Cinnamon

Cinnamon consisting of the dried inner bark, is brown in colour and has a delicately fragrant aroma and a warm sweet flavour. Cinnamon is used to flavour a variety of foods, from confections to curries to beverages, and is popular in bakery goods in many places. Essential oil is distilled from the bark fragments for use in food, liqueur, perfume, and drugs. Cinnamon was once more valuable than gold. In Egypt it was sought for embalming and religious practices. In medieval Europe it was used for religious rites and as a flavouring.

Health Benifits

• Cinnamon Is High in a Substance With Powerful Medicinal Properties 
• Cinnamon Is Loaded With Antioxidants and has Anti-Inflammatory Properties
•  Cinnamon May Cut the Risk of Heart Disease 
• Cinnamon Can Improve Sensitivity to the Hormone Insulin ans it Lowers Blood Sugar Levels and has a Powerful Anti-Diabetic Effect 
• Beneficial Effects on Neurodegenerative Diseases