Spice of the Week - Cinnamon

Cinnamon is the dried inner bark of various evergreen trees belonging to the genus Cinnamomum. At harvest, the bark is stripped off and put in the sun, where it curls into the familiar form called "quills."
Uses

Cinnamon in the ground form is used in baked dishes, with fruits, and in confections. Cassia is predominant in the spice blends of the East and Southeast Asia. Cinnamon is used in moles, garam masala, and berbere.
Origins

Cinnamomum burmannii is primarily imported from Indonesia and is the most common form of cinnamon in the United States. Once again, Vietnam has become the source for Cinnamomun loureirii, referred to as Saigon cinnamon, considered by many to be the finest cinnamon available. Cinnamomum zeylanicum, grown in Sri Lanka, is actually "true cinnamon," which is more popular in Europe; it is not widely used in the United States due to its unique flavor.

Health Benifits:Studies have shown that just 1/2 teaspoon of cinnamon per day can lower LDL cholesterol.

Several studies suggest that cinnamon may have a regulatory effect on blood sugar, making it especially beneficial for people with Type 2 diabetes.

In some studies, cinnamon has shown an amazing ability to stop medication-resistant yeast infections.

In a study published by researchers at the U.S. Department of Agriculture in Maryland, cinnamon reduced the proliferation of leukemia and lymphoma cancer cells.

It has an anti-clotting effect on the blood.

Culinary Uses
Cassia and cinnamon have similar uses, but since it is more delicate, cinnamon is used more in dessert dishes. It is commonly used in cakes and other baked goods, milk and rice puddings, chocolate dishes and fruit desserts, particularly apples and pears. It is common in many Middle Eastern and North African dishes, in flavoring lamb tagines or stuffed aubergines. It is used in curries and pilaus and in garam masala. It may be used to spice mulled wines, creams and syrups. The largest importer of Sri Lankan cinnamon is Mexico, where it is drunk with coffee and chocolate and brewed as a tea.

Perfect Flavor Partners Include:
allspice, black and red pepper, bittersweet chocolate, cardamom, chile peppers, cloves, coriander, cumin, fennel, ginger, nutmeg, paprika, and vanilla
cinnamon plant, Cinnamomum