Did You Know…? There are actually 2 different types of cinnamon: Cassia cinnamon–the more common variety today and what people generally refer to as “cinnamon” and Ceylon cinnamon–aka “true” cinnamon.
Cinnamon is actually bark which derives from various cinnamon tree species. After the cinnamon tree is cut down, the outer bark is removed and the inner bark is harvested, dried, and sold as either a stick or powder. Packed with numerous, highly potent polyphenols (a type of antioxidant), Cinnamon has been used as a medicinal remedy in traditional Ayurvedic and Chinese medicine for centuries!
It’s health benefits range from having anti-inflammatory properties (helping to prevent cell damage due to free-radicals), to antifungal and antibacterial properties due to its natural source of Cinnamaldehyde (which may help reduce infections and help fight tooth decay and bad breath), to aiding in digestion. Additionally, Cinnamon has been shown to reduce fasting blood sugar levels as well as to significantly increase sensitivity to the insulin.
FUN FACTS❗ The distinct smell and flavor of cinnamon are due to the oily part, which is very high in cinnamaldehyde. Cinnamon can also be used as a natural food preservative.