Cinnamon

Cinnamon is one of the world's most popular spices, sprinkled on lattes, boiled with ciders and enjoyed in numerous dishes. Without it, Thanksgiving and Christmas meals might well become tasteless and definitely less fragrant. Harvested from the inner bark of a tropical evergreen plant, cinnamon has been used in Ayurvedic medicine to treat respiratory and digestive problems for centuries. Ancient Egyptians used cinnamon as a perfume during the embalming process, while Romans used it in funeral pyres to mask the stench of burning flesh. There are two basic types of cinnamon. Ceylon, or Cinnamomum verum, is grown in Sri Lanka. C. cassia, C. loureiroi and C. burmannii, communally known as cassia, are widely produced in China and Indonesia. Cassia has the stronger flavor and odor of the two and, due to its much lower cost, is what we buy in the store to sprinkle on our food.

Nutrition Facts

Serving Size - 100g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Health Benefits of Cinnamon

• Cinnamon Lowers Blood Sugar Levels and Has a Powerful Anti-Diabetic Effect
• Cinnamon Is Loaded With Antioxidants
• Cinnamon Has Anti-Inflammatory Properties
• Cinnamon Can Improve Sensitivity to the Hormone Insulin