🍂Cinnamon: incredible flavour and so much more! 🍂 

As well as its stunning flavour and divine aroma, this enchanting spice is packed with beneficial properties, making it even more desirable and appealing. 

🌿 When my son and I were travelling around Sri Lanka, we learnt lots of new and interesting things, and we saw the cinnamon production process with our own eyes. It is made from the bark of the evergreen tree Cinnamomum verum (Cinnamomum zeylanicum), and the scent at the Ceylon factory was incredible; we not only thoroughly enjoyed the tasting and, indeed, the aroma itself, but also stocked up on a substantial supply of this incredibly beneficial woody delicacy. So what are its benefits? Let’s take a closer look 

🌟 The pros and cons of cinnamon: 

• Healthy blood vessels and heart 
• With its ability to lower harmful cholesterol levels in the blood, this spice also helps to boost blood circulation and normalise blood pressure, which is definitely beneficial for our cardiovascular system. 
• Regulates blood sugar levels 
• Cinnamon influences glucose levels, thereby keeping our energy levels where they should be, which has a positive effect on our activity throughout the day. 
• Protection against viruses and infections 
• This aromatic spice not only helps the body fight off colds, but also aids in a quicker recovery after battling them. 
• Improves memory and stimulates brain function 
• What’s more, the scent of cinnamon helps us to be more alert and focused, and improves memory – something that’s beneficial at any age.
• Cell protection and immune system support 

The exceptionally rich composition of this noble spice includes polyphenols – super-components that not only provide powerful support for the immune system but also actively combat free radicals, neutralising them and thereby slowing down the body’s ageing process. 

As you can see, it’s very hard to find any downsides to this spice, whereas the benefits are endless! However, one important point should be mentioned: there is a cheaper variant of this spice called cassia, which contains a significant amount of the substance ‘coumarin’, which in high doses has a negative effect on the liver; therefore, ideally, it is best to use high-quality cinnamon produced in Sri Lanka, i.e. Ceylon cinnamon. And, whatever you do, don’t forget to use it in moderation. 

We use cinnamon in cooking and beyond, namely: 

• Of course, in all baked goods and desserts – whether in pies, gingerbread, cakes, or especially in buns. Personally, high-quality cinnamon buns immediately remind me of my childhood. 
• This spice is excellent in various hot drinks – it can be successfully added not only to grog and hot chocolate, but even occasionally to coffee and tea. 
• Strange as it may seem, this aromatic superfood works equally well in both meat and vegetarian dishes – in curries, marinades, and stewed or roasted vegetables. 
• Cinnamon is also excellent in various breakfast dishes – it can be added to yoghurts and smoothies, as well as to cocktails and sweet versions of porridge. 

In short, the conclusion from all of the above is clear: if cinnamon isn’t already part of your daily diet, you should rectify this mistake immediately and add this aromatic superfood to your meals. Just don’t forget the most important thing – you should opt for high-quality Ceylon cinnamon. Yes, it’s more expensive, but it’s definitely worth it. As they say – better to have less, but better!