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Fragrant cinnamon spice is one of the highly prized spices that has been in use since biblical times for its medicinal and culinary properties. This delightfully exotic, sweet-flavored spice stick is traditionally obtained from the outer brown bark of Cinnamomum trees, which when dried, rolls into a tubular form known commercially as "quill."
The cinnamon plant is a small, evergreen bushy tree belonging to the family of Lauraceae or laurel within the genus; Cinnamomum. This novel spice is native to Sri Lankan island but also found in many other countries such as Myanmar, Bangladesh, India, China, and Indonesia.
Varieties of the cinnamon-tree exist; however, Sri Lankan variety is regarded as "true cinnamon" and scientifically named as Cinnamonum verum. Traditionally, the inner bark is bruised with a brass rod, peeled and long incisions are made in the bark. It is then rolled by hand and allowed to dry in the sunlight.
It is the bark of the tree from where aromatic essential oil (makes up 0.5% to 1% of its composition) is extracted. Usually, the oil is processed by roughly pounding the bark, macerating it in seawater, and then quickly distilling the whole. The oil features golden-yellow color, with the characteristic odor of cinnamon and a very hot aromatic taste.
The pungent taste and scent in cinnamon spice are due to compound cinnamic aldehyde and cinnamaldehyde in the oil.
Cassia, also known as chinese cinnamon, is a different member of Lauraceae family and named as Cinnamomum cassia. Cassia is coarser, more spicy, and pungent but less fragrant than cinnamon. It is usually substituted for the cinnamon in savory dishes.
The active principles in the cinnamon spice are known to have anti-oxidant, anti-diabetic, anti-septic, local anesthetic, anti-inflammatory, rubefacient (warming and soothing), carminative and anti-flatulent properties.
Cinnamon has the highest anti-oxidant strength of all the food sources in nature. The total measured ORAC (Oxygen radical absorbance capacity) value for this novel spice is 267536 trolex equivalents (TE), which is many hundred times more than in chokeberry, apples, etc.
The spice contains health benefiting essential oils such as eugenol, a phenylpropanoids class of chemical compound, which gives pleasant, sweet aromatic fragrances. Eugenol has got local anesthetic and antiseptic properties, hence; useful in dental and gum treatment procedures.
Other important essential oils in cinnamon include ethyl cinnamate, linalool, cinnamaldehyde, beta-caryophyllene, and methyl chavicol.
Cinnamaldehyde in cinnamon-sticks has been found to have anti-clotting action, prevents platelet clogging inside the blood vessels, and thereby helps prevent stroke, peripheral arterial and coronary artery diseases.
The active principles in this spice may increase the motility of the intestinal tract as well as help aid in the digestion power by increasing gastro-intestinal enzyme secretions.
This spicy bark is an excellent source of minerals like potassium, calcium, manganese, iron, zinc, and magnesium. Iron is required for cellular metabolism as a co-factor and in RBC's production. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese and copper are chiefly used by the body as co-factors for the antioxidant enzyme, superoxide dismutase.
It also contains very good amounts of vitamin A, niacin, pantothenic acid, and pyridoxine.
Further, it is also a very good source of flavonoid phenolic anti-oxidants such as carotenes, zea-xanthin, lutein and cryptoxanthin.
See the table below for in depth analysis of nutrients:
Cinnamon spice (Cinnamonum verum),
ORAC Value-267536,
Nutritional value per 100 g.
(Source: USDA National Nutrient data base)
Cinnamon spice is readily available year-round in the markets, either in the form of sticks (quills) or powdered. Good-quality quills smell sweet fragrance, which may be appreciated from a distance.
In the store, buy whole sticks instead of powder since, oftentimes it may contain adulterated spicy powders. The sticks should be wholesome, compact, light brown color in Ceylon variety or dark brown in Indonesian variety.
Whole sticks should be stored in cool, dry, dark place, in airtight glass containers for many months and can be milled using hand held mill as and when required. Ground/powder cinnamon spice should be stored in the refrigerator inside sealed containers and should be used as early as possible since it loses its flavor quickly.
The essential oil, eugenol, has been in therapeutic use in dentistry as a local-anesthetic and antiseptic for teeth and gum.
Eugenol also has been found to reduce blood sugar levels in diabetics, but further detailed studies required to establish its benefits.
The extraction from the sticks (decoction) is sometimes used in treating flatulence and indigestion in traditional medicine.
The spice is used in traditional medicines to stave off common cold and oxidant stress conditions.
It is also used as a natural food preservative. (Medical disclaimer).In order to keep the fragrance and flavor intact, cinnamon spice is generally ground just before preparing dishes and added at the last moment in the cooking recipes, because prolonged cooking results in evaporation of essential oils.
Around the world, cinnamon spice is widely used as a spice. It is principally employed in cookery as a condiment and flavoring base. It's used in the preparation of chocolate and in some kinds of desserts, such as cinnamon-apple pie and cinnamon buns as well as pastries, bagels, sweet rolls, spicy candies, tea, hot cocoa, and liqueurs.
Cinnamon pieces have been used in preparation of many popular dishes in Asian and Chinese cuisine since ancient times. Along with other spicy items, it is being used in marinating chicken, fish and meats.
Some Indian vegetarian and chicken curries and rice dishes (biriyani) contain small amounts of grounded powder. In the Middle East, it is used in meat and rice dishes.
It has also been used in the preparation of soups, barbecue sauces, pickling and as one of the ingredients in variety of curry powders.
Uncooked cinnamon spice can cause choking and respiratory distress. Excessive use of the cinnamon stick may cause inflammation of taste buds, gum swelling, and mouth ulcers. Large quantities can cause difficulty breathing, dilate blood vessels, and cause sleepiness, depression, or even convulsions. (Medical disclaimer).
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