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Cinnamon

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Submitted By athiran
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Cinnamon is not merely used in cooking
Cinnamon has been one of the most popular spices in the world since ancient times. It comes from inner layer of bark derived from varieties of evergreen trees belong to genus Cinnamomum. Cinnamon can be in various forms which we common use it in form of sticks and powder. As cinnamon comes from the inner layer, the farmer first shave the outer bark of trees followed by the inner bark. It is then dried and curls up into “quills” naturally. Those quills being cut into sticks or crushed into powder. The sticks one is usable for a very long time.
There are two main types of cinnamon named Ceylon cinnamon (Cinnamomum Verum) and Cassia cinnamon (Cinnamomum Aromaticum). Both are natively from Sri Lanka and China respectively. We might wonder, how to differentiate those cinnamons? Basically, Ceylon cinnamon is light brown in color, has mild and sweet taste whereas Cassia cinnamon is dark brown in color which has spicy and bitter taste. The more important distinction may be the presence of a chemical called coumarin, a natural chemical that acts as a blood thinner.
Coumarin is derivatives of Benzo-α-pyrone, a phytochemical with a vanilla-like flavor. Coumarin is an oxygen heterocycle. It is commonly used as anti-tumor, anti-inflammatory, treatment for skin disease and treatment for asthma. However, coumarin also can become a toxic that could damage our liver. Cassia cinnamon contains higher concentrations of coumarin compared to Ceylon cinnamon. Due to this, consuming Cassia cinnamon over prolonged periods of time is not preferrable.
Instead of using cinnamon to make out delicious food, how many of us realize that it also gives several benefits to our health? Even Indians and Chinese has been using cinnamon as traditional medicine for centuries ago. It is strongly believed that cinnamon able to control blood sugar level, provides relief from menstrual discomfort as well as treatment for better skin.

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