THE HEALTHY WAY WITH …
Cinnamon is quite the spicy multitasker, with a surprising amount of research behind it. Originating from Sri Lanka and grown in tropical regions, Ceylon cinnamon (Cinnamomum verum) is the most common form. It has a sweet, subtle flavour, and works well in desserts. Cassia cinnamon, primarily grown in Indonesia, has a stronger taste, so is often used in savoury cooking. The cinnamon we buy is often a mix of the two, but when it comes to medicinal value, freshness is more important than variety.
Research has shown that this warming spice is helpful to metabolism. A 2017 study found that cinnamaldehyde – the essential oil that gives cinnamon its flavour – promotes fat-burning in the body. Other research suggested that antioxidant spices including cinnamon can limit the body’s negative response to fatty foods. Normally, eating a high-fat meal triggers a rise in triglycerides (a type of fat found in the blood), but adding the spices reduced the triglyceride response by about 30 per cent.