- Alternative & Natural Medicine»
- Herbal Remedies
Cinnamon and its Healing Properties
A Sweet and Savory Treat
The taste of cinnamon is loved by both children and adults. Its aroma gives one a sense of welcome and coziness as pastries and pies are cooked in the oven, one we grow up with as a warm companion throughout our lives. My daughter and I sprinkle it on our cereal and blend it into our peanut butter-banana smoothies and hot cocoa. We mull cider with it and garnish pancakes, porridge, and applesauce with it.
Cinnamon sticks are cut from the bark of the cinnamon tree, a member of the laurel family native to China and Ceylon. They are then grated and ground for use in the kitchen. The sticks may be used to mull cider or brew tea, but often a tablespoon or two of ground cinnamon is enough flavor to bake with.
Images of Cinnamon
The most common use of cinnamon in the 21st century has been controlling and preventing Type 2 Diabetes. I eat cinnamon in and on much of my food and have been successful in avoiding the development of Type 2 Diabetes. It is very prevalent in my family, so I am living proof of the effectiveness of cinnamon used for this purpose.
In addition to keeping down the blood sugar level, cinnamon is also used in food to keep down blood pressure and cholesterol. Other benefits that cinnamon has been reported to bestow include boosting the immune system against infections, improvement of blood circulation, relief from nasal congestion and morning sickness, avoidance of the common cold, promotion of healthy teeth and gums, and relief from joint stiffness caused by arthritis. In general, it stimulates the healthy functioning of all the vital human organs.
Links to the Wonders of Cinnamon
- Cinnamon - History, Uses and Recipes
Cinnamon has been used for embalming and meat preservation. Learn more about the history of cinnamon.
- Cinnamon at The Epicentre
Page describes where cinnamon comes from, the history of its use, and where to purchase.
- 10 Health Benefits of Cinnamon
Knowledge about the health benefits of cinnamon is increasing every day. Cinnamon has been shown to have positive effects on diabetes, cancer, high cholesterol, arthritis, memory, and many other conditions.
Recipes for cooking with Cinnamon:
Recipe for Hot Mulled Cider or Spiced Wine (Claret)
1 Cup cider or red wine per serving
1 Mulling bag or tea egg full of mulling mix (teaspoon each of cloves, cinnamon, and anise)
2 Cinnamon sticks
1 Lemon, sliced thinly and floating on top.
1. Mix all the ingredients in a pan.
2. Heat and stir until it simmers.
3. Lower heat and keep the beverage warm at the lowest stove setting, stirring occasionally. (Do not leave unattended until the cider/claret is finished and the stove is turned off.)
♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥
Hot Cocoa Recipe
1 Cup milk per serving
3 baking chocolate squares per serving
1 tablespoon of honey
2 tablespoons of cinnamon
1. Pour milk into a pan and heat until it starts simmering.
2. Cut up the chocolate, then add that and the the rest of the ingredients to the milk.
3. Whisk together all the ingredients until they are blended thoroughly and the cocoa is thick.
4. Serve topped with ground cinnamon and/or fresh whipped cream.
♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥
Home Made Apple Crisp
8 freshly picked baking apples (e.g. MacIntosh , McCoun , Empire , etc.)
2 Teaspoons freshly squeezed lemon juice
2 Tablespoons organic honey
1 Cup brown sugar
1/2 Cup uncooked oats
2 Tablespoons ground cinnamon
1/3 Cup wheat germ
1 stick unsalted butter
1. Peel (optional) and slice apples, and place them in a baking dish.
2. Toss apples with lemon juice.
3. Coat apples with honey.
4. Set apples aside and mix the dry ingredients in a medium mixing bowl.
5. Cut up butter into small pats and work them into the dry ingredients.
6. Toss the mix into the pan with the apples and mix them together.
7. Bake at 350 degrees, Fahrenheit for about 75 minutes (until the apples are soft and golden).
8. Serve with ice cram or fresh whipped cream. Makes 4-6 servings.
Do you cook with cinnamon?
How often do you cook with cinnamon?
© 2010 Karen A Szklany