I have fond memories of mother buying cinnamon bread topped with frosting as a treat. We kids also sprinkled cinnamon powder and sugar on our toast as a topping. All our homemade bread now contains a teaspoon of cinnamon. The compliments we get for its flavor affirm our enjoyment of it.

The use of cinnamon goes far back in history. Even the Bible speaks of using cinnamon, especially because of its aroma. Chinese writings talk of cinnamon nearly five thousand years ago. In Ancient Egypt and Rome, cinnamon was part of the embalming process. Medicine and flavoring were other reasons Egyptians used cinnamon. A person's social rank could be determined by the number of spices he owned.

The name cinnamon comes from the Greek kinnamomon, derived from the name Ceylon. Cinnamon is actually the bark of the tree. A rolled up piece of bark we call a cinnamon stick is officially called a quill. You can purchase cinnamon in this form or as a powder. Cinnamon gets its scent and flavor from a chemical compound called cinnamaldehyde.

Genuine cinnamon only comes from Sri Lanka (formerly Ceylon), where over 11,000 tons is exported each year. To picture this amount, think of 150,000,000 large spice bottles filled with it! But if you buy cinnamon powder in the US you are probably buying cassia, also called Chinese cinnamon. The sweeter Sri Lankan cinnamon is probably only available in spice shops.

Though it is true that cinnamon is most commonly viewed as a spice, it contains many health benefits. For example, ½ teaspoon of cinnamon daily can lower harmful cholesterol. It may also help to regulate blood sugar, a great benefit to those with Type 2 diabetes.

The January 17th, 1995 issue of Weekly World News contained a list of 21 health problems or diseases that can be cured or at least helped by honey and cinnamon as researched by western scientists. The list contains such common things as bladder infections, insect bites, toothache, heart disease, arthritis, and common colds.

The Maryland division of the U.S. Department of Agriculture showed that cinnamon reduces the spread of some cancer cells including lymphoma and leukemia. It also aids in dissolving blood clots. For some, cinnamon has even reduced arthritic pain. Cinnamon inhibits bacterial growth and food spoilage, making it a natural food preservative.

Cinnamon can help fight E. coli bacteria in unpasteurized juices and boosts cognitive abilities. It is a source of manganese, fiber, iron, and calcium, and can remove bile, preventing colon cancer. The fiber it contains also helps reduce the problems related to constipation and irritable bowel syndrome.

Cinnamon contains antibacterial, antifungal, and antiparasitic properties. It helps in fighting off yeast infections in the mouth and vagina, and reduces the risk of stomach ulcers and head lice. This remarkable list of health benefits is due to its three basic types of essential oils.

A little known use of cinnamon is called ‘thieves’ oil’ because grave robbers would wash themselves in it to ward off the ‘demons’ of bubonic plague. It is made from equal amounts of cinnamon bark, eucalyptus, lemon, and clove with rosemary therapeutic grade essential oils You make it mixing equal amounts of rosemary therapeutic grade essential oils and eucalyptus, cinnamon bark, lemon, and clove. This is mixed with a carrier of olive oil or jojoba.

In addition to the active components in its essential oils and its nutrient composition, cinnamon has also been used for its warming qualities. Cinnamon, as a tea with ginger, provides relief from the onset of a flu or cold. Some women say this drink also relieves them of menstrual problems.

Don’t overuse cinnamon since large doses could be toxic. And don’t stop taking your medications because of what you learned here. Fresh cinnamon should be stored in sealed glass containers in a cool dark place. The continued sweet smell tells you it is still fresh.