I love cinnamon. Once my Mom taught us how to make cinnamon toast I was hooked! And it has been a staple in my pantry ever since. I grew up thinking cinnamon only went into sweet dishes; cookies, rice pudding, mulled ciders etc. But alas, it is used widely in savory dishes in other cuisines.

Cinnamon dates back to 2000 BCE, making it one of the first known spices. It originated in Sri Lanka and was burned as incense, taken medicinally and used in the embalming process. And of course, is widely used in culinary fare. Cinnamon is the bark of the cinnamon tree and is cultivated by pruning a tree that can grow up to 56 feet severely producing numerous shoots that are then stripped of their bark.

Again, I was shocked to learn about the medicinal value in cinnamon, especially for people with diabetes. Research has shown that cinnamon stimulates insulin receptors and helps increase the cells ability to use glucose. Now this is exciting for people suffering from adult-onset diabetes where cinnamon may significantly normalize their blood sugar levels. According to Dr. Perricone, less than half a teaspoon per day of cinnamon reduces blood sugar levels in those with adult-onset diabetes. It has also been found to reduce cholesterol and triglyceride levels as well. Cinnamon also helps to reduce inflammation, is effective in preventing oxidation, and is used by ayurvedic and traditional Chinese medicine in treating colds and flu due to its warming qualities. Simply smelling cinnamon enhances the brain’s cognitive processing, including attention, memory, and visual-motor speed, (Dr. Perricone, The Perricone Promise).

Its getting a little chilly on this January afternoon…. a chai tea latte with a cinnamon stick sounds really good right now. I need to go find cardamon pods……