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It would be surprising if anyone reading this has not tasted cinnamon sometime in his life. Cinnamon is the brown bark of the cinnamon tree, that, when dried, rolls into a tubular form known as a quill. Cinnamon is available in either its whole quill form (cinnamon sticks) or as ground powder.

Real cinnamon comes from Sri Lanka (formerly Ceylon) from where 10,000 to 12,000 metric tons are exported annually. Oftentimes, both Ceylon cinnamon and Chinese cinnamon (cassia) are labeled as cinnamon. Most powdered cinnamon sold in the United States is actually cassia. If you want to find the sweeter, more refined tasting Ceylon variety, you may need to shop in a local spice shop.

Cinnamon has a rich history dating back 4800 years to China. The name is derived from the Greek word kinnamomon. It is mentioned in the history of Israel for it was used in the tabernacle in their anointing oil (Exodus 30:23). It was also used because if its fragrance (Proverbs 7:17; Song of Solomon 4:14; Revelation 18:13). Cinnamaldehyde is the compound in cinnamon that gives it the customary scent and flavor.

Ancient Egypt was famous for their skill in embalming, a process which used cinnamon. They also used it in medicines and flavorings for drinks and food. Cinnamon became expensive by the Middle Ages and was a major indication of a person’s social status.

Though most commonly used as a spice, cinnamon has many health benefits. Studies have shown that just 1/2 teaspoon of cinnamon per day can lower LDL cholesterol. Other studies suggest that cinnamon may have a regulatory effect on blood sugar, making it especially beneficial for people with Type 2 diabetes. It has also been shown to stop some types of yeast infections.

Cinnamon can reduce arthritic pain in just one week, according to a study at Copenhagen University. Cinnamon is a natural food preservative. Food containing cinnamon spoils at a slower rate because it inhibits the growth of certain bacteria. Cinnamon also reduces heart problems because of its anti-clotting factor. Lymphoma and leukemia cancer cells stopped spreading in the presence of cinnamon, according to a study in Maryland at the Department of Agriculture.

Use of cinnamon can even help you think and memorize. It also fights E. coli bacteria found in unpasteurized juices. Cinnamon is a great source of calcium, iron, fiber, and manganese. The calcium and fiber combined help remove bile and this prevents damage to the colon and reduces colon cancer. The fiber also relieves irritable bowel syndrome and constipation.

Cinnamon has been used to treat yeast infections of the mouth and vagina, stomach ulcers, and head lice. Components of the essential oils are responsible for these healing qualities. Cinnamon also fights bacteria, fungi, and parasites.

Cinnamon has also been valued through history for its warming qualities. This use can be traced back to traditional Chinese medicine. It can provide relief at the onset of a cold or flu by giving the patient tea with cinnamon and fresh ginger.

Some suggestions on using cinnamon: Enjoy cinnamon toast with a healthy twist. Drizzle flax seed oil onto whole wheat toast and then sprinkle with cinnamon and honey. Simmer cinnamon sticks with soy milk and honey for a deliciously warming beverage. Adding ground cinnamon to black beans to be used in burritos or nachos will give them a uniquely delicious taste. Healthy saute lamb with eggplant, raisins and cinnamon sticks to create a Middle Eastern inspired meal. Add ground cinnamon when preparing curries.

A few cautions are in order. Don’t think that because a little cinnamon is good for you, a lot is better. Large amounts can be toxic. Cinnamon should not be used in place of prescription medicines either. If you want to keep cinnamon fresh, store it in a tightly sealed glass container in a dark, cool, and dry place. The smell of it will tell you if it is fresh and sweet.