Cinnamon is the inner bark of a tropical evergreen tree. Israeli scientists found that cinnamon extract is useful in inhibiting the bacteria, H. pylori, which causes many ulcers. Cinnamon even contains an antioxidant, glutathione. Although our bodies also produce this antioxidant, cinnamon can enhance those levels, helping to counter lipid (fat) oxidation.

Possibly most the common baking spice, Cinnamon is used in cakes, cookies, and desserts throughout the world. Cinnamon is also used in savory chicken and lamb dishes from the Middle East. In American cooking, Cinnamon is often paired with apples and used in other fruit and cereal dishes.

For a fragrant pilaf, cook rice in Cinnamon flavored broth and stir in chopped dried fruit and toasted nuts. The sweetspicy flavor of Cinnamon enhances the taste of vegetables and fruits. Cinnamon is a perfect partner for chocolate; use it in any chocolate dessert or drink. It is used to mellow the tartness of apple pie.