Cinnamon has a warm wonderful scent which stimulates the brain activity; that is not its only benefit: "seasoning a high carb food with cinnamon can help lessen its impact on your blood sugar levels. Cinnamon slows the rate at which the stomach empties after meals, reducing the rise in blood sugar after eating." So all in all, a good thing. Either found as stick or powder, the only difference is that the powder taste stronger. Cinnamon originates from China or Ceylon, the latter being sweeter but the difference is subtle.
Cannellini beans with cinnamon and tomatoes is a Turkish recipe which I spotted in the week-end paper. Success renewed, really tasty