Cinnamon, or Cinnamomum zeylanicum is native to Sri Lanka. Ceylon cinnamon is one of the most popular, expensive and valuable by flavoring qualities. The Cinnamon is grown in West India (Malabar coast), Sri Lanka, Martinique, Reunion, South India, Birma, Malaysia and Vietnam.
The true Sri Lanka cinnamon is an evergreen tropical tree in the laureate family; the tree grows up to 6-12 m high in habitat. The cultivated plants don't top 3 meters. The tree has entire leathery green leaves, daffodil blossoms and navy-blue berries. Cinnamon is obtained from the dried inner bark of a tropical evergreen tree. Peeled cinnamon bark is dried in strip or stick shapes. While drying cinnamon obtains typical light brown color.
Cinnamon has a very elegant sweet nice woody odor and warm mild taste. The Ceylon cinnamon contains essential oils (2 % in the bark contents) as well as cinnamon aldehyde, eugenol, pitch, starch, mucilage and tannins. It positively affects digestive system, stomach in particular providing gastric juice excretion to whet appetite. Cinnamon is applied as an antiseptic. It is recommended for diet as salt alternative. Its application has the positive effects for kidneys, liver, and gallbladder activities.
It is capable to lower the blood sugar contents considerably due to soluble polyphenolic compound, one of its components. It functions as insulin, increasing its impact. To normalize a blood sugar level, half of teaspoon of cinnamon per day is sufficient. Besides cinnamon is recommended for use at diseases of vascular system.
