Cinnamon
spice obtained from the inner bark of several tree species from the genus Cinnamomum From Wikipedia, the free encyclopedia
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Cinnamon is a spice from the inner bark of Cinnamomum verum.
The spice is used in both sweet and savoury foods. It is aromatic. People usually put cinnamon in sweet baked goods (such as cinnamon rolls), hot wine or liquors.
Cinnamon was used to make the spiced wine, claret, in the Middle Ages. In India, cinnamon is commonly used in making flavoured tea. It is either directly added as small pieces or put in powdered form during the preparation of tea. It is known as "Daal-Cheeni (दाल चीनि)" in Hindi.
The Sinhalese name of cinnamon is kurundu. Cinnamon is grown as an export crop in Sri Lanka.
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Cinnamon as a herbal remedy
There is a literature which suggests that cinnamon spice may have positive effects on diabetes type II.[1][2][3][4][5] This is not the view of the U.S., National Institutes of Health.[6]
References
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