Cinnamon has a long history, there are already references to China in 2700 BC was also used by the ancient Egyptians for embalming and also mentioned in the greek world and Latin. Today, the use of cinnamon is not limited to the preparation of Christmas cakes, apple pies and mulled wine, beyond the culinary use is adopted by Ayurvedic and traditional Chinese medicine.
Cinnamon is a natural antiseptic that can fight and eliminate fungi, viruses and bacteria, which is why in recent years can be found in trade toothpastes, mouthwashes and products typically made from this precious spice.
Cinnamon stimulates the immune system and appears to be a good natural remedy against colds, flu, diarrhea, flatulence and dyspepsia for antimicrobial and astringent.
According to recent studies it appears useful for those suffering from type 2 diabetes for the presence of a particular polyphenol that would have an action similar to that of insulin.
Cinnamon seems to fight nervous hunger, so it is a perfect seasoning for people on weight loss diets.
The use of cinnamon is also recommended as a disinfectant; In fact, in the case of wounds on the skin, after cleaning them, you can sprinkle with the cinnamon powder.
Today, cinnamon is used for preparations mainly cakes, biscuits, fruit, candy and creams. It can also give a special touch to ice cream, fruit salad and cottage cheese.
Many drinks are characterized by the spicy aroma of cinnamon, such as hot mulled wine, sangria, spirits and punch.
Even in savory recipes cinnamon finds its application as a flavor enhancer for fish soup or meat, rice and sweet and sour dishes. Especially in Asian cuisine is easy to find a note of cinnamon in the meat dishes or savory sauces, it is one of the spices used in curry.
The cinnamon sticks are preferred to powder where the preparation of the dish allows it, for example in creams and sauces can be plunged into the liquid during cooking and removed at the end, in other cases it is better to use the powder.