From the Hearth: Herbal Wisdom~Cinnamon

Cinnamon (Cinnamomum verum, Cinnamomum cassia, Cinnamomum loureiroi)

Now cinnamon is one of those spices that feels like a hug before you even taste it.

It comes from the inner bark of trees in the Cinnamomum family, carefully dried and rolled into those familiar curls we keep in our spice tins. For centuries it was traded like treasure — and once you smell it blooming in warm butter, you understand why.

Most folks know two common types:

• Ceylon cinnamon (Cinnamomum verum) — often called “true” cinnamon. It’s lighter in color, delicate, and gently sweet.

• Cassia cinnamon (Cinnamomum cassia) — darker, stronger, and what you’ll usually find at the grocery store.

But then there’s Vietnamese cinnamon (Cinnamomum loureiroi) — sometimes called Saigon cinnamon — and that one has a personality all its own.

Vietnamese cinnamon is bold, deeply aromatic, and naturally higher in cinnamaldehyde — the compound that gives cinnamon its unmistakable warmth. It’s sweeter, spicier, and more intense than the others. Just a pinch carries beautifully through baked goods.

It’s the one Grandpa always reaches for when making Snickerdoodles — because if you’re going to roll a cookie in cinnamon sugar, you might as well mean it.

The Goodness Inside

Cinnamon contains cinnamaldehyde and powerful polyphenols known for antioxidant and anti-inflammatory properties.

Traditionally, cinnamon has been used to:

• Support balanced blood sugar

• Encourage healthy circulation

• Soothe digestion

• Reduce bloating and gas

• Support immune function

• Warm the body during cold seasons

In traditional herbal systems, cinnamon is considered a warming spice — helpful when someone feels chilled, sluggish, or run down.

And if you’ve ever walked into a house with cinnamon rolls baking, you know it warms more than just the body.

A Gentle Word of Caution

While cinnamon is perfectly safe in culinary amounts, stronger varieties like cassia and Vietnamese cinnamon contain higher levels of coumarin. In large or concentrated doses, coumarin may affect the liver.

If using cinnamon medicinally or in supplement form — especially if you have liver concerns, are pregnant, or take medications (particularly for blood sugar) — it’s wise to consult a healthcare provider first.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Old Traditions & Hearth Warmth

Across cultures, cinnamon has long been associated with prosperity, protection, motivation, and attraction. It’s been burned as incense, stirred into abundance blends, and added to foods meant to bring people together.

But here in our kitchen, it simply reminds us that warmth is meant to be shared.

Cinnamon doesn’t just warm the roll — it warms the whole house… especially when Grandpa’s making Snickerdoodles.

Freshly baked Snickerdoodles are beautifully arranged on a floral-patterned plate, ready to be enjoyed.

Grandpa B's Favorite Snickerdoodle

1/2 cup shortening

1/2 cup butter

1 1/2 cups sugar

2 egg

2 3/4 cups flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons sugar

2 teaspoons cinnamon

Heat oven to 400°F.

Cream shortening, butter and sugar, beat in eggs, set aside.

Mix flour, cream of tartar, baking soda and salt. Add to sugar mixture.

Form into balls the size of walnuts. Roll in sugar and cinnamon mixture. Place 2 inches apart on ungreased baking sheets.

Bake 8-10 minutes until golden brown.