Goldpresman - Cinnamon

In Sri Lanka, in the original Sinhala, cinnamon is known as kurundu (කුරුඳු), recorded in English in the 17th century as Korunda.

The pungent aroma of cinnamon is unmistakable, usually evoking dreams of hot cinnamon rolls from the oven. Cinnamon was once so highly-prized that wars were fought over it, it was used as currency, and it has aphrodisiacal powers.

Native to Ceylon (Sri Lanka), true cinnamon, Cinnamomum zeylanicum, dates back in Chinese writings to 2800 B.C., and is still known as kwai in the Chinese language today. Its botanical name derives from the Hebraic and Arabic term amomon, meaning fragrant spice plant. Ancient Egyptians used cinnamon in their embalming process. From their word for cannon, Italians called it canella, meaning "little tube," which aptly describes cinnamon sticks.

Studies have shown that just 1/2 teaspoon of cinnamon per day can lower LDL cholesterol.

Several studies suggest that cinnamon may have a regulatory effect on blood sugar, making it especially beneficial for people with Type 2 diabetes.

In some studies, cinnamon has shown an amazing ability to stop medication-resistant yeast infections.

In a study published by researchers at the U.S. Department of Agriculture in Maryland, cinnamon reduced the proliferation of leukemia and lymphoma cancer cells.

In a study at Copenhagen University, patients given half a teaspoon of cinnamon powder combined with one tablespoon of honey every morning before breakfast had significant relief in arthritis pain after one week and could walk without pain within one month.

When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative.

Researchers at Kansas State University found that cinnamon fights the E. coli bacteria in unpasteurized juices.