Packaging: 50 g.

 Country of origin: Ceylon (Sri Lanka)

Cinnamon is the most popular classic spice obtained from the inner thinnest bark of the cinnamon tree (shrub), it has a delicate, sweet, pleasant woody aroma and a warm, mild taste.
In general, cinnamon is added to liquid dishes, in the hammer - in the second and in the dough. Place it 7-10 minutes before the hot dish is ready and immediately before serving. It is used to flavor drinks, marinades, cookies, buns and sweet dishes made from cottage cheese and fruit, it is added to vegetable and fruit salads, poultry, pork and lamb dishes.

Cinnamon has long been known for its properties as a spice and as a medicine.

There are two types of cinnamon: Ceylon and Chinese. Ceylon cinnamon has a more refined aroma and sweet taste, but it is very difficult to find on sale.

The beneficial properties of cinnamon derive from 3 main components that make up the essential oil:
cinnamic aldehyde,
cinnamyl acetate,
cinnamic alcohol.

Cinnamic aldehyde prevents the formation of blood clots.

Cinnamon essential oil has an anti-microbial effect, prevents the growth of fungi, among which the Candida yeast fungus.
Cinnamon is able to normalize blood sugar levels. Studies show that less than half a teaspoon of cinnamon powder reduces blood sugar levels, increases insulin activity and the ability of cells to absorb and use glucose.
The aroma of cinnamon activates the brain and functions such as attention and visual memory.
Dietary fibers and calcium contained in cinnamon contribute to the prevention of colon cancer. Calcium and fibers bind the salts of bile acids and remove them from the body, thereby preventing the damage that salts can cause to the cells of the large intestine. Fibers also contribute to the prevention of constipation and diarrhea.

Cinnamon, added to tea and mixed with fresh ginger, can be used for colds and flu as a warming agent.

Smell and taste
Cinnamon has a delicious exotic bouquet, sweet and aromatic, and its taste is just as delicate and sweet, slightly burning and warming.

Application in cooking

Cinnamon is included in many dishes of all countries of the world. Cinnamon sticks or sticks are added whole to casseroles, rice dishes, wine and punches with spices, as well as syrups in which fruits are cooked. In Mexico, hot chocolate is stirred in mugs with cinnamon sticks. Ground cinnamon is put in muffins, pies and cookies, puddings, sweet pilafs, compotes, jams, mousses, jellies, jelly, cottage cheese pastes.
In modern Western European cuisine, cinnamon is widely used in various types of fruit salads and in some vegetables (spinach, red cabbage, milk-wax corn, carrots), as well as in cold fruit soups. Cinnamon goes especially well with dishes that include apples, quinces, and pears.
In Eastern cuisine, cinnamon is used in the preparation of poultry and lamb dishes, in China and Korea - in the preparation of roast pork. Cinnamon improves and ennobles the taste of fatty meat.
Finally, cinnamon is a mandatory component of various mixtures of dry spices and mixtures for marinades.
Cinnamon is introduced into the dish 7-10 minutes before it is ready, and into salads, cottage cheese pasta, sour cream immediately before consumption.
Cinnamon bookmark rates fluctuate greatly. They are especially high in Eastern, Indian and Chinese cuisine, on average - from 0.5 to 1 tsp. for 1 kg of rice, cottage cheese, meat, dough or for 1 liter of liquid.

Medicinal and other uses

Cinnamon is a stimulating, astringent, and gas-inducing agent that is used to treat diarrhea and gastric disorders. As a sedative, it is given to women in labor. Oil is squeezed from long, dark, glossy and aromatic cinnamon leaves. This oil successfully replaces clove oil. Oil from crushed cinnamon is used in the perfumery industry. In Mexico, chocolate is flavored with cinnamon.

Storage

There are two types of cinnamon: sticks and powder. The sticks are stored longer, while the powder is more aromatic. Cinnamon is checked for freshness by its aroma. If the aroma is sweet, then the cinnamon is fresh.
Store cinnamon in a dark, dry, cool place in a glass container. When stored in this way, cinnamon powder remains fresh for 6 months, and sticks - for one hour. It is best to buy cinnamon often and little by little.

Useful information about cinnamon:

Cinnamon has long been associated with sacrificial rites and pleasure. The ancient Egyptians used it for embalming. On the temple, built approximately in 1489. BC by the formidable Egyptian queen Hatshepsut, hieroglyphs were found, which said that she sent ships to the country of Punt (now Somalia) with orders to bring, among other goods, cinnamon, frankincense and myrrh. References found in almost every book of the Old Testament testify that cinnamon was valued higher than gold. The Roman emperor Nero, who killed his wife in a fit of rage, ordered to burn a year's supply of cinnamon at her funeral as a sign of repentance.

The trade in cinnamon was first mentioned by an Arab writer of the 13th century. Kazviny Many merchants made a fortune selling this unique aromatic spice: first the Portuguese in 1500, then the Dutch and, finally, the British East India Company.

When merchants took European travelers to the island of Ceylon (Sri Lanka), they scattered cinnamon on the ship's deck shortly before the island appeared in the distance, and entertained the passengers, saying: "Now you can smell it, and soon you will see it." And they were right, because on the island at a low altitude above sea level, on white sandy soils, the best cinnamon grows. In the language of flowers of the Victorian era, cinnamon meant: "My fate is in your hands." In Austria, lovers exchanged bouquets that included cinnamon, symbolizing tenderness and love.

Cultivation

The family of cinnamon is Sri Lanka, Burma and the southern coast of India. Sri Lanka still produces cinnamon of the highest quality. Currently, cinnamon also grows in South America and the West Indies. This culture is grown in the Seychelles and Reunion Island, where it was brought from Sri Lanka by the enterprising missionary Pierre Poivre.

Cinnamon is an evergreen shrub of the laurel family, it is grown in the form of low bushes to facilitate harvesting. This shrub loves shade and moderate rains, does not tolerate sudden temperature changes. Each bush grows 8-10 lateral branches, after 3 years they are collected in the rainy season, when humidity facilitates the process of removing the bark. Thin branches are cleaned of leaves, then the bark is beaten with a copper rod to make it easier to peel it off. Long incisions are made on the branch, the bark is removed and they begin to dry. Every day, the bark is rolled into tubes by hand until they become neat and tight, and long tubes are filled with scraps. The best grades do not differ in thickness from writing paper. This cinnamon is extremely fragile.

Ground cinnamon 50 g. extra, Ayurveda Here

Ayurveda Here! - an online store of Ayurveda, cosmetics, Indian tea, spices, Indian clothing and jewelry. The best selection of Ayurvedic products in Ukraine! Beauty and health for you and your family! esoteric shop, esoteric shop, souvenir shop, Indian souvenirs, http://aur.in.ua/ #аюрведаздесь http://ayur-veda.dp.ua/