The third item on the list of healing herbs and spices to use in your kitchen is Cinnamon which we will discuss next……..but before continuing; thank you to Kenny for his input on the banishing of the pesky snail.
Cinnamon bark contains an oily chemical called cinnamaldehyde that kills a variety of illness-causing bacteria, including the dreaded E. coli, salmonella, and staphylococcus aureas. Research shows that cinnamon is also able to stop the growth of the Asian flu virus. Herbalists report that cinnamon bark also helps regulate the menstrual cycle and checks flooding during menopause. And cinnamaldehyde has a tranquilizing effect that helps reduce anxiety and stress.
Incorporated into many cuisines, cinnamon is particularly favoured in the cooking of Morocco, India, and Malaysia, where it is used in curries, deserts, rice, and meat dishes. It is good with apples, cherries, peaches, pears, chocolate, figs, honey, oranges, mandarin and grapefruit, bananas, parsnips, carrots, pumpkin and it is also an essential component in garam masala and the Indian tea masala chai. Cinnamon should not be confused with cassia.