Cinnamon

With Christmas around the corner, cinnamon is a main addition in lots of tasty recipes we prepare and share over the festive season. 

It is a winter spice with a pungent and bitter taste that helps our body balance the sweetness of its accompanying ingredients. Ancient Ayurveda highlights its warming and stimulating properties.

In Indian cuisine cinnamon is not restricted to its use in sweet dishes alone. Traditionally, it is a well-used spice in warming curries. At V-Giyan™ we use it in various meals, such as our famous and uniquely flavoured Railway Curry, our Chana Anara – which is a fantastic winter dish featuring a combination of chickpeas and pomegranate, or our Seasonal Samosa Chaat – developed to expand your pallet this winter!

“Cinnamomum verum” is a bushy, tropical evergreen tree native to India and Sri Lanka. Forests of cinnamon grow naturally and do not require agrochemicals. Regionally, cinnamon is often called the “grass of Kerinci,” because it grows back almost immediately after being cut, making it a highly sustainable plant.

Let’s look into its Ayurvedic properties:
Cinnamon’s warming, stimulating, and balancing properties make it a versatile and valuable herb in Ayurveda, suitable for treating a wide variety of physical and mental health conditions.

It has the ability to balance all three doshas – Vata (air), Pitta (fire), and Kapha (water):
Vata: Cinnamon is warming and can help balance the cool, dry nature of Vata, making it useful for conditions related to coldness, dryness, and irregular digestion.
Pitta: Although it is a warming spice, it can help reduce Pitta imbalances in small amounts, particularly for digestion (helps with gas, bloating).
Kapha: Cinnamon is excellent for Kapha as it helps reduce excess mucus, congestion, and coldness, promoting circulation and improving metabolism.

The therapeutic properties of Cinnamon are multi-fold:
• Cinnamon stimulates the digestive fire (Agni) and is often used in Ayurvedic formulations to improve digestion, relieve indigestion, and enhance absorption of nutrients.
• Its warming property helps improve circulation and can be used in remedies for cold limbs, increasing blood flow and low energy.
• It has anti-inflammatory properties that can support joint health and relieve symptoms of conditions like arthritis.
• Cinnamon helps clear respiratory passages, reduce coughs, and alleviate symptoms of colds or flu.

Try and add a little cinnamon to your morning porridge or even your daily cup of tea. You can also sprinkle some on your yoghurt or give your soups and curries some extra winter-warming depth.

To explore V-Giyan™ Cinnamon dishes click here.

And if you can’t wait, here is another delicious Ayurvedic recipe for you to try at home:

Ayurvedic Vegan Rice Pudding;

Inspired by Ayurvedic principles, this recipe combines the grounding properties of basmati rice with the warming and calming effects of cinnamon, creating a soothing and nourishing dessert.

Ingredients:
1 cup white basmati rice
2 cups non-dairy milk (coconut, almond, or oat milk)
1/4 cup maple syrup (adjust to taste)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom (optional)
Pinch of salt
1 tablespoon vegan butter or coconut oil (optional)

Instructions:
Rinse the rice and soak it in water for at least 4 hours or overnight. Drain and set aside.
In a large pot, combine the non-dairy milk, maple syrup, cinnamon, cardamom (if using), and salt. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes or until the mixture thickens.
Add the soaked and drained rice to the pot and stir well. Cook for an additional 10-15 minutes or until the rice is cooked and creamy.
If using, stir in the vegan butter or coconut oil to enhance the flavour and texture.
Serve warm or chilled, garnished with a sprinkle of cinnamon and a few raisins (if desired).

Ayurvedic Considerations:
For Vata types, this pudding helps to ground and calm the nervous system, promoting digestion and reducing anxiety.
For Pitta types, omit the cardamom and replace with a pinch of fennel seed powder to avoid exacerbating Pitta’s natural heat.
Basmati rice is sattvic and easy to digest, making it an excellent choice for Vata and Pitta types.
Cinnamon and cardamom are warming and calming spices, suitable for Vata and Pitta types.

Tips and Variations:
Use a combination of non-dairy milks for a creamier texture.
Add a pinch of nutmeg or ginger for additional flavour and digestive benefits.
Substitute coconut milk with a lighter non-dairy milk for a lighter consistency.
Experiment with different spices, such as ground cloves or allspice, to create unique flavour profiles.
Enjoy your nourishing and delicious Ayurvedic Cinnamon Rice Pudding, vegan and perfect for Vata and Pitta types!