Learn About the History and Nutritional Value of Cinnamon

Cinnamon: Loaded with Flavor and Health Benefits

The Wonders of Cinnamon

Cinnamon is an ancient spice that is widely used in modern times due to its amazing flavor. Today, cinnamon is one of the world’s most popular spices, sprinkled on lattes; indispensable at Thanksgiving; and awesome on French toast. Much like salt, cinnamon is an ingredient that, while often taken for granted, adds depth of flavor, inviting warmth, and multi-faceted dimension to our food. Cinnamon has a long history and an abundance of uses. Let’s learn more.

Cinnamon Basics

The website, Cinnamon Vogue, is a one-stop shop for information about the spice. The site explains that the cinnamon tree is a tropical evergreen, the parts of which can be broken down and used for an assortment of purposes. The bark from the tree can be rolled into sticks that can be used in stick form or ground into cinnamon powder – the most widely used form of cinnamon. The leaves of the cinnamon tree can be steamed and distilled into oil, and the bark can be further broken down into chips (to throw into a fireplace, for instance).

All cinnamon trees – and there are a number of species – are members of the genus Cinnamomum in the Lauraceae family, although not all of the species are grown commercially. Cinnamomum verum is sometimes referred to as “true cinnamon” (more on that controversy later), but most internationally produced cinnamon is called “cassia.” The world’s supply of cinnamon is largely provided by Indonesia and China, which together produce about 75% of the global supply of the spice.

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