Chinese Spices -Organic Dried Cinnamon (Rou Gui),China Bio-herb price supplier

Cinnamon

Although available throughout the year, the fragrant, sweet and warm taste of cinnamon is a perfect spice to use during the winter months. 

Cinnamon has a long history both as a spice and as a medicine.

It's the brown bark of the cinnamon tree, which is available in its dried tubular form known as a quill or as ground powder. 

The two varieties of cinnamon, Chinese and Ceylon, have similar flavor, however the cinnamon from Ceylon is slightly sweeter, more refined and more difficult to find in local markets.

Health Benefits

Cinnamon's unique healing abilities come from three basic types of components in the Essential Oils found in its bark.

These oils contain active components called cinnamaldehyde, cinnamyl acetate, and cinnamyl alcohol, plus a wide range of other volatile substances.

Anti-Clotting Actions

Cinnamaldehyde (also called cinnamic aldehyde) has been well-researched for its effects on blood platelets.

Platelets are constituents of blood that are meant to clump together under emergency circumstances (like physical injury) as a way to stop bleeding, but under normal circumstances, they can make blood flow inadequate if they clump together too much.

The cinnaldehyde in cinnamon-spice helps prevent unwanted clumping of blood platelets.

Anti-Microbial Activity of Cinnamon-spice

Cinnamon's essential oils also qualify it as an "anti-microbial" food, and cinnamon-spice has been studied for its ability to help stop the growth of bacteria as well as fungi, including the commonly problematic yeast Candida.

A Traditional Warming Remedy  

In addition to the active components in its essential oils and its nutrient composition, cinnamon has also been valued in energy-based medical systems, such as Traditional Chinese Medicine, for its warming qualities. 

In these traditions, cinnamon has been used to provide relief when faced with the onset of a cold or flu, especially when mixed in a tea with some fresh ginger.

History

Cinnamon is one of the oldest spices known.

It was mentioned in the Bible and was used in ancient Egypt not only as a beverage flavoring and medicine, but also as an embalming agent.

It was so highly treasured that it was considered more precious than gold.

Around this time, cinnamon also received much attention in China, which is reflected in its mention in one of the earliest books on Chinese botanical medicine, dated around 2,700 B.C.

How to Choose and Store  

Cinnamon is available in either stick or powder form. While the sticks can be stored for longer, the ground powder has a stronger flavor.

If possible, smell the cinnamon to make sure that it has a sweet smell, a characteristic reflecting that it is fresh.

Oftentimes, both Ceylon cinnamon and Chinese cinnamon (cassia) are labeled as cinnamon.

If you want to find the sweeter, more refined tasting Ceylon variety, you may need to shop in either a local spice store or ethnic market since this variety is generally less available.

Cinnamon should be kept in a tightly sealed glass container in a cool, dark and dry place.

Ground cinnamon will keep for about six months, while cinnamon sticks will stay fresh for about one year stored this way.

Alternatively, you can extend their shelf life by storing them in the refrigerator.

To check to see if it is still fresh, smell the cinnamon.

If it doesn't smell sweet, it's no longer fresh and should be discarded.

Cinnamon's antimicrobial properties are so effective that recent research demonstrates this spice can be used as an alternative to traditional food preservatives.

Nutritional Profile

Cinnamon is an excellent source of manganese and a very good source of dietary fiber, calcium and iron.