This miraculous cinnamon!

I think the time when we appreciate cinnamon the most is winter. There are few who have not warmed up in winter, at home, in the mountains or at Christmas fairs, with a mug of mulled wine smelling of cinnamon. And I think there are even fewer who don't recognise and appreciate it in apple pie, gingerbread, snails in a cake crust or other cakes. But what is cinnamon and what might it have to do with wood? These and other questions I've set out to answer below.

Cinnamon is a spice. It is used both in cakes and for seasoning meat or other dishes. But it is also used with great benefit in herbal medicine.

Cinnamon's name says exactly what it is - tree bark. Basically, cinnamon is the inner bark of trees of the genus Cinnamomum. There are many species in this genus, according to some sources, more than 100, but only 2 are those whose bark is consumed. These are Cinnamomum zeylaticum or Ceylon cinnamon, found in India, Sri Lanka, Madagascar, the Caribbean and Brazil, and Cinnamomum aromaticum or Chinese cinnamon, native to China, Indonesia and Vietnam. Both have the same specific flavour, but Ceylon cinnamon, also known as true cinnamon, is more subtle and refined. Chinese cinnamon is cheaper.

For harvesting, the young shoots are left to grow for 2-3 years, then cut right at ground level. New shoots grow from the remaining root, which are then left for 2-3 years and cut again. The cut shoots are cleaned of the outer bark and then beaten into the ground until the cinnamon rolls fall off.

After harvesting the cinnamon should be dried immediately in a warm, ventilated environment. If the space is not well ventilated, insects may attack the cinnamon and to get rid of them it will have to be smoked, which reduces its value. This is the traditional method of harvesting. Nowadays modern devices are used for harvesting and drying.

Cinnamon and its nutritional and therapeutic properties have been known since ancient times. It appeared in Chinese herbal texts as early as 2700 years before our era and is also mentioned in biblical texts. The Egyptians used it for embalming and the Romans considered it a very expensive spice, sometimes more expensive than gold. In Europe in the Middle Ages, it was not known where cinnamon grew or where it came from. It was practically the monopoly of Venetian merchants. With the advent of other maritime powers, the sources of spices were found and the mystery began to disappear.

As I said, cinnamon's special properties have been appreciated since ancient times. In the Bible, Moses is said to have commanded the children of Israel to use oils in which cinnamon was put to anoint their bodies and thus protect them from disease. The antibacterial, antifungal and antiviral properties of cinnamon are now proven. It also has soothing and antiseptic properties. Cinnamon oil acts as an anti-inflammatory agent and has antimicrobial properties and can be used as a food preservative.

Cinnamon can control blood sugar levels and is used to improve insulin response for patients with diabetes. It is used in aromatherapy because it improves brain function. In combination with ginger it can be used to fight colds.

As a spice, cinnamon is used in both cake recipes and various dishes. It is known and appreciated in combination with meat in Arabic dishes. It is mainly used ground, in powdered form, but is also sometimes added to dishes in the form of flakes or even as a tube.

In tube form it can be used to make various decorations for the home, especially those for Christmas. They brighten up as well as spice up the festive holiday atmosphere.

As you can see, we have plenty of reasons to use this wonderful tree bark. Don't ignore it, because it can do you a lot of good. I'll start with a cup of mulled wine with cinnamon. Just in case I catch a cold. Which is what I advise you to do. 🙂