Enchanting Cinnamon

The enchanting aroma of cinnamon

Nothing equals the scent of cinnamon. It enthralls my kitchen each and every time I use it. From ancient times, cinnamon, the bark of the tree cinnamomum verum, has been held in high esteem. The ancient Egyptians used cinnamon in the embalming process as it destroys fungi and bacteria. The Roman emperor Nero burned a huge amount of cinnamon at his wife’s funeral to show his grief.

Cinnamon belonged to the spices, which were extremely costly. The tree used to grow only in Ceylon. Until 1833, European nations struggled for the control of Ceylon (Sri Lanka) and its profitable cinnamon industry. Then other countries started growing cinnamon. Today the spice plantations of Goa produce excellent cinnamon that you can buy everywhere in pieces or as ground powder.

Cinnamon gets its scent and flavour from a chemical compound called cinnamaldehyde. Smelling cinnamon boosts the memory. Imagine how powerful the effect of cinnamon can be when you eat it. Studies show people with Type 2 diabetes can decrease blood sugar and cholesterol levels by consuming one gram of cinnamon a day. Cinnamon can also stop medication-resistant yeast infections. Half a teaspoon cinnamon with one tablespoon honey taken every day before breakfast eases arthritic pain. Cinnamon is also a good source of manganese, iron and calcium.

Fibre content of different foods
- Oat bran 16.7 g of fibre per 100 g
- Brown Rice 1.8 g of fibre per 100 g
- Whole Grain Bread 6.3 g of fibre per 100 g
- Whole Grain Spaghetti 8.4 g of fibre per 100 g
- Apples 1.8 g of fibre per 100 g
- Orange 1.7 g of fibre per 100 g
- Mushrooms 1.5 g of fibre per 100 g
- Peas 3.4 g of fibre per 100 g
- Onions 1.4 g of fibre per 100 g

More about fibre in food