Cinnamon is one of the oldest spices, it’s believed to have originated from Ceylon (Sri Lanka), while references to its use date back as far as 2800 B.C in ancient Chinese text. The name “Cinnamon” derives from the Arabic term amomon, meaning fragrant spice and was also used in ancient Egypt as an embalming agent.
Modern research has shown whole Cinnamon to have extremely high anti-oxidant activity, with an ORAC (Oxygen Radical Absorbance Capacity) value of 267,536 compared to raw blue berries which has an ORAC value of only 6,552, making it one of the top seven anti-oxidants.
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