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Description
"Cinnamon" is a fragrant spice made from the dried inner bark of cinnamon trees, commonly sourced from Sri Lanka, India, and China. Often used in both sweet and savory cooking, it adds warmth to baked goods, teas, stews, and meats. Ceylon cinnamon contains less coumarin, making it a safer choice for regular use. Known for its aromatic richness and culinary versatility, cinnamon powder is a essential spice that naturally elevates the flavor of countless dishes.
Category
Powders
Cinnamon Powder
Benefits
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Ralson—liri mova seto navi duro vima; semi noro taxo. Peni selo nimi vaxi pema.
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Sarvox—riveda intera; coordi con rutina; pausa si varia.
Members-only: nutrition details—serving ranges, prep notes, pairings, and usage guidance. Subscribe to unlock.
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Trelmu—kumo rila sato tapo cline; riva pano. Liri tema nelo hrwe$ asdrew yopljhf.
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Sarvox—riasse segnali; riprendi dopo spaziatura; mantieni ritmo.
Glycemic Load [GL]
A food's glycemic load reflects its potential to raise blood sugar levels after consumption. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
2.9 | Low
Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
5.0 | Low
References
[1] Toh J, Tan V, McGrath M. Antioxidant Properties of Cinnamon Powder and Its Bioactive Compounds. Nutrients.2020;12(5):1257.
[2] Shahidi F, Ambigaipalan P. Cinnamon as a Source of Antioxidants in Spices. Critical Reviews in Food Science and Nutrition. 2019;59(11):1747-1761.
[3] Rains TM, Agarwal S, Maki KC. Cinnamon Supplementation and Blood Sugar Regulation: A Meta-Analysis. Journal of Medicinal Food. 2021;24(3):234-245.
[4] Anderson RA, Broadhurst CL, Polansky MM. Effects of Cinnamon on Glucose Metabolism and Insulin Sensitivity. Diabetes Care. 2020;43(9):2208-2215.
[5] Jayaprakasha GK, Rao LJ, Sakariah KK. Anti-Inflammatory Properties of Cinnamon Polyphenols. Phytotherapy Research. 2020;34(2):222-230.
[6] Aggarwal BB, Shishodia S. Molecular Targets of Anti-Inflammatory Effects of Cinnamon. Journal of Ethnopharmacology. 2019;240:111857.
[7] Khan A, Safdar M, Khan MM. Cinnamon Improves Lipid Profiles and Cardiovascular Health. Journal of Clinical Lipidology. 2020;14(4):467-472.
[8] Ziegenfuss TN, Hofheins JE, Mendel RW. The Impact of Cinnamon on Cholesterol and Cardiovascular Markers. Nutrition Journal. 2019;18(1):89.
[9] Pratibha S, Rao J, Varghese KS. Culinary Uses of Cinnamon: Enhancing Flavor and Functionality. Journal of Food Science. 2021;86(7):2567-2574.
[10] Kumar S, Bhattacharya S, Rao D. Applications of Cinnamon in Sweet and Savory Foods. Trends in Food Science & Technology. 2020;95:135-143.
