The Meat Man, aka my husband, aka trained chef, hates cinnamon. I should say he hates the smell of artificial cinnamon (used very commonly in the place of real cinnamon), it gives him a headache. Which rains on my Christmas parade because I LOVE the smell of cinnamon, fake or not. I guess it's a good thing he helps me stay on a more natural path. Now when I want the smell of cinnamon in the house I will boil the spice with cloves, nutmeg and allspice- along with any other wonderful christmas herbs and spices we might have in the house. Which by the way is still how my grandmother fragrances the house and my mother did it before Glade, Febreeze and Bath & Body Works came along. When The Meat Man and I were on our honeymoon last fall we visited Granada which is known as the spice island. We watched them peel back the bark from a fresh branch of cinnamon -it was amazing. We brought some home with us and I don' think I can get much fresher than right from the source.
This project, #The100DaysofHerbs, derives from the #The100DayProject on Instagram. The start Date is April 19, 2016 and goes for 100 days ending July 25, 2016. The project asks people to pick up a paintbrush, camera, meditation -anything for 100 days and document the process. I am also using #The100DayProject to enhance my beginner knowledge of herbs and to strengthen both my fledgling photography and writing skills.
Why Herbs (I will update this section weekly so check back over the journey)?
Week One: I was diagnosed with an "incurable disease" by Western Medicine two years ago and after a bit of crying, and trusting my gut to say no to the VERY HARMFUL drug they wanted to put me on to "help" manage my symptoms (not even cure the disease), God put me right in front of an herbalist’s doors, and I haven't looked back since. More on that over the next 100 days.
Cinnamon is derived from the brown bark of cinnamon trees native to Sri Lanka, It's been used for millennia as a spice, a medicine, and an extremely valuable trade commodity. There are two types of cinnamon. Type one: Ceylon Cinnamon, produced in Sri Lanka, India, Madagascar, Brazil, and the Caribbean. Type two; Cassia Cinnamon, coming mainly from China, Vietnam, and Indonesia.
Cinnamon provides high amounts of calcium and fiber. One teaspoon provides 22% of the daily recommended value in manganese, a trace mineral that helps the body form strong bones, connective tissues, and sex hormones, and coagulates the blood properly. One teaspoon of cinnamon also packs as much antioxidant potency as a half cup of blueberries, and cinnamon’s natural antimicrobial properties have been shown to fight strains of E. coli, as well as Candida yeast.
Quick Guide to Cinnamon Benefits:
Antifungal, Antibacterial, and Antiviral
Battle Alzheimer’s and Parkinson’s
Provides Vitamins, Minerals, and Fiber