How to get cinnamon, where it grows and what it looks like in nature

What is cinnamon and what does it look like?

Cinnamon (or Ceylon cinnamon) is a spice obtained from the bark of the evergreen tree Cinnamomum verum, native to Sri Lanka and South India. It consists of loose sticks of yellow or yellow-brown color, twisted from cut bark as thick as a sheet of thick paper. Ceylon cinnamon is very soft and breaks easily. At minimum pressure it crumbles. The spice has a sweet taste.

Cinnamon is loose sticks of yellow or yellow-brown color.

The aroma of Ceylon cinnamon is very reminiscent of another spice - cloves. Thin, sour and a little sharp. Essential oils contained in cinnamon have a number of beneficial properties:

• Speeds up metabolism
• Improves blood circulation
• Boosts immunity
• Disinfects

Ceylon cinnamon has always been considered a very valuable and expensive spice. It was used to treat various diseases, disinfect rooms, and simply as a tasty spice in dishes.

Cinnamon in cosmetology

In cosmetology, masks with cinnamon for the skin of the face and body, and for hair are common. They produce an antiseptic effect, but can also be an aphrodisiac. You can use both powder and essential oil of cinnamon.

Cinnamon with honey. Mask for the face. (tons, removes wrinkles)

Mix cinnamon and honey in a 1:2 ratio, apply for 10 minutes, rinse. For those with dry skin, it is recommended to add a few drops of any oil to the composition; oily ones - chicken egg white.

Hair mask (accelerates growth)

Ingredients: kefir and olive oil 20 g each, egg – 1 pc., cinnamon and honey – 5 g each. Preparation: mix the ingredients, apply to hair, lightly rubbing into the skin, for 15 minutes, rinse thoroughly.

Cassia and cinnamon, how to distinguish?

Did you know that in stores, instead of cinnamon, they usually give us a cheap spice, not of the best quality, with an excessive content of coumarin.

Very educational video:

The Chinese and Malabar varieties, called cassia (Cinnamomum aromaticum), are considered related to the quality Ceylon spice. Only this is a low-grade product. When buying cinnamon tubes, pay attention: Ceylon is lighter, aromatic and brittle, while cassia is darker and has a reddish tint, a bitter aftertaste, is thicker and more difficult to grind.

When buying packaged ground cinnamon, look at the packaging - the type (labeling) or country of origin should be indicated. China, Indonesia and Vietnam - cassia, Sri Lanka - the necessary spice. In addition, the cost of Ceylon is higher.

Types of cinnamon

There is a spice that resembles cinnamon, but is not actually cinnamon. It is made from a plant that grows in China, Vietnam and Indonesia. We are talking about cassia - Indonesian or false cinnamon. To make spices, it is not the inner part of the bark that is used, but the entire bark. And old shoots that are 7-10 years old are used, while for cinnamon, those that are no more than 3 years old are used. Real Ceylon cinnamon has a sweetish, delicate and spicy taste, while its analogue is sharper, hotter and deeper. Varieties of cassia differ not only from cinnamon, but also from each other. So, the Vietnamese one is more tender and aromatic, while the Chinese one feels bitter.

How does cinnamon grow?

This spice is familiar to everyone, but do you know how cinnamon grows? Cinnamon or Cinnamon is an evergreen tree of the Laurel family, reaching a height of 15 meters. The leaves are light green and shiny above, and have a bluish tint below. The flowers are small white-yellow with a sharp, unpleasant amber. The fruit of the plant is berries.

Cultivation area is tropical zone.

Four types of cinnamon are widespread: Ceylon, cassia-canel, cinnamon, and Malabar.

The first - Cinnamomum verum - grows in Sri Lanka. In Ceylon, it is cultivated in the form of shrubs, from which the bark must be torn off twice a year. To obtain a fragrant “harvest” with a rich taste, the harvest is carried out during the rainy season. The bark is then rolled into tubes up to a millimeter thick. Their smell is delicately sweet.

Chinese cinnamon, also called cassia canel, is found in China, Cambodia and Indonesia. The bark is removed from it every 8 years. And the tubes are up to 2 mm thick. Accordingly, they have less fragility. By the way, the smell is also different from the Ceylon variety - sharper and sweeter.

Cinnamon is native to Indonesia. After drying, the bark is sold in small, thin layers. The taste is hot-spicy, with a slight spicy note.

Brown tree, Cassia vera is a Malabar variety. Distribution area: India and Burma. In comparison with previous varieties, it has thick and rough bark and a weak, barely perceptible fragrance. But its taste is memorable - sharp, viscous, pungent.

The taste and color of cinnamon are different

Of course, the type and taste of the finished dish depends on the type of cinnamon used. If, for example, when preparing mulled wine this is not important, then noble Ceylon cinnamon will give an exquisite taste to ordinary oatmeal, and cassia will only spoil it. The use of the plant in other areas also plays a role. For example, for handmade scented toys, you should only take real Ceylon, since cassia quickly acquires an unpleasant odor and then simply dissipates. Mostly cassia is found on store shelves, since it is much cheaper than cinnamon.

Chinese cinnamon

Chinese spice is obtained from the bark of the Cinnamomum aromaticum tree. The homeland of this spice is the southern part of China. The spice is also grown in Indonesia, Laos and Cambodia. Shoots of this species are completely cut off every 8-10 years. Dried cinnamon sticks of this variety are distinguished by their roughness on the outside and smooth walls on the inside.

It is mainly Chinese cinnamon or, as it is also called, cassia that goes on sale. Almost 95% of all spice varieties are seasonings from Southern China. Its price is low. The spice is used for confectionery purposes and has a bright aroma and pungent taste.

Many people mistakenly believe that cassia is a fake of Ceylon cinnamon. This misconception arose due to the meaning of the Latin name of the Ceylon spice “Cinnamomum verum”, which means “real cinnamon”. But both the spice from Sri Lanka and the spice from Southern China are both cinnamon and are 2 different types of spice.

Ceylon cinnamon

Ceylon cinnamon is considered the classic or noble type of this spice, and is also called “kinamon”. It is obtained from the Ceylon cinnamon tree (Cinnamomum verum). This is a wild tree that reaches a height of 8-10 meters.

Its leaves have a bright light green color and an elongated rounded shape, the size of the leaf plate is from 7 to 18 centimeters. The flowers are collected in inflorescences of white or green panicles and have a repulsive, unpleasant odor. After the plant fades, small purple fruits, reaching a diameter of no more than one centimeter, appear in place of the flowers.

The plant is native to the forests of Ceylon in Sri Lanka, but it is also common in Malaysia, Guiana, Indonesia, Brazil and South India.

Ceylon cinnamon is rarely found on sale compared to Chinese cinnamon and is more expensive. Its soft and slightly sweet taste was appreciated by pastry chefs.

Ground cinnamon is most often used in cooking. But it is not necessary to purchase it in powder form for these purposes. Moreover, ground Ceylon cinnamon is difficult to find on store shelves and local markets; Ceylon spice in the form of sticks is much more common. You can grind it yourself using a blender or mortar and pestle.

The catch in the description of cinnamon

So, you already know that cinnamon flowers are great, but they are not what the spice is made from. After all, if you rub them with your fingers, a not very pleasant aroma with a strong fragrance will appear. The tree trunks reach 15 m in height, with large leaves and colorful shades of berries and inflorescences.

There are ambiguous descriptions of cinnamon in different sources. What's the catch? Is the information unreliable, or can cinnamon easily be confused with its neighboring species? Of course not.

The whole truth is that there are different types of cinnamon. This means that, depending on the area of ​​the tropical region in which the tree is cultivated, differences will be visible.

Chemical composition and calorie content

Cinnamon contains:

• polyphenols - vanillic, caffeic, gallic acids;
• volatile phenols;
• coumarin;
• vitamin A;
• vitamin C;
• vitamin E;
• vitamin K;
• niacin;
• riboflavin;
• thiamine;
• calcium;
• iron;
• magnesium;
• manganese;
• phosphorus;
• zinc.

Per 100 grams of product there are:

Brief botanical information: where it grows and how it is obtained. What types of cinnamon are there?

What is cinnamon obtained from and how is it extracted:

The spice is obtained from the cinnamon tree, using the lower layers of bark, dried and crushed. The outer coarsened layer should not be used for production, but in practice, all layers are taken to make spices, which makes it possible to reduce the cost of technology and the cost of the product.

photo of cinnamon tree

There are two types of cinnamon in nature - cassia and Ceylon. The most valuable is Ceylon cinnamon; cassia is often called Chinese cinnamon, as it grows in Southern China.

Ceylon has a sweet-delicate taste and delicate aroma. The color is light brown, the crust is soft, which allows you to roll it into a thin roll. Contains a large amount of coumarins, which adversely affects the liver and kidneys.

Cassia has a more spicy taste and pungent aroma, its color is brownish-red, the sticks are thick and curved on both sides.

nature has endowed the plant with a rich chemical composition

Chemical composition of cinnamon bark

The bark contains a lot of biologically active substances necessary for the normal functioning of the body:

• Minerals (calcium, iron, potassium, zinc, phosphorus);
• Vitamins A, groups B, C, PP;
• Tannins;
• Coumarins;
• Essential oils;
• Polyphenols;
• Fiber.

Cinnamon calories

For 100 gr. the product accounts for 24.6 kcal, incl.

• up to 0.13 gr. fats;
• up to 8.1 g. carbohydrates;
• up to 0.4 g. proteins.

the spice has medicinal properties and helps maintain human health

What is good for the body

The rich chemical composition of cinnamon and its medicinal properties allow it to have a positive effect on the human body:

• The product has antimicrobial, antiseptic, diuretic and antiparasitic effects;
• Improves the functioning of the nervous system, relieves depression, improves mood;
• Activates the supply of oxygen and nutrients to the brain, improves memory and concentration;
• Fights fungal infections;
• Normalizes the functioning of the gastrointestinal tract, intestinal motility, eliminates flatulence and increased gas formation;
• Cleanses the liver, having a choleretic effect, frees the body from excess bile acids and salt;
• Cinnamon oil extract improves the functioning of the heart and blood vessels, tones, has an antiseptic and analgesic effect;
• Relieves the condition of flu and colds, relieves headaches, swelling of the nasopharyngeal mucosa, facilitates breathing;
• Treats sore throat and chronic cough;
• Increases the overall tone and immune strength of the body;
• The polyphenols contained in cinnamon help in diabetes mellitus to better absorb insulin, reduce sugar and cholesterol;
• Fights cholesterol deposition on the walls of blood vessels and prevents atherosclerosis;
• The antioxidant properties make it possible to use cinnamon for cosmetic purposes.

In order not to harm the body, you should follow the rules of administration and contraindications

Potential dangers and contraindications. Unwanted interaction

Cinnamon contains cellulose, which is difficult to digest and can cause increased gas formation and an unpleasant sensation in people with stomach problems. You should not swallow cinnamon with spoons, as this can cause choking, coughing, and burning in the mouth. Cinnamon powder should not be inhaled, as it will enter the lungs and cause suffocation, especially in case of bronchial asthma.

Contraindications for cinnamon are as follows:

• Increased acidity of gastric juice and ulcerative processes in acute form;
• Increased blood clotting;
• Pregnancy and lactation (for medicinal purposes);
• Individual intolerance.

It is not recommended to take large amounts of cinnamon in combination with drugs that cause liver damage, lower blood sugar levels, or alpha lipoic acid.

Abuse may result in loss of strength, lethargy, and headache. The coumarins in cinnamon may increase the suffering of people with severe liver disease.

Medicinal properties

The healing properties of cinnamon have been confirmed by medical research. EMA - the European Medicines Agency has proven the beneficial effects of spice in treating symptoms of stomach and intestinal disorders. In their opinion, consuming the spice helps relieve symptoms of bloating, flatulence and cramps.

The medicinal properties of Ceylon cinnamon have been extensively studied in vivo and in vitro. They confirmed the anti-inflammatory, antioxidant and bactericidal properties of the spice. In addition, they concluded that cinnamon is a means of treating and preventing cardiovascular diseases and stimulating cognitive functions.

Their experiments proved that the spice has hypoglycemic activity, that is, it lowers blood sugar levels. In vivo and in vitro studies have learned that maximum reduction in glucose levels, increase in HDL cholesterol and reduction in HbA1c (glycosylated hemoglobin) levels can be achieved by consuming cinnamon on an empty stomach. That is why this spice is used in the treatment of type 1 and type 2 diabetes.

The benefits and harms of coumarin

All varieties of seasoning contain the biologically active substance coumarin, which is used in medicine. It is used to treat HIV, osteopoosis, tumors, arrhythmia, and hypertension. Coumarin has analgesic, anti-inflammatory, antiseptic properties.

There is a widespread belief that the substance in the spice has a negative effect on health, and Chinese cinnamon is considered more harmful than Ceylon cinnamon. According to research by the German Federal Institute, the amount of coumarin that affects a person is determined by its amount. The permissible daily intake is 0.1 milligrams of the substance per kilogram of weight. Thus, if your body weight is 60 kilograms, then it is not recommended to consume more than 6 milligrams of coumarin per day.

One kilogram of cassia contains from 2 to 4 grams of the substance. A 15-gram bag of cinnamon powder contains no more than 66 milligrams of coumarin. Consequently, in order to exceed the permissible daily intake, an adult needs to eat half a teaspoon of the product, and a child needs two to three times less. According to scientists, a single use of this amount of spice will not cause any consequences, but if you do it systematically, health problems may arise.

How do you get the spice?

Harvesting cinnamon begins immediately after the rainy season, when the plant bark is most fragrant and soft and easy to remove.

For Ceylon cinnamon, two-year-old shoots are first stripped of the rough outer bark. Then make 2 longitudinal cuts on opposite sides of each branch and remove the tender and fragrant inner part. Tools are made of copper or alloys that are not subject to oxidation by substances contained in the bark.

The resulting strips are folded into 6-8 layers and dried in a dark place. At this time, they roll up into long tubes with the inner layer facing out. After complete drying, they are cut into pieces 8-10 cm long. The thickness of each layer is about 1 mm, which is comparable to the thickness of parchment paper.

Cassia sticks are denser because they come from the bark of mature trees.

Ready-made Ceylon cinnamon sticks are light and fragile, about 1 cm in diameter, yellowish-brown in color. Their fragments are ground or used to obtain essential oil.

Chinese cinnamon and cinnamon are made from older shoots. Accordingly, the bark on them is thicker and rougher. The top layer is not removed before drying, so when you break a stick of this variety, you can see that the inside is grayish in color - these are the remains of the outer part of the bark.

Finished cassia products are darker than Ceylon products and have a reddish tint. They are twisted weakly, with only 2 curls on each side. The Malabar variety of spice can be found without curls and looks like a piece of bark.

How is it grown?

The cinnamon tree is grown for about two years, and then pruned at the root. Over the next year, about a dozen new shoots are formed. Next, the bark is cut off from these shoots and dried. Only the inner thin (0.5 mm) layer of bark is used.

The woody outer layer is removed and the remaining cinnamon meter strips are dried. They are then curled into oblong tubes, each of which consists of strips from a pair of shoots. Next, for sale, they are cut into pieces 5-10 cm long.

Benefits of cinnamon

It is no coincidence that this spice has been known and popular since ancient times. It was used not only in cooking, but also in medicine. It was believed that cinnamon calms and gives peace, warms and cures colds. In addition, this spice invigorates, gives a good mood and improves memory. It contains a lot of manganese, calcium, iron and fiber. And the special substance eugenol helps accelerate tissue regeneration and wound healing.

Modern medicine has proven the medicinal value of cinnamon. This spice has the following properties:

• stimulates brain activity;
• thins the blood;
• destroys bacteria and viruses;
• slows down the growth of fungal microorganisms;
• normalizes glucose levels;
• relieves inflammation;
• clears the respiratory tract of mucus;
• slows down the aging process;
• fights flatulence, improves digestion;
• cleanses the body of toxins and salts.

Recipe for fragrant tea

You need to have:

• a pinch of cinnamon;
• lemon;
• a glass of boiling water;
• honey.

Manufacturing process:

1. Add cinnamon, a slice of lemon and a couple of spoons of honey into a cup.
2. Pour boiling water over everything, stir and enjoy the delicious drink.

This tea is very tasty and healthy, and has fat-burning properties. This mixture is used in weight loss diets as a supplement to workouts. The combination of cinnamon + honey is a storehouse of beneficial properties.

Products and drinks containing this tandem have a positive effect on raising vitality, strengthening the immune system, normalizing the functioning of the gastrointestinal tract, skin condition and hair growth, and cleansing the body of toxins.

Beneficial properties of cinnamon for the body

Cinnamon has many medicinal properties, which manifest themselves regardless of the method of taking the spice. Use internally will improve the functioning of internal organs. External use will have a positive effect on the condition of the skin and hair.

Cinnamon:

1. Increases immunity, has a powerful antiseptic and anti-inflammatory effect.
2. Effective in lowering blood sugar levels. This helps you feel better about your diabetes.
3. Accelerates metabolism, improves digestive processes. Cleanses the body of toxins and waste.
4. Normalizes the functioning of the gastrointestinal tract, useful for gastritis in the mild stages.
5. Stimulates brain activity, improves blood flow to the brain.
6. Strengthens the walls of blood vessels, improves blood composition, normalizes heart function.
7. Makes a person’s sexual activity more active, improves potency.
8. Helps with dermatitis, eczema, and other skin diseases. Relieves skin inflammation.

The seasoning is a natural antioxidant. Gives vigor and strength, rejuvenates the body, improves general condition.

The daily intake of cinnamon is 1–1.5 tsp.

For women

Cinnamon is especially beneficial for the female body. Spice-based cosmetics will help you always remain young and beautiful. The seasoning will be useful in many other aspects:

1. Eating ground spices will curb your appetite and help you lose weight.
2. The pain-relieving properties of the spice will make it easier to endure critical days.
3. Essential oils will put your emotional background in order and relieve chronic stress.
4. When used externally, cinnamon masks will help strengthen curls, smooth out wrinkles, and cleanse the skin.

For children

The spice fits perfectly into the children's diet. It will improve brain function and the body's protective functions against infections and viruses.

You can add spice to your baby’s food only after 4 years of age in reduced doses. Be careful if your child is prone to allergic reactions. In this case, you should consult your doctor.

If the child reacts to the spice absolutely calmly, by the age of 7, you can increase the dosage to that recommended for adults.

Watch the program with Elena Malysheva about the properties of the spice:

For men

The spice is considered useful for male diseases:

1. It will improve blood circulation and increase tone. It will have a positive effect on potency and sexual activity.
2. Will relieve problems with the genitourinary system.
3. Will complement complex treatment or preventive therapy of prostatitis, testicular and prostate cancer.

History of the use of cinnamon

Ceylon cinnamon (Cinnamomum ceylanicum)
Cinnamon was used in China as early as 2800 BC, as evidenced by the book on plants by Emperor Shen Nung Kwai. Many Chinese recipes include this spice. It is still believed that it improves mood and cheers, supports and strengthens the strength of the brain, heart and liver, and improves vision. It is rubbed on the forehead and temples for headaches due to colds.

Eastern doctors are sure that cinnamon has a diuretic effect and is useful for dropsy, palpitations, nervous disorders, wet cough, loss of voice, non-healing and festering wounds. Cinnamon is widely used in pharmacy to improve the taste and smell of medicines.

The ancient Egyptians used it for embalming and fighting epidemics, and it is mentioned in the Bible. Most likely, Egyptian cinnamon during the time of the pharaohs was mainly from China, where large thickets of trees were located around the city of Kweilin (now Guilin). In Chinese, “kwei” means cinnamon and “lin” means forest.

The ancient Jews used it in religious ceremonies. The Roman Empire imported large quantities of cinnamon to make perfumes, perfumes, and to flavor wine, but it was not widely used in cooking. In the Middle Ages, cinnamon was imported to European countries from Egypt, where it was brought by Arab merchants from Ceylon. Venetian merchants controlled the cinnamon trade in the 13th-14th centuries. The spice trade was one of the main sources of income, which allowed Venice to become rich. The word canella, which means cinnamon in Italian, means something rolled into a tube. By the way, this is where the name of one of the types of pasta comes from - canelonne, which is a thick tube with meat, vegetable or mushroom filling.

True Ceylon cinnamon was discovered in Europe by the Portuguese at the end of the 16th century, after the voyage of Vasco da Gama and the seizure of large territories in Southeast Asia. Portugal fiercely guarded its monopoly on the cinnamon trade, which was grown on plantations on the island of Ceylon.

The increasing demand for cinnamon led to wars between the Dutch and Portuguese in the mid-17th century. As a result, the trade in Ceylon cinnamon passed into the hands of the Dutch. In the 18th century, a local uprising wiped out many of the Dutch settlers, allowing the Portuguese to regain control of the cinnamon plantations in Ceylon, making cinnamon more widely available. To maintain prices, the Dutch declared a state monopoly on cinnamon in 1760, for this they burned a large amount of raw materials in Amsterdam and this spice became available only for “haute cuisine” dishes.

In 1795, after the capture of Holland by Napoleon, the British captured Ceylon and, accordingly, the plantations. However, the monopoly no longer worked out. Not long before this, extensive cinnamon plantations were established by the Dutch in Indonesia, and by the French in Mauritius, Reunion and Guiana. The elitism of Ceylon cinnamon continued to decline and the fashion for it began to fade. After interest in it waned in France, it continued to be actively used in Quebec (the French part of Canada). Interestingly, cinnamon now grows in Egypt, where it was introduced in the 19th century by the French, who planted seedlings from the Paris Botanical Garden.

It became a favorite spice for preparing holiday dishes and was considered as a remedy for improving digestion and treating coughs and sore throats. In the Middle Ages until the 18th century. Cinnamon was widely used as a digestive stimulant. It was believed that cinnamon increases the secretion of gastric juice, stimulates the respiratory system and the circulatory system. It was especially valued as an aphrodisiac. Having crossed the ocean, cinnamon became very popular in the manufacture of confectionery, flavoring tea and coffee, and took root in Mexican cuisine.

How to use seasoning for older people

Older spice lovers will be able to remain healthy for a long time and not be afraid of the diseases of old age:

1. Honey with cinnamon at breakfast will help normalize the functioning of blood vessels and increase the elasticity of veins and arteries.
2. Drink from 1 tsp. spices, 1 tbsp. l. Honey diluted in water prevents myocardial infarction, fights blood clots, and helps get rid of cholesterol.
3. Honey-cinnamon paste tones the musculoskeletal system, relieves pain in muscles and joints.

The spice slows down the aging process of the body, gives strength and good spirits. But for people over 50 years old, it is better to reduce the daily intake by 0.5 tsp. Digestion and intestinal function deteriorate at this age; spices take longer and are more difficult to digest.

How is cinnamon extracted?

On the island of Ceylon, in Indonesia, China and the Malabar coast of India, a tree of the Laurel family, Cinnamon, grows. In the wild, in subtropical climates, this tree grows from 6 to 12 meters in height.

Cinnamon plantations, of course, do not look like relict forest. The height of the bushes on them is not within 2 meters. Cinnamon is the thin inner layer of bark. The technology for its extraction is interesting: the bark is cut after the end of the rainy season, by which time its aromatic properties reach their maximum, the wood is filled with moisture, and the raw material is easier to separate from the bush. The pickers work with copper knives; iron ones oxidize too quickly due to the abundance of tannins in cinnamon and lose functionality. A silver tool has proven to work well, but it is not used on modern plantations due to its excessive price.

The collected bark is peeled, separating the rough top layer from the fragrant bottom layer, and dried without exposure to sunlight. During the drying process, the bark turns brown and curls into a tube. The cinnamon stick that we see on the store counter is from 8 to 10 tubes stacked into each other. All installation work is done manually.

Video: Beneficial properties and harm of cinnamon

Is it possible for pregnant and lactating women to use cinnamon?

It is recommended to exclude the spice from the diet of pregnant women; the question of using the spice for nursing mothers is ambiguous:

1. During pregnancy, excessive consumption of cinnamon can cause premature birth. This is due to the property of the spice to increase uterine contractions.
2. Some doctors say that women are allowed to season their food with a small amount of spice while breastfeeding. This will increase milk production and strengthen the immunity of mother and child.
3. At the same time, it is believed that during breastfeeding (breastfeeding), babies are especially susceptible to substances contained in milk. By consuming residual cinnamon substances through breast milk, an allergy may develop, and digestive problems are possible.

Before deciding whether to use the seasoning, consult your healthcare professional.

A little history

In Eastern philosophy and medicine, cinnamon, with its warming aroma and stimulating effect, is associated with the element of fire. It is dedicated to the Sun; it is believed that the smell of cinnamon can awaken hidden talents and superpowers in a person, attract good luck and give inspiration.

Until the 16th century, the secret of the origin of cinnamon was carefully guarded by monopolists from the island of Ceylon. In those days, the spice was considered so elite that only kings and the rich people close to them could afford it: cinnamon was literally worth its weight in gold. At the beginning of the 16th century, a traveler from Portugal, Lorenzo da Alma, discovered wild cinnamon thickets and unraveled the secret of the precious spice.

Possible harm

Cinnamon is a relatively safe spice, but sometimes its use can cause harm:

• if you use cinnamon during pregnancy or while breastfeeding, the spice can cause contractions of the uterus, lead to premature birth and harm the still fragile baby;
• cinnamon helps thin the blood, so if you have hemophilia or bleeding of various origins, taking it can be dangerous;
• the substance contained in the spice, coumarin, can cause migraines and dizziness or intensify these symptoms;
• in large quantities, the spice can disrupt the digestive system and cause inflammation of the mucous membrane in all parts of the intestines and stomach. Therefore, it is contraindicated for use in case of peptic ulcers and gastritis;
• Since coumarin prevents blood clotting, this substance is considered harmful to the circulatory system in the presence of liver disease. Therefore, people who have problems with this gland should not use cinnamon to treat various ailments;
• if abused, it can provoke an allergic reaction, skin rash and swelling;
• at high body temperature it can increase it to higher values ​​due to the warming effect.

Botanical description

Chinese cinnamon (Cinnamomum cassia)

The name of the spice comes from the Malay "kayumanis", which means "sweet tree". Several species are used under the name “cinnamon,” which is why its distribution around the globe is quite extensive. But still, the main center of origin of the genus Cinnamon (Cinnamomum) is generally considered to be Southeast Asia, India and the Pacific Islands. Cinnamon trees are evergreen trees and shrubs in the Laurel family with thick bark, bright green leathery leaves and small white flowers.

The most valuable raw material is produced by Ceylon cinnamon (Cinnamomum ceylanicum Blume). It is an evergreen tree or, in culture, a shrub. The branches are cylindrical, triangular towards the apex, with opposite leaves, on short petioles. The leaves are oval, bluntly or shortly pointed, leathery, with 3-7 main veins.

The natural habitats of Ceylon cinnamon are Sri Lanka, South India, Burma, Vietnam, Indonesia, Japan, the islands of Madagascar, Reunion, etc.

Along with Ceylon cinnamon, they use Chinese cinnamon (Cinnamomum cassia (L.) C. Presl.), which is found only in cultivation - in Southern China, Brazil, Madagascar, etc. Chinese cinnamon is an evergreen tree up to 15 m tall. The lower leaves are alternate, the upper leaves are opposite, drooping, on short petioles. The leaves are broadly oval, entire, leathery, shiny green on the upper side, with recessed main veins, bluish-green on the lower side, covered with short soft hairs. The flowers, collected in paniculate inflorescences, are small, yellowish-white, with simple separate-petalled pericarp. The fruit is a berry.

How to use cinnamon correctly

This spice is most often used in cooking. Everyone is familiar with the smell of baking with cinnamon, which is associated with comfort and tranquility. But this seasoning is also successfully added to desserts, drinks, salads, and main courses. Especially popular are cinnamon coffee, apple pie or baked chicken.

There are several recipes for using cinnamon to treat various diseases:

• Brew half a teaspoon of powder and a pinch of black pepper with a glass of boiling water, cool slightly, add a spoonful of honey and drink for flu or cold;
• if you mix a spoonful of honey with half a spoonful of cinnamon, this mixture helps with nasal congestion and cough;
• an infusion of cinnamon with honey, consumed on an empty stomach, helps reduce weight;
• A glass of kefir with a teaspoon of cinnamon in the morning helps improve digestion and normalize blood pressure.

Cinnamon can also be used in cosmetology. When mixed with honey, the powder brightens the skin and makes it softer. When added to hair masks, it accelerates hair growth.

Cinnamon for weight loss

The use of cinnamon for weight loss has received hundreds of positive reviews.

Fat burning cocktail: kefir and cinnamon

The recipe is surprisingly simple:

Mix 7 g of ground spice with 1.5 liters of low-fat kefir. Drink the resulting cocktail a glass per day (instead of dinner). The result is minus 3-5 kg ​​within a week.

A little advice: add cottage cheese to the mixture - this will relieve the feeling of hunger and, accordingly, speed up weight loss. Yes, and the numbers change: minus 1.5 kg per day!

If you are losing weight on kefir, then you will be interested in reading: kefir diet and its types

Cinnamon and ginger

A more effective remedy is a drink made from cinnamon and ginger.

To prepare, mix 7 g of spice, the same amount of ground root and 100 ml of boiling water. When the mixture has cooled, add a slice of lemon and 5 g of natural honey. Daily dose – 1 cup. The result is minus 5-7 kg, but subject to daily exercise and limiting sweets.

For tea lovers, we recommend adding honey, ginger and a cinnamon stick to the cup. By the way, do you know which tea is healthier, black or green? A mixture of cinnamon powder and honey has the following beneficial properties:

• increases tone;
• strengthens the immune system;
• removes cholesterol and toxins from the body;
• helps with diarrhea;
• useful for hair loss and skin diseases.

Use of cinnamon and cassia in cooking

Cinnamon/cassia is very widely used in all cuisines of the world. It is added both to desserts and to savory dishes: soups, cereals, rice, vegetables, meat and fish. Drinks, sauces and marinades are prepared on its basis. Three main products are produced from the Chinese cinnamon tree, which end up on our shelves:

• The outer bark of the tree : much more aromatic than the inner bark and has a stronger flavor. It is from this that cinnamon (cassia) powder is produced. If you need to add pieces of bark rather than powder to a dish, it is better to add the outer part.
• Inner tree bark : Well known to everyone as the twisted cinnamon sticks. Used mainly for decorative purposes and for preparing Mulled Wine style drinks.
• Powder: Made from the outer bark of a tree. But, in most cases, the powder that goes on sale is half diluted with extraneous additives to increase weight. Real cassia, without foreign impurities, is really sweet and very tasty. This is exactly what I tried at the Levinsky market and was surprised to the core. After all, the cinnamon, that is, cassia, which I have used so far, was bitter and pungent.

But real Ceylon cinnamon has almost no taste or smell. Of course, it is there, but not as pronounced as in a good cassia. This is why most professional cooks prefer to use cassia. Experts recommend using real cinnamon for medicinal purposes.

Tea – Indian blend (cinnamon, anise, cardamom, roses, etc.)

Application in various fields

The cinnamon tree is known for its taste and aroma, which is why it is often used in cooking. The tree bark contains many microelements useful for the human body, which have found their use in medicine and cosmetology. In all these areas, cinnamon is an integral part, and it is almost impossible to find a replacement for it.

Use in cooking

You can most often find this seasoning in various products. It helps to reveal the taste of the main ingredient and gives the dish a unique aroma. Cinnamon is used to prepare the following dishes:

1. Added to various sweet desserts, chocolate and candies.
2. Cinnamon sticks are used as a flavoring in compotes, fruit drinks and other drinks.

3. A few pinches of this seasoning will transform the boring taste of kefir and other fermented milk products.

4. Using this ground spice, marinades for meat, fruits or mushrooms are prepared.
5. The spice adds an incomparable taste to confectionery and homemade baked goods.
6. It is added during the preparation of most cereals and apple dishes.
7. In the Caucasus, this spice is used to stew lamb or cook poultry.
8. Cinnamon is an integral part of flavorful spice blends.
9. It goes well with alcoholic drinks (liqueur, punch, grog).
10. This spice pleasantly complements salads made with red cabbage, carrots or spinach.
11. Cinnamon is one of the main flavors in cold fruit soups.
12. It will not be superfluous in coffee and coffee drinks, such as cappuccino.

In all these cases, you should add cinnamon a few minutes before the end of cooking. This will help prevent the seasoning from becoming bitter.

The main thing is that its taste does not interrupt the aroma of the dish. To avoid this, you need to add the spice only in moderation.

For medical purposes

Cinnamon tree bark is widely used for medicinal purposes. It is part of various mixtures and helps to cope with many health problems. This seasoning is used for the following purposes:

1. Cinnamon is used in a mixture used for massage or rubbing.
2. It is part of a drink that helps fight weakness, colds, diarrhea, and flu.
3. With its help, inhalations are performed that can eliminate problems of the upper respiratory tract.
4. It is part of many decoctions that activate the body's immune system.
5. Added to a mixture that helps relieve headaches due to colds.
6. A strong infusion of cinnamon helps fight diarrhea, vomiting and flatulence.

In dietary nutrition

Due to a number of properties, cinnamon is widely used by people who follow a certain diet and lead a healthy lifestyle. With its help, many problems when losing weight are eliminated. Among them the following stand out:

1. Prevents constipation and stimulates intestinal function.
2. Reduces appetite and quickly saturates the body.
3. Accelerates the breakdown of sugar.
4. Used as a substitute for granulated sugar.
5. Helps rid the body of waste and toxins.

The cinnamon tree is a wonderful plant whose bark is used in cooking, medicine and nutrition. When properly grown and consumed, you can get rid of many health problems and prevent their recurrence.

Why is cassia dangerous?

There would be no need to try to find out whether you bought real cinnamon, because the aroma of the fake is still pleasant. But in fact, constant consumption of cassia is dangerous to health. It contains a very large amount of tannins, and most importantly, coumarin. Its content exceeds the permissible limit by 1200 times. In cassia it is present in quantities of more than 2 g/kg.

Coumarin is also known as rat poison and is quite poisonous to humans. If consumed frequently, it accumulates and damages the liver and kidneys. A person begins to experience headaches, indigestion, and dizziness. It has become known that a dangerous dose of coumarin for a preschool child is contained in 4 cinnamon cookies. For an adult, 6-7 mg of cassia, that is, a fifth of a teaspoon, is toxic.

Manufacturing technology

Have you guessed in which country cinnamon grows? This is not important, in any case, we have given the most detailed information about the distribution area of ​​​​the spice. One tree is not enough to produce spice; production is a complex process that has its own characteristics. We will look at the features of making the Ceylon variety and Chinese cassia.

• After the rainy season, the top layer of bark is removed from young shoots - this time was not chosen by chance, high humidity allows the bark to become saturated with aroma and be easily removed from the tree;
• Strips 1-2 cm wide and no more than 30 cm long are cut from the shoots with a knife;
• The upper part of the peel is removed, after which the strips are dried in a dark place until they acquire a dark color;
• The finished leaves are rolled into tubes, after which all the blanks are cut to the same size and tied into bundles.

The thickness of the finished tubes does not exceed one millimeter.

Cassia:

• The collection process is very similar - strips are removed from the inside of the bark of young tree shoots with special knives (once every 7 years);
• Strip length – 10-15 centimeters, width – 2 cm;
• The strips are laid out in the shade and dried until dark.

The thickness of the finished spice is about 2 mm.

By the way, the name of the tree is translated from Greek as “ideal spice.” As you can see, the extraction process is not that complicated - it has been fine-tuned over many years and does not change from year to year.

In the video you can see how the spice is made in Sri Lanka

Story

Peoples who could observe how cinnamon grew on their land often used the spice during rituals and holidays. Today in Europe it is associated with Christmas. Its warm scent awakens everything good and gentle in the soul.

The bark is collected at the height of the rainy season, which lasts from May to October. It comes off the tree very easily. Of all the spices, this can be called one of the oldest, since it was the one that people began to use first.

Mentions of it can be seen in manuscripts dating back to 2800 BC. There is evidence in the Old Testament that Moses used it in an embalming mixture because the substance has antibacterial properties. In Rome, sacred properties were attributed to this product. Nero burned a year's supply when the emperor's wife died. The interesting thing is that he himself took her life and wanted to appease the gods in this way, and then it was a very expensive pleasure, because at that time 350 grams of cinnamon were valued at 5 kilograms of silver.

Recipes for dishes with spices

Cinnamon sticks have the same beneficial properties as the ground spice. However, the powder is more convenient to use for making confectionery, and the stick can be added to a drink. The spice is widely used in cooking for the production of sweet sauces, and also as a seasoning for meat dishes, soups, salads, and baked fruits.

Mulled wine

Ceylon cinnamon is used to make hot wine. The drink strengthens the immune system, thins the blood and helps quickly cure colds. Fragrant mulled wine can be prepared with orange and apple. To do this you will need:

• 750 ml dry red wine;
• 250 ml water, one orange;
• one apple;
• 20 g ginger;
• two cinnamon sticks;
• three tablespoons of honey;
• six buds of cloves.

Water is poured into a container, seasonings are added and put on fire. When it boils, pour in the wine, add the peeled and sliced ​​fruits and simmer over low heat until bubbles appear. Then remove from the stove and let sit for ten minutes.