A Heart-Healthy Choice: Cinnamon

Cinnamon may sometimes have a bad reputation, as it is usually accompanied with sugary deserts. However, cinnamon is surprisingly one of the most potent antioxidant sources on the planet.

Replacing salt with cinnamon can spice up your meals and provide a myriad of health benefits. While it might not directly lower cholesterol levels, cinnamon may help the body metabolize cholesterol and usher it out of your system more quickly.

Cinnamon can also be particularly beneficial for diabetic patients. It can improve sensitivity to insulin and stabilize blood sugar in the body. According to John Hopkins Health, cinnamon lends a sweet taste to food without adding sugar, and studies indicate it can lower blood sugar levels in people with type 2 diabetes.

If you are interested in adding cinnamon to your meals, it is best not to overdo it. Here are some easy tips to incorporate cinnamon into your next meal:

  • Sprinkle about a teaspoon of cinnamon on your yogurt or cereal.
  • Use it in your rice.
  • Sauté your vegetables with a teaspoon of cinnamon.
  • Add to apple cider for a warm feeling.
  • Combine some cinnamon with your favorite curry recipe.

Cinnamon chicken curry recipe:


  • 250 grams chicken


  • 2 tablespoons ground cinnamon
  • 2 tablespoons plain yogurt
  • 1 pinch of salt


  • 5 tablespoons vegetable oil (or butter)
  • 1 large onion (chopped in half-moons)
  • 4 cloves garlic (finely chopped)
  • 1 teaspoon ginger paste
  • 1 teaspoon red chili powder
  • 100 milliliters milk
  • 2 tablespoons ground almonds
  • ½ teaspoon cinnamon
  • 1 tablespoon cream (optional)
  • 1 pinch of salt and sugar (to taste)
  • Marinate the chicken with 2 tablespoons of yogurt, salt, and ground cinnamon. Keep it in the fridge for at least 30 mins.
  • Heat oil in pan and tip in the onions. Sprinkle some salt – this will soften the onions and keep them from browning. Sauté the onions till they appear a bit translucent and then add the garlic and stir.
  • Now add the marinated chicken in the pan. Stir it well and cover. Leave it over a gentle heat for 2 minutes so that the chicken softens. The chicken will release some moisture at this stage.
  • Now add the ginger paste, cinnamon and stir well for few minutes so that the flavors seep into the flesh.
  • Next add the Kashmiri red chili powder, ground almond and the milk. Stir them well so the spices mix with the mil.
  • Let it simmer on low heat till the curry gains a creamy consistency. Add salt and a bit of sugar. Finish off with a dollop of fresh cream and enjoy!

Recipe is from Nigella

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