Cinnamon

Cinnamon

Cinnamon and Cassia, a relative spice, have long been associated with ancient rituals of sacrifice and pleasure. Throughout the Old Testament in the Bible, references to cinnamon, illustrate it was more precious than gold.

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Cinnamon is native to Sri Lanka, Burma and the southern coastal strip of India. Sri Lanka produces the best cinnamon. Cinnamon now thrives in South America and the West Indies. Cinnamon is a bushy evergreen tree of the laurel family, cultivated as low bushes as to ease the harvesting process. Eight or ten branches grow on each bush and after three years they are harvested in the rainy season when the humidity makes the bark peel more easily. The slim branches are first peeled and then the inner bark is bruised with a brass rod to loosen it. Long incisions are made in the branch, the bark lifts off and the drying process begins. The quills of bark are rolled daily by hand until neat and compact, and any cut offs are used to fill the longer quills.

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The bouquet of cinnamon is sweet and fragrant and its flavor is sweet and warm. The quills of cinnamon or cinnamon sticks are added whole to casseroles, rice dishes, mulled wines and punches, and to syrups for poaching fruits. Ground cinnamon is used in baking cakes, pastries and biscuits.

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Cinnamon is used as a stimulant, astringent, and carminative, used as an antidote for diarrhea and upset stomach upsets. Cinnamon is also know to promote metabolism. Now sold in capsule form, many diabetics have been able to reduce glucose levels of their A1C by using a daily regimen of cinnamon. A1C test readings show the average glucose level controlled with insulin over a specified period of time.