The Big Coconut: Cinnamon

Scientific Name: Cinnamonum zeylanicum

Cinnamon is one of the oldest spices in the world. It exists in the time where trading ruled the world. It comes from the Hebrew word "kannamon" and this spice was frequently mentioned in the Bible.

During the time of Moses, cinnamon was combined with Cassia and used as anointing oils to anoint tabernacles and priests.

Cinnamon before was so expensive that is was traded for gold. On some other countries, cinnamon was considered to be an expensive gift that can only be offered to wealthy people and to gods.

The most popular varieties of cinnamon is the Ceylon Cinnamon and the Cassia Cinnamon.

Cinnamon is actually the inner bark of the trees under the Lauraceae family. The tree grows over 30 feet high, its leaves has a deep green color and the flowers are white. Once the trees are matured enough, the outer bark of the tree is peeled off then discarded while the inner layer bark is used as the Cinnamon sticks and some of the sticks are grounded to produce Ground Cinnamon or Cinnamon Powder. It has a warm aftertaste.

Cinnamon also has health benefits such as it can cure nausea, colds, flatulence, painful menstrual periods and diarrhea. It can also be used as a remedy for ingestion and diabetes. It was believed that in can restore energy and improve blood circulation.

In the culinary world, cinnamon is used as a spice.

Mexico is the first importer of cinnamon and it is used to improve the flavor of chocolate. It is the best partner of apples especially in making apple pies. It is also used in hot chocolate, donuts, tea and cinnamon buns. It is usually added to desserts, breads and drinks.