Cinnamon

Cinnamon is one of the oldest spices on earth and in the ancient world was more precious than gold. In Egypt it gave beverages flavour, it was used as medicine, and it was essential in embalming - where body cavities were filled with spiced preservatives. Cinnamon is mentioned in ancient Chinese writings of at least 2700 years old and features several times in the Bible. It became one of the most relied upon spices in Medieval Europe and was one of the first spices to be traded between Asia and Europe. There are many different types of cinnamon trees but two are the most popular. True cinnamon (Ceylon cinnamon) is native to Sri Lanka and is lighter, sweeter and more delicate in flavour, while Cassia (Chinese cinnamon) is spicier and more pungent. Cinnamon comes from the inner bark of the cinnamon tree, which is stripped and allowed to dry. In the drying process the bark rolls up to form quills and these are known as cinnamon sticks. Grinding up these quills will give you the fine powdered version of the spice. Cinnamon is aromatic and exotic and is synonymous with cold winter nights. It's also one of the ingredients of mulled wine.

Health Benefits: Recent studies suggest cinnamon is somewhat of a super spice when it comes to health benefits. It lowers blood sugar, is highly antiseptic, has strong anti-microbial properties and prevents the spread of 'bad' bacteria as well as fungi. It is used to reduce inflammation, reduce clotting, relieve nausea and stimulate the appetite. Cinnamon is excellent for colds and flu and is a calming herb so it reduces anxiety and stress.