Cinnamon: Why Everyone Should Have It In Their Diet

History and Origin

Native to Ceylon (Sri Lanka), true cinnamon, Cinnamomum zeylanicum, dates back in Chinese writings to 2800 B.C. and is still known as kwai in the Cantonese language today. Its botanical name derives from the Hebraic and Arabic term amomon, meaning fragrant spice plant.

Ancient Egyptians used cinnamon in their embalming process. From their word for cannon, Italians called it canella, meaning "little tube," which aptly describes cinnamon sticks.

In the first century A.D., Pliny the Elder wrote off 350 grams of cinnamon as being equal in value to over five kilograms of silver, about fifteen times the value of silver per weight.


Medieval physicians used cinnamon in medicines to treat coughing, hoarseness, and sore throats. The spice was also valued for its preservative qualities
for meat due to the phenols which inhibit the bacteria responsible for spoilage.

Other than those mentioned above, cinnamon exerts numerous biological effects on the body. Cinnamon is frequently treated as an anti-diabetic
compound, since it reduces the rate at which glucose enters the body.

Not only does it help diabetics avoid blood sugar spikes, but it also improves glucose use in the cell itself. Over time, cinnamon can reduce blood glucose, and potentially cholesterol levels.


Cinnamon primarily contains vital oils and other derivatives, such as cinnamaldehyde, cinnamic acid, and cinnamate.

Format of Use

Comes in the form of a powder.

Synergistic With

Honey, Cloves, Green Tea, white peony, ginger, Chinese choyrma, and honeyed licorice.

Scientific And Other Names

Cinnamomum zeylanicum, Chinese (Saigon) cinnamon, Cassia Cinnamon, Indonesian (Ceylon/True) Cinnamon. 


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