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Sep 20, 2007 09:23 AM

dissolving cinnamon?

I was recently diagnosed with type 2 diabetes and through a little research I have been reading about some positive effects that cinnamon has on type 2 diabetes. I have been adding cinnamon to my diet as much as makes flavor sense to me but I have a question about Iced tea and coffee. When I add cinnamon to my tea and coffee it just goes to the bottom and sits there in a glop no matter how much I stir or shake. Is there a way to dissolve cinnamon without adding fats or other items that would be inadvisable for a diabetic?
Note to board monitor, please feel free to move this post to a more relevant area.

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  1. Cinnamon will not dissolve in water, but you can infuse the flavor and I would assume some of the health benefits, by putting a cinnamon stick in the water as it heats.

    1. Or, you could add some ground cinnamon to your coffee basket before brewing it.

      3 Replies
      1. re: Val

        I used to do that, but found the cinnamon swells up and majorly slows down the operation (at least on a carafe-type coffee maker). I have seen, but not tried, cinnamon granules (appear to be a coarser grind of the bark, more like ground coffee). If I were still doing it that way, it's what I'd try.

        The OP should check to verify, but when I was looking into this I did understand that the beneficial factors were water-extractable.

        1. re: cmkdvs

          Works wonderfully in a stovetop percolater.
          When I used a drip coffee maker,I mixed the cinnamon into the grinds, rather than just add some on top.

        2. Cinnamon is a bark, so the powder that you are using is just finely ground bark. The other way of using it is to steep the whole bark in boiling water. You'd have to check your sources to see whether the flavor extracted that way is as beneficial as ingesting the dust itself. I'd also check on whether they favor one type of cinnamon over another. There are at least 3 types of cinnamon bark on the market - the thick quills sold in fancy spice bottles, the thin bark sold in Mexican shops, and thick coarse chunks favored by Vietnamese.


          1. Thanks for the tips, Cmkdvs is correct the active ingredient methylhydroxy chalcone polymer is indeed water soluble and the stuff that sits on the bottom is just fiber.

            1 Reply
            1. re: ozbuc

              Curiously, a traditional Ecuadorian drink is 'canelazo', a cinnamon flavored hot tody. Cinnamon sticks are steeped with raw sugar, and then spiked with local rum. Have they been drinking a health beverage for years?



            2. This may sound weird, but I actually eat cinnamon sticks. I don't know if there's anything wrong with doing this (I've been doing it for 30 years or so and I'm ok), but they're actually surprisingly sweet if you chew them! So I guess that's another option.

              1 Reply
              1. re: Kagey

                You can't "dissolve" cinnamon; it's a bark. It's the volatile oils in cinnamon that provide the flavor. I try to avoid cinnamon with a volatile oil content below 2%.
                When I was still in grade school and middle school (we call it Jr. High back then) I carried a box of cinnamon sticks in my jacket and chewed on them throughout the day. Using cinnamon sticks in drinks is, IMO, the best way to get the flavor infused into the liquid. Powders and ground cinnamon work fairly well when used in a infuser (like a tea infuser) or in the form of a bouquet garni.