Cinnamon is the name for probably a dozen species of trees and the professional spice merchandise that some of them create. All are members of the genus Cinnamomum in the family Lauraceae. Only a few of them are produced in a commercial sense for spice. In Sri Lanka, the major production region, only Cinnamomum verum is cultivatedIhren.
Cinnamon bark is extensively used as a spice. It is primarily employed in cookery as a condiment and flavouring substance. It is used in the preparation of chocolate, specifically in Mexico, which is the main importer of true cinnamon. It is also used in many dessert formulas, such as apple pie, doughnuts, and cinnamon buns as well as spicy candies, tea, hot cocoa, and liqueurs. True cinnamon, rather than cassia, is more suitable for use in sweet dishes. In the Middle East, it is often used in savoury dishes of chicken and lamb.
Cinnamon is obtained from certain types of the inner bark of a tree that is stripped, dried and ground to a powder. A widely used as a spice added to baked goods, tea, coffee, chocolate, desserts.
Medical uses: reduce blood cholesterol levels (use 2 tsp per day). Stimulate insulin receptors; there lowering blood sugar at a second type of diabetes. Cinnamon enhances peripheral blood flow. Some studies have found that cinnamon prevents cancer cells multiplying. Inhibits growth of bacteria, so it is used as a natural preservative. Rich in minerals (magnesium, calcium, iron) and has a lot of fiber. Cinnamon (diluted with milk) relieve menstrual pain, reduce bleeding. Cinnamon strengthens the nervous system, immune system, has anti-inflammatory effect. Cinnamon helps with nausea and bloating.