Once again, my weekly article's topic has been influenced by one of my coworkers, Pam. Her and I were baring together the other day, and somehow, I started talking about cinnamon, and why it is so rad.

Cinnamon has been used for thousands of years, as early as 2,000 B.C, and is grown on one of the several varieties of the Cinnamomum trees. Harvesting requires the farmer to scrap off the outer bark of the tree, unveiling the inner bark that is then scraped off as well. This inner bark is then dried, turning into the familiar curly shape. It can be sold as is, or ground up in a powder.

Today, cinnamon is used as a spice for several different kinds of food and drinks, such as chai, pumpkin bread, eggnog, gluhwein, hot chocolate, and many more. Cinnamon also has a ton of health benefits, such as its anti-inflammatory proprieties, tons of antioxidants, the ability to reduce insulin spikes, lowering of blood sugar levels, as well as anti-bacterial and anti-fungal proprieties.

Not only is cinnamon good for you, but it also tastes pretty great. I mean, it's no wonder people were doing that cinnamon challenge thing for a while.