Cinnamon, which adds flavor to every recipe it touches with its pleasant aroma, holds an important place in human nutrition not only for its taste but also for its beneficial ingredients. So, how much do you know about the properties of cinnamon and its effects on the body?

There are many types of food we use as spices in our kitchens, coming from different parts of the world. Almost all of the characteristic properties of these foods, each with dominant tastes and smells, come from the phenolic compounds they contain. Phenolic compounds, which give color and aroma to foods, and flavonoid types, which are a subgroup of them, are found in different types in every food. On the other hand, they all meet at a common point in terms of being antioxidants.

With its dark color and unique intense aroma, cinnamon is one of the most prominent foods in this regard... Moreover, the phytochemical coumarin contained in cinnamon elevates this food to a much more valuable position. However, in line with all these features, there are some important considerations to keep in mind when choosing cinnamon. So, how about learning all the other unknowns about cinnamon right now?

1. WHAT IS CINNAMON?

The name cinnamon is used for the bark of a tropical tree species called cinnamomum verum, belonging to the laurel family. This plant, also known as the cinnamon tree and originating from Sri Lanka, contains a high amount of coumarin in its trunk. Coumarin, which has a vanilla-like scent, forms the basis of cinnamon's unique taste and aroma properties. In addition to this, cinnamon also contains high levels of vitamins and minerals.

2. WHAT ARE THE TYPES OF CINNAMON?

Cinnamon varieties are categorized into different types based on their forms and processing methods. Stick and powdered cinnamon constitute their form alternatives, while processing methods yield two different types: Chinese cinnamon and Ceylon cinnamon. Chinese cinnamon contains a higher amount of coumarin because it is processed with its outer bark. Therefore, it is darker in color and has a bitter-dominant aroma. However, excessive coumarin can lead to adverse effects in the body. For this reason, Ceylon cinnamon provides a safer consumption than the other. Ceylon cinnamon, obtained by processing only the inner bark, can be easily distinguished from Chinese cinnamon by its light color and soft aroma.

3. HOW IS CINNAMON USED?

The most appropriate method of using cinnamon varies according to its form. Stick cinnamon, due to its hard texture and dominant taste, is not edible and is mostly used during the preparation of recipes. This type of cinnamon is usually removed after being left in food and drinks for a certain period to impart flavor. There is no harm in reusing the same cinnamon stick depending on the recipe it is added to. Powdered cinnamon, on the other hand, due to its convenient form, can be added to food and beverage recipes either during the preparation phase or just before consumption, as preferred. Indeed, this type of cinnamon, due to its powdered form, can be adjusted to the desired amount and is easily digestible.

3.1. AREAS OF CINNAMON USE

Due to the valuable components it contains, cinnamon also plays an important role as a raw material in the following areas:

• Perfumery

• Pharmacology

• Skincare products

• Oral and dental care

• Food supplements

4. WHAT IS CINNAMON USED FOR?

Cinnamon is primarily used in kitchens for its pleasant taste. In addition, this herbal food is also used in the production of perfumes, colognes, room fragrances, and incense due to its strong scent.

5. WHAT SUBSTANCES DOES CINNAMON CONTAIN?

In addition to water, fatty acids (saturated, monounsaturated, polyunsaturated), dietary fiber, natural sugar components, and other carbohydrate types, cinnamon contains 10 identified types of minerals, 5 types of vitamins with their different subtypes, and 18 types of amino acids.

6. HOW IS CINNAMON CONSUMED?

• You can consume a certain amount on its own every day.

• You can add it to water, milk, tea, coffee, and other hot/cold beverages.

• You can prepare natural food supplements by mixing it with honey and other bee products.

• You can consume it with fruits that have a compatible taste, such as apples, oranges, etc.

• You can add it to foods like yogurt, breakfast cereals, pastries, milk-based desserts, etc.

• You can enrich the taste of meat and vegetable dishes.

• You can blend it with other spices to obtain mixtures like curry, etc.

7. HOW MUCH CINNAMON SHOULD BE CONSUMED?

Since cinnamon is a very potent spice, consuming it in moderation is of great importance. Stick cinnamon can provide more controlled use in terms of the time it takes for its nutrients to transfer to foods. However, especially for powdered cinnamon, precise measurement is necessary. In this regard, limiting powdered cinnamon to a maximum of one teaspoon per day is the most ideal decision.

8. HOW MANY CALORIES IS CINNAMON?

10 grams of cinnamon has an energy value of 24.7 calories. Considering that powdered cinnamon should be consumed at most one teaspoon (2.3 grams) per day, this amount corresponds to approximately only 5.6 calories. This means it accounts for only 0.28% of the daily energy requirement in a standard 2000-calorie diet. Thus, cinnamon consumption has no drawbacks in a weight-loss oriented diet.

Did you know that Balparmak’s Apitera Dox, a supplementary food product that helps detoxify the body, also contains cinnamon? Don't delay any longer; discover this powerful blend where cinnamon meets honey, propolis, and valuable herbs!