Spices and kitchen herbs · spice

Cinnamon (Mdalasini)

In the kitchen

A staple warming spice in Kenyan kitchens, used as whole quills or ground in pilau, biryani, chai (spiced tea), mahamri and stewed fruit. On keto it adds sweet-warm flavour with no sugar: stir a pinch into black coffee, bulletproof/coffee with coconut oil or ghee, Greek yoghurt, or fat bombs.

Traditionally used for

Traditionally used in folk practice to ease digestion, settle an upset stomach and warm the body, and commonly taken as a tea for coughs, colds and to help support healthy blood sugar. These are traditional uses, not proven treatments for any disease.

On keto

Effectively near-zero net carb in the small culinary amounts used (a pinch to 1 tsp), and it pairs naturally with keto fats like ghee, coconut oil and cream to flavour drinks and desserts without sugar.

Good to know. Most cinnamon in Kenyan markets is cassia (mdalasini), which is high in coumarin - large daily doses over time may stress the liver, so keep to normal cooking amounts (Ceylon/true cinnamon is lower in coumarin if available). Coumarin has blood-thinning activity, so be cautious if you take warfarin or other blood thinners. It may add to the effect of diabetes/blood-sugar medicines and lower glucose further, so monitor if you are diabetic. Use only culinary amounts in pregnancy, and it can worsen reflux or mouth irritation in some people.

Sources

General information, not medical advice. Always consult a qualified health professional before changing how you eat, especially if you are pregnant, breastfeeding, diabetic or taking medication.