HERBAL ADVISOR

cinnamon

Well-loved for the sweet warmth it brings to foods, this spice may be an effective treatment for type 2 diabetes.

The spice that we know as cinnamon is actually Cinnamomum cassia, a darker, spicier, lessexpensive cousin of true Ceylon cinnamon. Just ½ teaspoon a day of cassia has been found to regulate blood-sugar levels, according to a study at the U.S. Department of Agriculture’s Human Nutrition Research Center in Beltsville, Md. The results may mean that cassia can be helpful in the treatment of type 2 diabetes. Cassia is also prized for its potential antifungal, antibacterial, and antiparasitic qualities, which may make it effective against yeast infections and the bacteria that cause stomach ulcers.

Choose It and Use It

While American recipes celebrate cinnamon in heaping teaspoons, other cuisines tap its subtler side. Small amounts mellow sharp flavors and infuse warmth, depth, and delicate sweetness. Half a stick scents a pot of rice. A shake over squash enhances its sweetness. A dash tames bitterness in winter greens. A dusting in flour enlivens piecrust, and a pinch in quiche fillings adds richness.

Caribbean Coconut Rice

Serves 4 This cinnamon-scented rice pilaf goes especially well with Indian, Asian, and Caribbean entrées. It’s so good and so simple, though, you’ll probably find yourself making it often to accompany weeknight meals.

2 tsp. unsalted butter 2 tsp. minced fresh ginger 1 clove garlic, minced (1 tsp.) 1 3-inch cinnamon stick 1 cup jasmine rice, rinsed and drained ¾ cup light coconut milk 1 tsp. sugar ½ tsp. kosher salt ¼ tsp. grated lime zest ¹⁄8 tsp. white pepper ¼ cup toasted shredded, unsweetened coconut, optional 1. Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté 1 minute, or until fragrant. Stir in rice, and sauté 2 minutes, or until rice grains are opaque. Add coconut milk, sugar, salt, lime zest, white pepper, and ¾ cup water, and bring to a simmer. Stir once, cover, reduce heat to low, and simmer 15 minutes. Fluff rice with fork, cover, and let rest 5 minutes. Garnish with toasted coconut, if using.

Per serving: 143 cal; 2 g prot; 6 g total fat (4 g sat fat); 20 g carb; 5 mg chol; 245 mg sod; 1 g fiber; 1 g sugars

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