and vermouth, among other things. Very popular is the flavoring of coffee with cinnamon, not only because of the taste but also because the addition of the spice reduces the stomach-aggressive properties of coffee. Cinnamon harmonizes particularly well with cardamom, bay leaf, cumin, ginger, allspice, nutmeg, turmeric and vanilla. Cinnamon should be stored well closed, dry and dark. Cinnamon sticks can be used for a very long time, their aroma is lost only slowly. For the health benefits of cinnamon is recommended one gram per day, which is about one teaspoon. Because of the intense flavor, cinnamon in capsule form is often used for this purpose. These are more expensive than spiced cinnamon, but in addition to their neutral taste, they also have the advantage that their active ingredient content is standardized and no active ingredients are lost.
Importance for health, treatment and prevention.
In addition to its use as a spice, cinnamon is also considered an extremely effective natural remedy. It is said to lower blood sugar levels and cholesterol, thus having a beneficial effect on diabetes. There are studies that have shown the lowering of fasting blood sugar, triglycerides, total and LDL cholesterol. In addition, cinnamon is a warming spice, through thermogenesis, metabolism is boosted and increased energy and calories are consumed, which can contribute to weight loss. The dilated vessels due to the warming effect further provide a reduction in blood pressure, stabilization of the circulatory system and promotion of blood circulation. Cinnamon, rather the smell of cinnamon, also has a positive influence on the cognitive performance of the brain.Judgment, memory and concentration are increased, as well as studies have been published that cinnamon prevents Alzheimer’s disease by blocking or breaking down deposits in the brain. For external use, cinnamon is used in the form of compresses for the treatment of rheumatism, low back pain and against cold feet. Cinnamon tea, for which a cinnamon stick boils in boiling water, is recommended to stimulate circulation. Cinnamon milk, cinnamon powder warmed in milk, is effective against colds, as well as cinnamon oil, which is also analgesic and used for acute toothache. In pregnancy, however, cinnamon oil should be used with caution, as it can promote labor, which in turn, however, can also be used to stimulate labor. The aroma of cinnamon oil consists of 75 percent cinnamaldehyde, which has been shown to have an antimicrobial effect, making it antibacterial and fungicidal. Other flavoring substances are eugenol and coumarin, with the coumarin content in cassia cinnamon being higher than in Ceylon cinnamon. In excessive concentrations, coumarin can cause headaches and nausea, and in extreme overdoses even liver and kidney damage, which is why in the past it was advised against excessive consumption of cinnamon. However, if the recommended daily dose is observed, there is no danger; normal consumption is absolutely safe. In further studies, even a cancer-preventive effect of cinnamon extract could be proven, for example, against cervical cancer and prostate cancer, even lung metastases could be reduced by a daily dosage of 40 milligrams.
