Cinnamon was once an extremely expensive commodity. Today, this spice is a staple found in most kitchens around the world.

The Food Connection

Cinnamon has a long and delicious history. It’s one of the world’s oldest spices. In the U.S.—and much of the Western world—cinnamon tends to go hand-in-hand with sweets and hot drinks. (What would we do without cinnamon rolls?) But in other cultures, especially Middle Eastern and Asian countries, cinnamon is used in savory dishes. It’s a versatile spice that pairs well with many different foods, meaning it can be used in foods eaten at every meal of the day—breakfast, lunch, and dinner.

Did You Know…

• Cinnamon’s flavor comes from its aromatic essential oils, which make up 0.5% – 1% of the tree.
• Ground cinnamon and cinnamon sticks can be used interchangeably. One cinnamon stick is equivalent to ½ to 1 teaspoon of ground cinnamon.
• Cinnamon bark is one of the few spices that can be eaten in its raw state.
• Cinnamon doesn’t “go bad,” but it does lose its flavor and strength over time.
• Ceylon (Sri Lankan) cinnamon loses much of its flavor during cooking. So cassia cinnamon is best used in cakes, cookies, and cinnamon buns.
• Yeast growth and fermentation are affected by cinnamon. Don’t use more than one teaspoon per three cups of flour in dough.
• Naturally sweet vegetables, especially corn, pair perfectly with cinnamon glazes.
• The sweetness and acidity of tomato sauce is deepened by cinnamon.
• Cinnamon is a key spice in Persian and Arab cooking.
• The cinnamon candy known as Red Hots was first produced in the 1930s.
• The Swedes invented the cinnamon bun in the 1920s, but it wasn’t until the 1950s it became popular in the U.S.

A Health and Medicinal Connection

Ancient Egyptians used cinnamon to treat sore throats. Doctors in medieval times expanded that to include curing coughs and hoarseness. Today, the use of cinnamon for various medicinal purposes continues. And it grows as new studies confirm its potential health benefits with amazing results.

This simple spice contains beneficial antioxidants and anti-inflammatory properties. It helps control blood sugar and may help with insulin resistance and neurodegenerative diseases (like Alzheimer’s and Parkinson’s). Other possible benefits include improving heart disease risk factors by lowering cholesterol, triglycerides, and blood pressure; and preventing fungal and bacterial infections. It may also have anti-viral properties and may protect against cancer. Only time and more research will unlock cinnamon’s full medicinal potential.

These benefits don’t just come from cinnamon tree bark, but from its leaves, flowers, fruits, and roots, too. But remember, cinnamon can be both good and bad, depending on the type and amount used. Large amounts of cassia cinnamon (found in most stores) can be dangerous because of the large amounts of coumarin, a toxic chemical, it contains. “True” Ceylon cinnamon contains only trace amounts of this toxin.

Did You Know…

• A teaspoon of cinnamon is about six calories. It contains almost no protein or fat but does include trace amounts of various vitamins and other nutrients, including calcium, potassium, magnesium, Vitamin A, beta-carotene, iron, and fiber.
• One cinnamon study on weight loss shows Cinnamaldehyde, a cinnamon essential oil, targets fat cells, making them burn more energy.
• Another study found Ceylon cinnamon fights various types of bacteria, including salmonella, staph, E. coli, and the bacterial known to cause acne.
• Counterfeit cinnamon—a mixture of true Ceylon and cassia cinnamon—is sometimes marketed as authentic cinnamon.

Other Uses

Cinnamon has many other non-food and non-medicinal uses. As mentioned in Did You Know This Spice Was Once More Valuable Than Gold?, ancient Egyptians used cinnamon as perfume in embalming. Cinnamon does have a pleasant odor, and cinnamon sticks make a natural air freshener. But while humans appreciate the smell, insects don’t. If you want an environmentally friendly pesticide, reach for the cinnamon.

Because of its taste, cinnamon is a popular flavor in gum and candy. Its particularly popular in gum because its essential oils have antimicrobial properties that kill the bacteria and fungi responsible for bad breath. And its sweet and spicy flavor masks bad odors and freshens breath.

Due to those antimicrobial properties that stop bacteria and mold, and the smell that keeps insects away, cinnamon has been used as a natural food preservative for thousands of years. Preventing food from spoiling in hot and humid climates made cinnamon very popular in many parts of the world.

Did You Know…

• Cognitive function and memory can be improved with the smell of cinnamon.
• Spinkling cinnamon around your house or garden creates a barrier that insects will not cross. (More information on this in a future Spring DYK.)
• You can lighten your hair with sun and a paste made of cinnamon, honey, and hair conditioner.
• Ancient Egyptians used cinnamon to preserve meat through the winter.
• Spanish researchers have developed a paper using cinnamon oil that will keep bread fresh for longer.

Final Thoughts

With the holidays fast approaching, nothing is better than cranking up the A/C (because, duh, it’s still in the 80s here on the Texas Gulf Coast) and enjoying a cup of cinnamon spiced hot tea and  a Christmas movie.

But cinnamon is so much more than a simple spice to be used only in food. Next time you reach for it, remember, this seasoning is one versatile spice that continues to enrich mankind in a multitude of ways.