Cinnamon is one of my favorites all around, both scent and flavor. There is just something about the scent that draws me in. It probably has something to do with the cinnamon rolls we had every Sunday (and on holidays) while dancing on the coffee table listening to Dad’s old records as kids. I looked forward to Sunday morning every week. The smell of cinnamon would fill the house while they baked and mmmm it was just so good. When you start out with a love of the scent that early in life, it is bound to follow you into adulthood and that’s not a bad thing. These days, I like to add cinnamon to all sorts of foods and drinks. And why not? It has so many benefits for us.

Cinnamon is a spice obtained from the inner bark of several tree species under the genus Cinnamomum. Cinnamon is an evergreen tree characterized by oval-shaped leaves, thick bark and a berry fruit. When harvesting the spice, the bark and leaves are the primary parts used. The aroma and flavor of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as other elements, including eugenol. Cinnamon is used mainly as an aromatic condiment and flavoring additive in a wide variety of cuisines, sweet and savory dishes, breakfast cereals, snack foods, tea and traditional foods.

Cinnamon is loaded with powerful antioxidants, such as polyphenols. Antioxidants protect your body from oxidative damage caused by free radicals. In a study that compared the antioxidant activity of 26 spices, cinnamon was the clear winner, even outranking "superfoods" like garlic and oregano, according to Pub Med Central. Studies show cinnamon, with its antioxidants, is a powerful anti-inflammatory agent as well. Inflammation is a key risk factor for many illnesses. Cinnamon has been linked to a reduced risk of heart disease, the world's most common cause of premature death. It reduces levels of total cholesterol, “bad” LDL cholesterol and triglycerides, while “good” HDL cholesterol remains stable.

Other studies with less evidence suggest cinnamon might lower blood sugar levels. Cinnamon has been shown to decrease the amount of glucose that enters your bloodstream after a meal according to some studies. More recent studies have suggested there is no correlation though. Evidence is limited to test tube studies and some animal testing, but it shows cinnamon may protect against cancer growth. It acts by reducing the growth of cancer cells and the formation of blood vessels in tumors and appears to be toxic to cancer cells, causing cell death. More studies are needed to verify how well this might work in humans. Cinnamon oil has been used to effectively treat respiratory tract infections caused by fungi. It is believed it can also inhibit the growth of certain bacteria, including Listeria and Salmonella. There is little evidence however. Tested thoroughly or not, these are just more reasons to eat extra cinnamon-like I needed another one!

With all good, there are some possible down sides. Regular cinnamon contains high amounts of coumarin. Studies have shown eating too much coumarin may increase the risk of liver toxicity and damage. Some people are allergic to a compound in cinnamon called cinnamaldehyde, which can cause mouth sores. However, this seems to mostly affect people who use too much cinnamon oil or chewing gum, as these products contain more cinnamaldehyde. While eating cinnamon may help lower your blood sugar, eating too much may cause it to fall too low, especially if you’re on medication for diabetes. Eating too much ground cinnamon in a single sitting may cause breathing problems as well. The fine texture of the spice makes it easy to inhale and irritate the throat, which may cause coughing, gagging and trouble catching your breath. Honestly though, unless you are adding cinnamon to everything you eat every day or taking a cinnamon supplement, you would be hard pressed to eat too much.

Fun Facts:

In the first century A.D., Pliny the Elder, a Roman scholar and naturalist among other things, wrote off 12oz of cinnamon as being equal in value to over 11 pounds of silver, which was about 15 times the value of silver per weight.

There are two types of cinnamon. Celyon is called the “true” cinnamon. What we get commercially is Cassia or “regular” cinnamon.

Cinnamon is mentioned in the bible. In Exodus 30:23-24, cinnamon and cassia both are to be used as part of a holy oil to anoint the Ark of the Covenant. In Proverbs 7:17, the adulterous woman perfumed her bed with ‘myrrh, aloes and cinnamon’. In Song of Songs 4:14, it is mentioned as part of describing his ‘bride’ as a ‘garden’ and her ‘plants’ of precious spices. In Revelation 18:13, it is used when describing cargoes on ships to Babylon.

Cassia is also mentioned a couple other times. In Ezekiel 27:19 cassia is a trade good. In Psalm 45:8, it is used along with myrrh and aloe to make fragrant robes.

Mixing a few spoonfuls of cinnamon into a paste — with honey or actual conditioner — will lighten your hair once applied and allowed sunshine to get at it.

With the health benefits, unless you already eat it on a regular basis, it certainly wouldn’t hurt us all to all to add it to our toast in the morning or make it part of dinner. Just remember everything in moderation. Make your grocery list, make sure you have fresh cinnamon and meet me in the kitchen for these foods that will make the whole house smell marvelous!