Cinnamon
Fast facts
- Genus
- Cinnamomum
Cinnamon is a spice from the inner bark of Cinnamomum verum.
The spice is used in both sweet and savoury foods. It is aromatic. People usually put cinnamon in sweet baked goods (such as cinnamon rolls), hot wine or liquors.
Cinnamon was used to make the spiced wine, claret, in the Middle Ages. In India, cinnamon is commonly used in making flavoured tea. It is either directly added as small pieces or put in powdered form during the preparation of tea. It is known as “Daal-Cheeni (दाल चीनि)” in Hindi.
The Sinhalese name of cinnamon is kurundu. Cinnamon is grown as an export crop in Ceylon (Modern Day Sri Lanka.)
Cinnamon as a herbal remedy
There is a literature which suggests that cinnamon spice may have positive effects on diabetes type II. This is not the view of the U.S., National Institutes of Health.
Where this page comes from
The article above is adapted from “Cinnamon” on Simple English Wikipedia, by its contributors. We removed reference markers, navigation boxes and tables, expanded measurement templates into readable numbers, and kept the prose otherwise intact.
Both sources are published under CC BY-SA 4.0, so this page is published under the same licence. You may share and adapt it, including commercially, as long as you credit the original and keep the same licence.
Worksheets, answer keys and printable layouts elsewhere on K5Print are our own work and are not covered by this licence.