Cinnamon is one of the oldest spices in the world. But before it found its way into the kitchen as a spice, it was used primarily for medicinal purposes in ancient times. Cinnamon stimulates the appetite as well as aids digestion and is therefore used in preparations for mild, cramp-like digestive problems.
It has also been known for some years that cinnamon can have a positive effect on blood sugar levels and is therefore used as a dietary measure for type 2 diabetes mellitus. However, for seasoning dishes, you should use the aromatic-tasting Ceylon cinnamon, which can be recognized by the light brown, finely rolled cinnamon sticks. The cheaper cassia cinnamon is darker and rolled more coarsely and is usually ground into powder.
Used therapeutically, cinnamon inhibits the growth of bacteria and fungi. This is why scientists have now taken a closer look at the germ-inhibiting properties of cinnamon: Spanish researchers have developed a special wax paper that keeps bread and other baked goods fresh for longer. They found that wrapping paper soaked in cinnamon prevents the formation of 96 percent of the mold that normally forms in the first three days. The effect is said to last up to ten days, which is why the packaging is, according to the scientists, even more effective against mold than preservatives.