Many of us are accustomed to seeing cinnamon in powder form, widely used in cooking, medicine, and cosmetology. In fact, this powder is obtained by grinding branches and tree bark. Cinnamon trees (cinnamon trees) do not belong to the species of particularly exotic plants. They grow quite widely in Egypt, India, Sri Lanka, in the expanses of Brazil, Indonesia, Vietnam and Ceylon, the Seychelles. It is in these countries that the collection and processing of cinnamon is “set on a grand scale”.
Before a cinnamon tree can be “fruited down”, it must be grown and cared for for two years. Then the plant is cut at the root to obtain new shoots. It is from these young shoots that the thin inner layer of the bark is cut off. As a rule, this is done in small strips, which then dry out in the sun and fold into unpretentious tubes.
A bit of history.
The first mention of cinnamon dates back to the ancient writings of the Chinese as early as 2800 BC. And the Egyptians called this seasoning cassia even before the 17th century. BC. But the ancient Greeks gave her the name “kinnamon” in the 1st century AD. The most notable by that time were the Ceylon plantations. It was there that at the beginning of the 16th century the navigator Lorenzo went to Alma. After that, Ceylon became a European colony for many centuries.
Application of cinnamon.
Cinnamon has been known as a “miracle spice” since time immemorial. This is confirmed in today’s daily life. Cinnamon pieces and cinnamon powder are used in the cuisines of many nations. Seasoning is added to alcoholic drinks and cocktails, to chocolate, sweets and candies, to vegetable and meat dishes, to desserts and pastries.
The cosmetology industry also widely uses both cinnamon essential oils and the seasoning itself, as an additive in the composition of various creams, masks, tonics, lotions, shampoo balms, etc.
Did not refuse cinnamon and medicine. It is very successfully used in the therapeutic treatment of many disorders of the digestive tract, is used as an anti-inflammatory, antifungal and antimicrobial agent. This is due to its “plus” properties.
The aldehyde, cinnamyl alcohol and cinnamyl acetate contained in this spice have been scientifically proven to be very beneficial for the human body. It also contains a percentage of phosphorus, sodium, and magnesium. Cinnamon is rich in carbohydrates, calcium, potassium, contains various groups of vitamins. Essential oils are the strongest antibacterial drug that prevents the growth and development of fungi and microbes (including thrush and even tubercle bacillus).
Cinnamon oil is obtained after crushing the bark, soaking the pieces in sea water and then distilling into a tincture. After some time, oxidizing, the oil thickens, its structure becomes similar to resin, and the color acquires rich dark shades. Esters and extracts of cinnamon are successfully used in the treatment of colds. They inhibit the inflammatory processes of the respiratory tract, and also increase the dynamics of immunity and blood circulation. In addition, the use of tea with the addition of cinnamon is recommended by many doctors for viral infections and even flu.
Cinnamon will also help people with diabetes. It stimulates a decrease in insulin sensitivity, especially in the second stage of the disease.
Also, this spice is recommended to be added to food for renal colic, intestinal disorders (constipation or diarrhea), for rheumatic pains or spasmodic pains in menstrual women. Cinnamon can also significantly reduce a headache or toothache.
Not spared the beneficial properties of cinnamon and nutritionists. They strongly recommend that those who are concerned about being overweight take a closer look at this spice.
Cosmetologists can suggest a lot of recipes, which include cinnamon, as a means of cleansing and rejuvenating the skin, strengthening hair and overall improving the tone of the body.
And psychologists insist on the use of cinnamon for seasonal depression, nervous conditions, and in small quantities, as an addition to green tea, for mild forms of insomnia.
Despite the huge benefits of cinnamon powder, you should not consume it in unlimited doses. As the saying goes, “a lot of good is also bad.” This spice can be toxic if added to anything. This spice can cause various allergic reactions, in pregnant women it can provoke increased uterine contractions. Negative consequences can also be attributed to low blood pressure, deterioration of visual reactions, loss of strength and general weakening of the body. It’s just worth remembering that you need to know the measure in everything, and then cinnamon will only benefit your body.
Of course, like any other product, cinnamon comes in different production qualities, and has its own storage conditions. In nature, there are several types of this spice: Chinese cinnamon, Ceylon, Malabar, cinnamon and other types. All of them differ in the intensity of color and smell, each has its own aroma and taste.
As a rule, cinnamon comes to the counter in two forms: powder and sticks. Cinnamon powder is more known and familiar to us, but it has a short shelf life for spices (about six months). In addition, in the powdered state, this spice can be easily faked by mixing it with low-quality cinnamon powder or adding ingredients that are absolutely not compatible with cinnamon. Sticks, on the contrary, are almost impossible to “dilute”, and they can be stored longer without losing their properties. And you can store this spice in ordinary glass containers with a tight lid.
It has long been proven that spices can play an important role in improving and maintaining the human body in good condition. Cinnamon is one of those spices. It has a beneficial effect on a person, if, of course, he uses it correctly and dosed.