Now there are two types of Cinnamon. "True" cinnamon, otherwise known as Ceylon cinnamon. This is originated in Sri Lanka. Then there is Cassia cinnmon, which is rather different, cultivated in China and Indonesia. Unfortunately Ceylon Cinnamon is more expensive because it has to be imported. More information about the differences in these cinnamons can be found in this blog. So it's up to you after reading this blog which one you'd like to invest in!
There have been studies that shown that Cinnamon has extremely valuable to people with Pre-Diabetes, Diabetes, Obesities, sensitive immune systems, sensitive bowels/digestive systems, Arthritis and Osteoporosis, depression, and can help cognitive and brain development, and cholesterol. But that is not even the complete list! Cinnamon is also a anti-oxidant, holds a tree-trunk load of nutrients, anti-bacterial, a natural disinfectant, an order neutraliser, anti-microbial, warming agent, and even an anti-fungal!
So let me go into a little more detail. Cassia Cinnamon is what we usually find in grocery stores. And while it's high levels of a natural blood thinning agent of Coumarin can be toxic to the liver, it's only a health risk if you take very large doses everyday. So as long as you're not taking any more than one or two cinnamon tablets or eating an entire jar of ground sugar everyday - you'll be just fine.
Now, I know you guys want me to give an extensive list of what cinnamon can do for you. But I found someone who already has. Cinnamon Vogue has given a large list of what studies have been done - and how they can effect a person. I highly suggest clicking the link and reading the list of things that Cinnamon can actually do for you.
Lamb Loin with Baby Spinach, Golden Raisins, Preserved Lemon and Cinnamon
Here's the recipe from John Critchley, executive chef of Bourbon Steak in Washington, D.C. It calls for ras el hanout, a North African spice blend, and sumac, which are available at many halal markets and online.
Yield 4 portions
2 pounds lamb loin
1 pound baby spinach
1 cup golden raisins
2 tablespoons preserved lemons, chopped
1 tablespoon plus 1 teaspoon Saigon cinnamon
1 tablespoon ras el hanout
1 tablespoon sumac
¼ cup olive oil
1 lemon, juiced
Method:
- Season lamb loin with ras el hanout, sumac and 1 tablespoon Saigon cinnamon and sear in 2 tablespoons of olive oil over high heat.
- Cook until medium rare or about 12 minutes constantly turning over medium heat.
- Let rest on your cutting board.
- In a mixing bowl combine the baby spinach, cinnamon, raisins and preserved lemon with olive oil and lemon juice.
- Slice the meat and arrange on a platter.
- Plate the salad in a bowl
