Cinnamon

Cinnamon was one of the first traded spices of the ancient world. Cinnamon was a popular spice in the ancient Arab world and Arab traders have paved the way for Cinnamon to travel a long distance through the spice route to the European market. Cinnamon has motivated many historical voyages leading to the discovery of the New World by Christopher Columbus and Vasco De Gamma to Sri Lanka & South India.

Ceylon Cinnamon (Cinnamomum Zylanicum) a plant indigenous to Sri Lanka is a moderately size bushy ever green tree. Cinnamon grown and produced in Sri Lanka has acquired a long-standing reputation in the international market due to its unique, quality, color, flavor, and aroma. The name Ceylon Cinnamon derived from the former name of Sri Lanka is a very established geographical indication for Cinnamon.

Cinnamon is the most important and valuable spice produced in Sri Lanka. Before the advent of modern food preservation technology Europeans have used Cinnamon with Pepper to preserve meat products. Cinnamon is used in bakery products, Asian foods, and flavored tea for its distinctive aroma & flavor. With growing concern on health hazards associated with synthetic flavoring agents used in the food industry, there is an increasing preference for natural flavors worldwide

The unique method of processing and curing of cinnamon entices the characteristic Flavor over cassia. The preparation of Cinnamon quills involves a combination of art and skill unique to Sri Lanka and has been continued from generation to generation over centuries. Value-added Cinnamon products such as Cinnamon oil, Cinnamon powder, and Tablets are also produced and exported to a large number of countries.

Health benefits 

Diabetes– Recent studies have found that cinnamon may help control blood sugar levels. In 2003, for example, Diabetes Care found that people with type 2 diabetes who took 1, 3, or 6 grams of cinnamon reduced their fasting blood glucose levels by 18–29 percent, and also reduced triglycerides by 23–30 percent. It also reduced LDL cholesterol by 7–27 percent and total cholesterol by 12–26 percent.

Alzheimer’s disease – According to a 2009 study, extracts of Ceylon cinnamon inhibited the formation of the proteins and filaments that are the hallmark of Alzheimer’s disease. Researchers isolated a certain flavonoid (proanthocyanidin) from the cinnamon and determined it had the majority of inhibitory properties.

Cancer – One animal study found that a particular component in cinnamon impaired the proliferation of cancer cells and slowed tumor growth. A second study published in 2010 also found that cinnamon extracts were directly linked with anti-tumor effects.

Anti-inflammatory – A study from South Korea found that compounds from cassia cinnamon had promise as an anti-inflammatory agent, with potential in treating dyspepsia, gastritis, and inflammatory diseases.

Anti-microbial-. Several studies have indicated that cinnamon can fight off bacteria. One published in 2007, for example, found that even low concentrations boosted the activity of antibiotic “clindamycin.” Study authors wrote that the results suggested that cinnamon could be used in combination therapy against certain stubborn strains of bacterial infections.

As far as other health benefits related to cinnamon, such as weight loss, the research is still limited. A scientific analysis published in 2010 reviewed the studies published to date and concluded that cinnamon has anti-inflammatory, antimicrobial, antioxidant, antitumor, cardiovascular, cholesterol-lowering, and immunomodulatory effects. It added that animal studies have demonstrated strong blood-sugar-lowering properties, and that cinnamon as an adjunct to the treatment of type 2 diabetes is a “most promising area.”