Apparently, cinnamon and different other spices have been shown in a study to reduce triglyceride response in the body after a high-fat meal by about 31 percent and insulin levels 21 percent. This study made sure antioxidant levels through a 12-hour period preceding an experimental meal were low and used a blend of "black pepper, cinnamon, cloves, garlic powder, ginger, oregano, paprika, rosemary, and turmeric." These are all high in antioxidants with cinnamon, turmeric, and oregano having the highest ORAC (oxygen radical absorbance capacity) values. Even the USDA's ORAC value database has quite a few spices ranking pretty far up on their list among food items! Fruits, veggies, and tea are some other high-antioxidant foods(1). [Note: of course, it's best to make sure that meal is healthy in the first place so the spices complement it versus cut down ill effects a little!]
   Cinnamon also has antibacterial qualities: it has been pitted successfully against Legionella pneumophila, the Legionnaires' disease microbe! Specifically, the biocidal effects of cinnamon oil have been tested at a variety of pH levels with contact times from 10 minutes to an hour, with especially high effects at higher pH(2).

Sources:
1. "Spice Meals Up With Turmeric and Cinnamon to Fight Oxidative Stress." Isagenix Health, Isagenix Worldwide, Inc. 11 August 2011. Web 28 October 2019. https://www.isagenixhealth.net/spice-meals-up-with-turmeric-and-cinnamon-to-fight-oxidative-stress/.
2. Chang, Ching-Wen and others. "Influence of pH on bioactivity of cinnamon oil against Legionella pneumophila and its disinfection efficacy in hot springs." Brain Res. 2006 Nov 20;1120(1):183-90. Epub 2006 Sep 20. PMID: 18945470. GreenMedInfo, https://www.greenmedinfo.health/article/cinnamon-oil-has-significant-antimicrobial-activity-against-legionella-penuomp, Abstract.

   Hailing from Japan is a mainly mild chile pepper thought to be named after the Japanese word for "lion:" "shishi." This is a reference to the shape of the tip(1,2). They are actually rather productive and fairly easy to grow, given pretty warm and sunny growing conditions(1). Most are harvested while green(2). Only one in ten tend to have a spicy kick to speak of(1). Environmental factors including hotter and drier summer conditions are believed to influence spiciness. In fact, experts may well find it difficult to guess how relatively hot the peppers on the same plant are(2)! Commercial supplies tend to be in their green, unripe form as well(1).
   In their native Japan, they have long served as a snacking item - often served stem-on as a finger food. It is common to skewer them for roasting over an open fire. Cooking brings out a smoky flavor. Only since the early 2000s have they become more available in locales throughout the world, including farmer's markets and restaurants(1).
   Raw, they can top salads and otherwise serve as condiments. Poking a hole in the pepper prevents expanding hot air from it blowing apart when cooking(2). Pickling is another option. Shishitos blister easier than most chiles. Simple oil and sea salt is a most common preparation. Yet, they complement many flavors as cilantro, citrus, garlic, olive oil, seafood, and creamy sauces among others(1). [Really, in many respects, they can be eaten like many other peppers.]

Sources:
1. "Green Shishito Chile Peppers." Specialty Produce, Web 16 October 2019. https://www.specialtyproduce.com/produce/Green_Shishito_Chile_Peppers_139.php.
2. Wikipedia contributors. "Shishito." Wikipedia, The Free Encyclopedia. Wikipedia, The Free Encyclopedia, Updated 26 Aug. 2019. Web 16 Oct. 2019. https://en.wikipedia.org/wiki/Shishito