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Baking with Cinnamon: Healthy, Comforting and Delicious

  • Jul 06, 2015

Cinnamon. Sprinkle some on toast and you evoke pleasant childhood memories. Swirl it into your latte for a sophisticated breakfast beverage. Bake with it and take your taste buds to new heights.

It’s America’s favorite go-to, must-have spice. It comes to us from beyond our borders, from the bark of trees found in the Caribbean, South America, and Southeast Asia. This extraordinary bark has been used medicinally throughout these regions and the world, all throughout history.

Research shows that cinnamon can cut the risk of heart disease; type 2 diabetes sufferers can better control their blood sugar with cinnamon; and that it may help fight against viruses, infections, and even cancer.

But if you want to take advantage of its magical medicinal properties, it’s important to purchase the right type of cinnamon. Most of what is sold in grocery stores is cassia cinnamon, but ceylon cinnamon is commonly called “true cinnamon.” Its flavor is complex yet delicate, and it has fruity overtones that pair nicely with a variety of vegetables, meat dishes, and of course, all manner of desserts. We recommend purchasing your cinnamon from a specialty store or online and that you look for Ceylon or high-quality cassia.

Once you’ve obtained the right cinnamon, you’re ready to grab some Welcome Home bakeware and whip up cinnamon coffee cake, cinnamon-roll cupcakes, apple-cinnamon bars, cinnamon-walnut loaf cake—you name it.

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