Cinnamon candy apples
Interested cinnamon candy apples trying our FREE 7-day healthy diet plan? A favourite household spice, cinnamon was once traded as currency.
The spice has a pleasant flavour and warm smell, making it popular in cooking, especially in sweet bakes and savoury curries. Derived from the inner bark of a small evergreen tree, the bark is peeled and laid in the sun to dry, where it curls into rolls known as cinnamon sticks. Cinnamon is also available in powdered form. Discover our full range of health benefit guides and check out some of our delicious cinnamon recipes, from cinnamon buns to cinnamon tea. The distinctive smell and flavour of cinnamon derives from the essential oils contained in the bark, called cinnamaldehyde.
These bacteria may help restore the balance of bacteria in your gut, support digestive health and alleviate any digestive issues. Human trials are promising and suggest cinnamon may have a moderate effect on lowering fasting blood sugar levels in those with diabetes. In Alzheimer’s, accumulation of protein fragments in the brain act by slowing how a person thinks and remembers. 1 tsp per day is considered safe for most adults, with less for children. In rare circumstances, some people may experience allergic contact dermatitis.
However, it is high in compounds called coumarins, which in large doses may cause toxicity. Ceylon, or ‘true’ cinnamon, has relatively low levels of coumarins and may be better tolerated. If consumed in large amounts, cinnamon may interact with prescribed medication, including those for diabetes, heart and liver disease. If you’re on prescription medication, have a relevant medical condition or have other related concerns, speak to your GP for further guidance.
Check out more of our cinnamon recipes. This article was updated on 22 November 2021 by Kerry Torrens. Association for Nutrition with a specialism in public health. Over the past 15 years she has been a contributing author to a number of nutritional and cookery publications including BBC Good Food. If you have any concerns about your general health, you should contact your local health care provider. See our website terms and conditions for more information. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.
On this Wikipedia the language links are at the top of the page across from the article title. This is the latest accepted revision, reviewed on 10 January 2023. Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few Cinnamomum species are grown commercially for spice. Latin and medieval French intermediate forms.
Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BC, but those who reported that it had come from China had confused it with Cinnamomum cassia, a related species. Cinnamomum verum, which translates from Latin as “true cinnamon”, is native to India, Sri Lanka, Bangladesh and Myanmar. In Ancient Egypt, cinnamon was used to embalm mummies. From the Ptolemaic Kingdom onward, Ancient Egyptian recipes for kyphi, an aromatic used for burning, included cinnamon and cassia. Sappho in the 7th century BC. According to Herodotus, both cinnamon and cassia grew in Arabia, together with incense, myrrh and labdanum, and were guarded by winged serpents.
Pliny the Elder wrote that cinnamon was brought around the Arabian peninsula on “rafts without rudders or sails or oars”, taking advantage of the winter trade winds. Cinnamon was too expensive to be commonly used on funeral pyres in Rome, but the Emperor Nero is said to have burned a year’s worth of the city’s supply at the funeral for his wife Poppaea Sabina in AD 65. Through the Middle Ages, the source of cinnamon remained a mystery to the Western world. From reading Latin writers who quoted Herodotus, Europeans had learned that cinnamon came up the Red Sea to the trading ports of Egypt, but where it came from was less than clear. This was followed shortly thereafter by John of Montecorvino in a letter of about 1292.
This cinnamon eventually competed with Sri Lankan cinnamon, which was controlled by the Portuguese. In 1638, Dutch traders established a trading post in Sri Lanka, took control of the manufactories by 1640, and expelled the remaining Portuguese by 1658. The shores of the island are full of it,” a Dutch captain reported, “and it is the best in all the Orient. When one is downwind of the island, one can still smell cinnamon eight leagues out to sea. In 1767, Lord Brown of the British East India Company established Anjarakkandy Cinnamon Estate near Anjarakkandy in the Kannur district of Kerala, India. It later became Asia’s largest cinnamon estate. The British took control of Ceylon from the Dutch in 1796.
