Cinnamon

English Name: Cinnamon
Common Indian Name (Hindi): Dalchini

• The bark of the Cinnamon (Cinnamomum verum) tree, belonging to the Lauraceae family, is used as a spice.
• True cinnamon, or Ceylon cinnamon is native to Sri Lanka (formerly known as Ceylon). Cassia, a related spice, is sometimes sold as cinnamon but it is not "true cinnamon." Cassia is sometimes called "Indonesian cinnamon" or "Chinese cinnamon." The bark of the cassia or Chinese cinnamon has more pungent smell as compared to true cinnamon.
• Cinnamon gets is scent and flavor from a chemical compound called cinnamaldehyde.
• Cinnamon was used on funeral pyres in Ancient Rome. In 65 AD, Nero burned a year's supply of cinnamon at his second wife Poppaea Sabina's funeral in order to show the depth of his grief.
• It is used both for culinary and medicinal purpose. It has good capability to to flavor foods and confectionery items particularly liqueurs and chocolate.
• Cinnamon has many health benefits. It has shown promise in the treatment of diabetes, arthritis, high cholesterol, memory function, and even leukemia and lymphoma. It has an anti-clotting effect on the blood.
• When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative.
• It is a great source of manganese, fiber, iron, and calcium.