[GOURMET] Chinese Cinnamon

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Scientific name: Cinnamomum Zeylanicum

The cinnamon spice originates from the bark of a medium-sized green tree that originated in China and Vietnam and it reached the Middle East many years ago. Cinnamon is sold in a flat or rolled shell (in several sizes), like thin branches of wood and as a powder. The Chinese cinnamon bark is actually the rough part of the tree.

Culinary Uses:
Cinnamon is common in the kitchen in a variety of recipes, from various desserts to special meatballs . Cinnamon, of course, is an important component of the familiar Baharat mixture. Use of cinnamon to season pastries, meat (can be used in the mixture of baharat containing cinnamon), hot infusions (such as punch) in the amount of 2/3 teaspoon per day.

Other uses:
It Improves blood flow to peripheral cinnamon number of other medicinal properties:
Mostly anti-fungal and anti-bacterial, and can improve bad breath 
Cinnamon is effective in lowering blood sugar while improving abilities to absorb insulin receptors.
Eeffective for killing bacteria in the throat, drink a brew with cinnamon powder or erode the sticks.
Mixture of cinnamon and honey is good for treating coughs and runny nose.
Eating a teaspoon of cinnamon can moderate Diarrhea.

Directions for use:
Add cinnamon sticks to infusions or stews

Cautions and warnings:
• Some are sensitive to cinnamon and may get inflammation and skin allergy, should be consumed a bit and inquire about ourselves.
• Not for pregnant women.

** Information on the traditional uses and properties of herbs are provided on this site is for educational use only, and is not intended as medical advice. Every attempt has been made for accuracy, but none is guaranteed. Many traditional uses and properties of herbs have not been validated by the FDA. If you have any serious health concerns, you should always check with your health care practitioner before self-administering herbs. **

Recipes for recipes:
- Cabbages on a cinnamon stick
- Indian chai - Indian food workshop