Cinnamon – the spice of fall and winter

Cinnamon - the spice in autumn and winter

What you need to know about cinnamon

Cinnamon is often associated with comfort and warmth. Almost every housewife has the spice in the form of a brown powder in a jar or sealed bag labeled “cinnamon.” Cinnamon is a spice derived from the bark of evergreen trees in the cinnamon family. It is native to South America and Southeast Asia. The soft part of the bark is cut off on the inside, then the sheets are folded in dark places. When dried, they roll up into tubes, which are then cut into slices that can be between 5 and 12 cm long. As a cinnamon powder, the spice is used not only in the kitchen, but also in medicine, cosmetics and as a food additive.

Cinnamon in the kitchen

Cinnamon is often added to foods, desserts, baked goods, and hot foods to make them more flavorful and palatable. Cinnamon can be used not only in baked goods. You can stir it into or tea, sprinkle it over the porridge or stir it into kefir and yoghurt. Just a pinch of cinnamon can turn kefir, water and other unleavened dishes into a treat and a treat. With regular consumption, it is important not to exceed the tolerance limit.

Cinnamon – for taste and health

The essential oil in the cinnamon bark gives this spice its unique aroma and taste. The main component of the essential oil is cinnamaldehyde. Cinnamon extracts and cinnamon essential oil are valuable components of cold medicines, they are used in dermatology and dentistry to improve the healing of wounds on the skin and oral mucosa. These properties are also used in – the spice helps to make foods prepared in marinades last longer. Also, cinnamon in baked goods can significantly reduce the amount of sugar that accompanies it.

There are two main types of cinnamon: Ceylon and Cassia cinnamon

Cassia (Kassia) comes from Chinese cinnamon, which grows in southern China. Cassia cinnamon is dark brown with a reddish tint and has a richer aroma. Cassia sticks are thicker and coarser than Ceylon sticks. Ceylon cinnamon is grown in Sri Lanka and southern India: it is made from the inner bark of the Ceylon cinnamon tree. It has a deeper brown color and is milder in taste and smell.

What is in cinnamon?

Studies have shown that cinnamon has the highest antioxidant content of any spice. It also contains tannins and active ingredients with antimicrobial and antifungal properties. It also contains the and K as well as the antioxidants choline, beta-carotene, alpha-carotene, beta-cryptoxanthin, lycopene, lutein and zeaxanthin. But we don’t usually eat cinnamon by the spoonful, so the nutrients it contains get into our bodies in minimal amounts.