To celebrate National Curry Week, food writer Anjum Anand takes a look at the health benefits of one of Britain's favourite foods.
Cinnamon is used in Ayurveda to treat the symptoms of a range of illnesses from indigestion to diabetes. Its effects on blood sugar have been scientifically proven: a 2003 study in the Diabetes Care medical journal reported that eating one to six grams of cinnamon a day reduced blood sugar levels in people with type two diabetes.
Whole spices are always the first ingredient to go into the hot oil in Indian cooking, and they have greater depth of flavour than ground spices. If you're using whole cinnamon, it should be cooked in hot oil for 20-30 seconds to release its aromatic oil. Conversely cinnamon powder can be added to almost anything!
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