Cinnamon which comes from the bark of a tropical evergreen tree belongs to the Cinnamomum family.There different varieties of cinnamon which are classified into Srilankan cinnamon, Cinnamon cassia (Cassia cinnamon, Saigon cinnamon, Indian cinnamon).

Benefits of cinnamon:

•It is believed to help cure cough and cold .The cinnamon sticks can be infused in hot water for half an hour to make good cinnamon tea which helps in aiding congestion problems and respiratory ills.

•It is said to be effective for diabetics as it controls the sudden increase in blood sugar after the intake of food. 1/4 tsp of Srilankan cinnamon along with ½ tsp of natural honey can be taken alternatively in morning or cinnamon filled water similar to cinnamon tea can be consumed before meals.

•It helps in digestion and cures gastric upsets (Ayuveda or Chinese physician supervision needed).

Coumarin in cinnamon

Coumarin is a chemical compound found naturally in plants. It is found in tonka beans, sweet clover and in cassia cinnamon. Coumarin is a blood thinning agent, which can cause liver damage if used in excess. Patients, who are taking medicines for heart- related issues and cholesterol, must avoid taking cinnamon supplements regularly. The coumarin levels are highest in Saigon cinnamon, followed by Indonesian cinnamon and Cassia cinnamon.The coumarin levels are low in Sri Lankan cinnamon, which makes it safe for regular consumption. Saigon, Indonesian and Cassia cinnamon collectively called as Cassia bark or Cinnamon cassia is available in thick quills or flat pieces, which are cheap when compared to the Sri Lankan cinnamon. Coumarin levels in Saigo (6.9g/kg), Indonesian (2/kg), Cassia (.31/kg), Sri Lankan (.017/kg).

Nutrition facts of cinnamon (As per 100 gms):-

Calories: 247 gms

Fats: 1.2 g

Carbohydrates: 81 g

Protein: 4 g

Sodium : 10 mg

Potassium: 431 g

Vitamins: Vitamin C, B6

•Contains Iron, Magnesium and Calcium (100%)