Geek talkTo be Written

But we talkCinnamon

DescriptionCinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. While Cinnamomum verum is sometimes considered to be "true cinnamon", most cinnamon in international commerce is derived from related species, which are also referred to as "cassia" to distinguish them from "true cinnamon". Cinnamon is processed by scraping off the outer bark, then beating the branch evenly with a hammer to loosen the inner bark. The inner bark is then pried out in long rolls. The name "cinnamon" comes through the Greek kinnámōmon from Phoenician. 

In Sri Lanka, in Sinhala, cinnamon is known as kurundu ,and was recorded in English in the 17th century as "korunda". It is called lavangam in Tamil and dalchini in Hindi. In Indonesia, where it is cultivated in Java and Sumatra, it is called kayu manis ("sweet wood"). In several European languages, the word for cinnamon comes from the Latin word cannella, a diminutive of canna, "tube", from the way it curls up as it dries.

Kitchen PharmacyCinnamon is used in traditional medicine, and several studies have tested chemicals extracted from cinnamon for various possible medicinal effects. Some studies indicate that including cinnamon and cinnamon extract in the diet may help type 2 diabetics to control blood glucose levels. It is also being studied as a way to reduce bad cholesterol (LDL). However, taking too much cinnamon may be toxic and cause liver problems – it is recommended to take no more than between ½ - 1 teaspoon in a day.

Nutrition: Serving size: 
1 tspn ( Ground Cinnamon )

Origin: Sri Lanka

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