Cinnamon: A Healing Spice And Its Mischievous Botanical Cousin

By Dina Eliash Robinson

Valued since pre-Biblical times in Ceylon (today’s Sri Lanka) as a flavor-enriching spice and healing substance, “true” cinnamon (Cinnamonum verum—also identified by its provenance as Cinnamomum Zeylanicum) was priced 15 times higher than pure silver in first century A.D. trading currency. Ancient Egyptians used it in the embalming of mummies, while the Chinese documented its healing properties in 2800 B.C. (In modern Cantonese, cinnamon is called kwai today.) Throughout history, the spice was also known as an aphrodisiac.

Wars have been waged over the centuries in futile attempts to monopolize this precious commodity, until the cultivation of True Ceylon Cinnamon trees spread to other tropical countries—such as Sumatra, Borneo, Bangladesh, India and China. The trees are valued for their brown bark, which curls into delicate tubes (called canella or “little tube” by Italians) when stripped off the trunks. They are dried and turned into the “cinnamon sticks” that are steeped in hot water for tea, used to stir and flavor cocoa and other beverages, as well as ground into the fragrant powder that holds pride of place on most spice racks for both its culinary and medicinal qualities.

In addition to enriching the flavors of many dishes, this remarkable spice has become famous as a blood sugar regulator for diabetics, an anti-infection remedy (minus the side effects of antibiotics), an anti-clotting and anti-hypertension agent that helps prevent strokes, effective in lowering cholesterol levels, a digestive aid and above all, as nature’s most potent anti-oxidant. Cinnamon is also a rich source of such minerals as potassium, calcium, iron, manganese, zinc and magnesium, as well as vitamin A, niacin and other essential nutrients.

Notes of Caution: Cinnamon is—like all other foods—best consumed in moderation. Also, it should be avoided altogether while taking certain medications or supplements that are known to have toxic or other negative interactions with this spice.

Equally important is to remember that the delicious, versatile and beneficial spice known as the True Ceylon Cinnamon has a rather mischievous cousin called Cassia, which comes with several unfortunate side effects and is often confused with the “true” cinnamon and sold as such in grocery stores—so read labels, ask questions and remember: caveat emptor.

Not only does Cassia lack many of the health effects of “true” cinnamon, it can, in fact, be quite a health hazard. For example:
• While Ceylon cinnamon’s components make it an effective remedy against hypertension, Cassia’s higher concentration of the blood thinner coumarin can cause internal bleeding and other health problems.
• While essential oils produced from “true” cinnamon have various healing qualities, oils derived from Cassia often cause allergies and even skin burns.
• While Ceylon (or true) cinnamon is a digestive aid, Cassia can cause digestive irritations, kidney damage and other side effects.

To be fair, Cassia does enhance the flavors of savory dishes, it is also favored as an ingredient in marinades and for curing meat.