Cinnamon, a spice that was once worth its weight in gold, was highly valued for more reasons than just its taste. While it does have spectacular flavoring qualities, it also serves a variety of other properties, ranging from food preservatives to medicinal. Although its reach of benefits isn’t expansive as some of the other spices we’ve covered, what benefits it does give are no less great.
With a small addition of cinnamon to your diet, you could see improvement in lowered cholesterol, help stabilize your blood sugar (good for losing weight or for the type 2 diabetics out there), and may reduce the growth of leukemia and lymphoma cells. Furthermore, a mixture of cinnamon and honey is often used to relieve arthritic pain, and many found cinnamon to be an effective natural remedy for headaches and migraines.
Concerning food and preserving it, cinnamon is known to be antifungal, fighting things like the canida fungus. Cinnamon also fights the E. coli bacteria in unpasteurized juices, saving you from some awkward health problems. Additionally, cinnamon inhibits bacterial growth and food spoilage, making it work well as a natural preservative. It is easy to see why when there was a lot less cinnamon in the world it was worth its weight in gold.
However, despite how amazing cinnamon is, it has known to be mildly toxic in very large doses, so don’t start taking it by the spoonful, or competing in the infamous cinnamon challenge. That said, we hope you will have learned something new about cinnamon and gained a new appreciation for the good things that can come from good flavor.