Cinnamon (Cinnamomum verum), also called Ceylon cinnamon, is a bushy, evergreen tree in the bay tree family (Lauraceae), and the spice is derived from its bark. The spice consists of the dried inner bark and has a delicately fragrant aroma and a sweet, warm flavor.

PREPARATION AND USE

• Cinnamon is used to flavor a variety of foods, from sweets to curries and beverages, and is popular in baked goods.
• Cinnamon essential oil is distilled from bark fragments for use in foods, perfumes, and medicines.
• Cassia bark is used as a flavoring in cooking, particularly in liqueurs and chocolate.
• Cinnamon is used as a flavoring agent in soft drinks, teas, and baked goods, and is often added to oatmeal, candy, hot chocolate, tea or coffee, and chewing gum.
• Cinnamon is also a common ingredient in many Indian curries, popular for its delicate aroma and medicinal qualities. Pieces of the bark are fried in hot oil until they uncurl (to release the fragrance).
• Cinnamon sticks are used in rich curries such as shahi paneer and korma.

THE HEALTH BENEFITS

• It's loaded with antioxidants; antioxidants protect your body from oxidative damage caused by free radicals.
• It has anti-inflammatory properties
• May reduce the risk of heart disease
• May improve sensitivity to the hormone insulin
• Reduces blood sugar levels and has a powerful antidiabetic effect
• Cinnamon may protect against cancer
• Helps fight bacterial and fungal infections