Cinnamon

• Type: Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. There are two main varieties:
  • Ceylon cinnamon: Also known as “true cinnamon,” it is considered more delicate and expensive. It is mild, floral and citrusy.
  • Cassia cinnamon: More common and affordable, it is spicy and slightly bitter.
• Color: Cinnamon sticks are light brown to reddish-brown in color.
• Flavor: Cinnamon has a warm, sweet, and slightly spicy flavor with a distinctive aroma.
• Cinnamaldehyde: The main compound in cinnamon, responsible for its flavor and aroma. Cinnamaldehyde has potential anti-inflammatory and blood sugar-lowering properties.
• Uses: Cinnamon is used whole, ground, or powdered in various cuisines worldwide, in both sweet and savory dishes. It is also used in beverages, desserts, and potpourris.

It’s important to note that cassia cinnamon can contain higher levels of coumarin, a compound that can be harmful in high doses. Ceylon cinnamon generally has much lower coumarin content.

Additionally, cinnamon is a good source of antioxidants, which can help protect cells from damage.