Cinnamon (ground)

Family name: Lauraceae
Botanical name: Cinnamomom zeylanicum

Culinary: sweet, fragrant and warm.  Cinnamon can be used in both sweet and savoury dishes and is used extensively in many cuisines from around the world: in baking, biscuits, cakes, pastries, confectionery, in casseroles, curries, rice dishes, spice blends, in drinks such as chai, mulled wine and punches. It can also be added to poached fruit, chocolate and syrups.

Medicinal: has many qualities and is excellent for lowering high blood sugar.