The warm aroma of cinnamon spice is what comes to mind when we think of it. Thoughts of delicious treats of cinnamon rolls, pastries, cinnamon bread may quite likely follow!
Cinnamon Spice is well-known for its uses in both sweet and savoury foods. Its sweet woody fragrance is what is highly desired. As a spice, it is used for culinary seasoning, as a flavour for baking, as a traditional medicine for curing stomach cramps and flatulence. And, the essential oil extracted from its bark is widely used for aromatherapy, for boosting immunity and for alertness. Versatile it is, no doubts!
Cinnamon bark, in its most natural form, has a high content of oil called cinnamaldehyde. This is what contributes to its antimicrobial, antifungal and antiviral properties, that works well against germs and infections. Eugenol is another component present in the cinnamon bark which gives it the antiseptic and analgesic properties, the reason for its soothing effects.
History of Cinnamon Spice An ancient spice, whose uses have been recorded throughout ancient history, it was regarded as a royal gift for monarchs and Gods. It was highly prized and used during auspicious occasions. The ancient Greeks used it for flavoring wine while the Egyptians burned it as incense. During middle ages the source of cinnamon spice was kept a secret by middleman, to create an aura of mystery, to restrict the supply and to have a monopoly hold over the market and make the maximum profit. Cinnamon spice is indigenous to Asian countries like Sri Lanka, India, Bangladesh and Burma. It is recorded that Asia’s largest cinnamon estate was established in Kannur, a district of Kerala, in 1767. (source)
Note: The flavour of cinnamon bark is far superior to its powdered form. The freshness and flavour disappear quickly if stored in its powdered form. So, you grind small amounts of cinnamon barks, as and when you need it.
|Cinnamon Nutrition Facts Serving Size: 3.5 ounces (100 grams), ground|
|Amt. Per Serving||% Daily Value*|
|Calories from Fat||1|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0%|
|Total Carbohydrates||6 g||2%|
|Dietary Fiber||4 g||16%|
|Vitamin A0%||Vitamin C||0%|
Cinnamon spice is an amazingly versatile spice and consuming it, even in small amounts, can benefit your body. Naturally cultivated cinnamon spice is even more healthy, with all its wholesome goodness.
Cinnamon spice in Meghalaya is grown naturally without the use of any artificial chemicals. The farmers from Mawtnum village use age-old traditional farming methods to cultivate them.
It is obtained from the bark of the true cinnamon tree. It is peeled manually and sun-dried before storage. It is devoid of any artificial flavouring, added colours and synthetic substances.