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Cinnamon

April 04th 2016


Cinnamon

Cinnamon, with its warm, sweet, woody flavour and fragrant aroma has been used in cooking and baking for centuries. It adds a bold and distinctive flavour to both sweet and savoury dishes and is a perfect complement to autumn fruit and root vegetables. With its roots in Southern Asia and its significance in the early spice trade, it’s no surprise that we find this exotic spice featured prominently in cuisines from around the world, spanning from Asia and the Middle East over to Europe and the Caribbean Islands.

We love the flavour cinnamon can add to a multitude of dishes, but there's much more to this fragrant spice than you ever imagined. Did you know that this ancient spice taken from the inner bark of tropical trees is an antioxidant powerhouse? Cinnamon has one of the highest antioxidant levels of any spice – and even more than many foods. You'll find as many antioxidants in 1 teaspoon of cinnamon as a full cup of pomegranate juice or ½ cup of blueberries.

Beyond antioxidants, cinnamon is also rich in natural compounds called polyphenols. These compounds appear to act like insulin in our body and may help regulate blood sugar levels. That's especially good news for people with diabetes.

With today’s diners not only willing but eager to travel the world through their tastebuds, now is the perfect time to rediscover and fall in love with cinnamon all over again.