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Cinnamon - Cooking Herbs and Spices

Cinnamon has long history from antiquity.
Cinnamon bark is widely used as a spice and as a flavouring agent for wine, in cookery as a condiment and flavouring material. Used in the preparation of chocolate. Cinnamon also used in many dessert recipes, such as apple pie, doughnuts, and cinnamon buns as well as spicy candies, tea, hot cocoa, cider and liqueurs. In the Middle East often used in savoury dishes of chicken and lamb. In the United States, cinnamon and sugar added to flavour cereals, bread-based dishes, and fruits, especially apples. Cinnamon bark is one of the few spices that can be consumed directly. Cinnamon powder has long been an important spice in Eastern countrys, used in a variety of thick soups, drinks, and sweets.  It is used in Turkish cuisine for sweet and savoury dishes.

Other uses
Cinnamon proposed for use as an insect repellent. Cinnamon leaf oil found as very effective in killing mosquito larvae. Doctors used cinnamon, as a warm and dry substance, in ancient times to cure snakebites, freckles, the common cold, and kidney troubles.

Some studies have shown that of the 69 plant species screened, 16 were effective in vitro against HIV-1 and four were against both HIV-1 and HIV-2. The most effective extracts against HIV-1 and HIV-2 were respectively Cinnamomum cassia and Cardiospermum helicacabum.
 Essential oil from the leaves of the cinnamon tree has antiviral properties in vitro, specifically against both the HSV-1 and HSV-2 (Oral and Genital Herpes) viruses. Studys have shown benefits of cinnamon in diet of type 2 diabetics.

Cinnamon improves glucose and lipids of people with type 2 diabetes and has potent antiviral properties.

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