Ceylon cinnamon
Ceylon Cinnamon
Ceylon Cinnamon (pronunciation: /sɪˈlɒn ˈsɪnəmən/), also known as True Cinnamon or Cinnamomum verum, is a type of cinnamon that is native to Sri Lanka, formerly known as Ceylon.
Etymology
The term "Ceylon Cinnamon" is derived from the country's old name, "Ceylon," which was changed to Sri Lanka in 1972. The word "cinnamon" comes from the Greek word "kinnamomon," which means "sweet wood."
Description
Ceylon Cinnamon is known for its delicate and slightly sweet flavor, and a subtle aroma. It is lighter in color compared to other types of cinnamon, such as Cassia Cinnamon. The bark of the Ceylon Cinnamon tree is used to produce the spice, which is available in stick or powdered form.
Uses
Ceylon Cinnamon is widely used in both sweet and savory dishes due to its mild flavor. It is a common ingredient in many spice blends, including garam masala and chai tea. In addition to its culinary uses, Ceylon Cinnamon is also used in traditional medicine for its potential health benefits.
Health Benefits
Ceylon Cinnamon is rich in antioxidants and has anti-inflammatory properties. It is also known to help regulate blood sugar levels, making it beneficial for people with diabetes. However, more research is needed to fully understand the health benefits of Ceylon Cinnamon.
See Also
References
External Links
External links
- Medical encyclopedia article on Ceylon cinnamon
- Wikipedia's article - Ceylon cinnamon
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