Cinnamon
Sweet, warming bark that comforts the body through cold months, and may help keep blood sugar on an even keel.
Why it earns its place
Cinnamon is warmth you can taste. In Ayurveda and TCM it’s used to warm the body, support circulation and settle digestion. Its best-known modern claim is a gentle role in steadying blood-sugar levels after meals, a reason it pairs so naturally with sweet foods.
Ceylon vs. cassia: worth knowing
- Ceylon (“true” cinnamon) is lighter, more delicate, and low in coumarin.
- Cassia is the darker, cheaper, stronger cinnamon most common in supermarkets, but it’s higher in coumarin, which in large daily amounts isn’t ideal for the liver.
For everyday sprinkling, either is fine. If you use cinnamon heavily, choose Ceylon.
Bring it into the day
- Porridge & fruit. A dash over oats, stewed apple or pear turns breakfast into something that feels like a treat, and blunts the sugar spike.
- Warming drinks. A stick simmered into tea, cocoa or golden milk.
- Savoury too. A quiet backbone in Middle Eastern and Indian stews, tagines and spice blends like garam masala.
Good to know
As a spice, cinnamon is a delight. As a concentrated daily supplement (especially cassia), moderation matters because of coumarin. Enjoy it the way kitchens always have: generously, but as seasoning.