Cinnamon has long since been a popular spice—useful in many different types of dishes. While it is an ingredient in many holiday recipes, cinnamon is readily available and can be used for culinary purposes throughout the year.

Harvested from the small cinnamon evergreen tree, this fragrant spice is grown in India, Sri Lanka, Vietnam, Brazil, Indonesia and Egypt. Available in several varieties, the most common type of cinnamon sold in grocery stores across North America is Cassia. It’s sweeter and more costly counterpart, Ceylon cinnamon, can be found in specialty stores for those who have a refined palate for the spice.

From apple pie to ciders or sautéed with lamb and added to chili, cinnamon has a use in everyone’s kitchen. And what’s not to love? Not only does it taste great, it’s also an excellent source of manganese, and a good source of iron and calcium – all of which help our heart. More importantly, recent studies have shown that cinnamon has a couple profound medicinal uses as well. Regardless of the variety you consume, digestion of cinnamon (in capsule form or added directly to food) has been linked to a significant reduction of resting blood sugar levels, triglycerides and LDL cholesterol. This, of course, has a positive impact on people with type II diabetes and high cholesterol.

Cinnamon’s greatest benefit is when consumption levels are at least one gram, or about a half of a teaspoon. If higher cholesterol or diabetes are a particular concern for you, cinnamon still helps to control insulin levels, which (when out of whack) are responsible for that famished feeling you get just two hours after eating breakfast or the notorious “post-lunch dip” that leaves many of us wanting to crawl under the covers just a few hours after or mid-day meal.

Not cinnamon savvy? Try adding a generous sprinkle to the following, and you might be surprised:

• Coffee (lattes and cappuccinos, too!)
• Oatmeal or any other morning cereal
• Turkey breast (see recipe below)
• Chicken salad
• Couscous
• Whole grain toast
• Fresh fruit

Don’t worry about cinnamon overwhelming your meals. This subtle spice has just enough flavor to be noticed without taking away from the other flavors of your favorite dish. As we’re coming into the holidays, why not put a twist on your traditional turkey with this dish.

Recipe

Cinnamon Turkey

1 fresh turkey, about 12 pounds
1 teaspoon salt
½ teaspoon cracked black pepper
2 teaspoons ground cinnamon glaze
2 tablespoons olive oil
2 tablespoons molasses
2 tablespoons red wine vinegar
1 teaspoon ground cinnamon

Preheat oven to 300 degrees.

With sharp, heavy knife, remove back from turkey by cutting through ribs along the line between back and breast. Option to reserve back pieces for stock.

Pat breast dry and rub with salt, pepper and cinnamon. Place in roasting pan in oven, skin side up. Combine all ingredients for glaze and mix well. After 30 minutes of roasting, lightly brush skin with glaze; continue to glaze every 30 minutes for approximately two hours. Turkey is done when thermometer through thickest part of breast reads 160 degrees. Remove from oven. Let stand for 20 to 30 minutes before carving.

Cinnamon Nutrition

Per 1 Teaspoon

Calories: 5
Carbohydrates: 2g
Protein: 0g
Cholesterol: 0mg
Fat: 0g
Saturated Fat: 0g