Cinnamon (Dalchini) is a dried bark of a small tree (Cinnamomum Zeylanicum) growing mainly in western/southern parts of India. It is one of the oldest and important spices available in Indian kitchens as part of ‘Garam Masala’. It is characterized by a special flavor and aroma due to its essential oils. It is available in the market in dried and rolled sticks.
Dalchini has been described as ‘Tvak’ in Ayurveda and used in various ailments like flu, indigestion, edema and cough etc. As per Ayurveda, its taste is pungent, sweet, and hot in nature. It is light, rough, penetrating and often recommended for people with the Kaphavata constitution.
Here are six health benefits of Cinnamon (Dalchini):
Cinnamon’s power comes from its antioxidant properties, which reduce inflammation and help ward off infection. The spice contains one of the most powerful antioxidants — polyphenols.
Cinnamon may help prevent cancer by limiting the growth of cancer cells. It’s also been shown to kill existing cancer cells and prevent additional growth, particularly in colon cancer cells.
The oil in cinnamon, called cinnamaldehyde, helps speed up your metabolism, burning fat faster and helping maintain a healthy weight. This oil also gives cinnamon its smell and flavor, and can help reduce insulin resistance and blood sugar levels, leading causes of type 2 diabetes.
Cinnamon helps prevent bacterial and fungal infections through the properties in its oil. It has been shown to inhibit the growth of food-borne bacteria like salmonella and listeria. Soaking your feet in hot water and cinnamon may help cure athlete’s foot fungus. Cinnamon also inhibits tooth decay and bad breath.
Cinnamon helps lower your blood pressure and bad cholesterol and raise your good cholesterol, reducing the risk of heart disease or stroke.
Eating cinnamon or taking it as a supplement has been shown to help prevent brain degenerative diseases. In mice with Parkinson’s disease, cinnamon helped improve brain and motor function.