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Superfood Blog Series: Cinnamon

Our third ingredient to be featured in the “Superfoods Edition” for our blog series is Cinnamon, a spice native to the Caribbean, South America, and Southeast Asia. People have used cinnamon since 2000 BC in Ancient Egypt, where they regarded it highly. Cinnamon has been used as a medicine in traditional Ayurvedic and Chinese medicine for centuries. Known for its benefits linked to digestion and gastrointestinal complaints, cinnamon has long been used as a home remedy for heartburn, indigestion, and nausea.

Cinnamon is often used in ayurvedic herbal preparations to enhance the bioavailability of other herbs. It is a warming spice, and contributes the sweet, pungent and bitter tastes.

There are two main types of cinnamon: cassia and Ceylon. The two have different nutritional profiles. Some studies have suggested that the compounds in cinnamon have antioxidant, anti-inflammatory, antidiabetic, and antimicrobial properties, and that they might offer protection from cancer and cardiovascular disease, among other conditions.

Cinnamon has a wide range of uses from healing menstrual disorders to respiratory conditions to digestion issues and beyond. You can put cinnamon on just about anything!