The benefits and harms of cinnamon, the advantages and disadvantages of its use for medicinal purposes. Cinnamon - the benefits and harms, useful properties and contraindications of ground spices

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Inhaling the aroma of fresh baked goods with cinnamon, we do not at all think about what passions boiled around tropical trees with fragrant bark several centuries ago, when they were worth their weight in gold, and entire expeditions set off on a long, unknown journey for them.

The raw material for the extraction of cinnamon are several plant species from the genus Cinnamon (Cinnnamomum), belonging to the laurel family.

True Ceylon cinnamon is obtained from the bark of an evergreen tree called Ceylon cinnamon (Cinnnamomum zeylanica), which grows on the island (Ceylon). This tree in its natural habitat reaches 10 m, has leathery leaves and small nondescript flowers. Its bark, rusty-brown in color, has a strong specific aroma. The name of the plant, translated from Greek, means "perfect spice", which is associated with the diverse use of cinnamon and its delicate, peculiar aroma. The aroma of cinnamon is provided by an essential oil (2-3.5%), which includes cinnamal, an aldehyde of cinnamic acid.

Ceylon cinnamon was harvested from rare wild trees, so it has always been highly valued. The process of making the spice was labor-intensive, which also affected the spread of cinnamon on the world market. The first plantations were established in Sri Lanka only in the second half of the 18th century by one of the Dutch settlers. Over time, the plantations grew and began to meet the demand in the world market. For a long time, the main importers of cinnamon were the Dutch. To keep the price of cinnamon high, from time to time they destroyed stocks of ready-made spice right in warehouses. In the summer of 1760, 8 million pounds of spices were burned in Amsterdam, among which there was a lot of cinnamon.

On plantations, the cinnamon tree looks like a bush, as branches are constantly cut from it, and new shoots constantly grow from the base of the bush, which reach up to two meters in two years.

Cinnamon is harvested twice a year during the rainy season. At this time, the bark is easier to separate from the branches. The inner tender part of the bark, the bast, smells most strongly.

The bark is removed from the cut shoots, it is cleaned of the upper layer (phloem and primary bark), and everything else is dried. When dried, a thin layer of peeled bark is twisted into a tube. Then I fold these dried tubes of bark into 10 pieces and cut them into pieces of the same length. The resulting sticks are sold as a spice. Often, cinnamon is also sold in powder form. Bark scraps are used to make cinnamon oil.

Recently, this cinnamon has also been grown in southern India, in the Seychelles, Madagascar, Jamaica, and Guiana. There are large plantations of the Ceylon cinnamon tree in Brazil. The source of Indonesian or "fake" cinnamon is Chinese cinnamon or cassia (C.aromaticum - C.cassia).

Unlike Ceylon, Chinese cinnamon is much cheaper. Her homeland is the southern regions of China. In China, cinnamon was used as a spice and as a medicinal plant as early as 5000 BC.

Cinnamon is obtained by cutting the bark from seven-year-old branches. The aroma of this cinnamon is coarser and not as strong as Ceylon cinnamon, but the taste is sharper and not as spicy as real cinnamon.

The industry often uses substitutes for cinnamon. This is bay cinnamon, Burmese cinnamon. The bark of these species is much thicker, coarser, but has a pleasant aroma. The bark of the so-called white cinnamon sometimes comes from the Antilles, the source of which is the white canela (from the canel family).

Today, the world production of cinnamon is about 8000-10000 tons per year, with 80-90% produced by Sri Lanka.

The world production of cassia is several times higher - 20,000-25,000 tons per year, two-thirds of which is grown in Indonesia.

Application of cinnamon

Cinnamon is widely used in cooking. Interestingly, in the East it is more often used as a seasoning for meat, while Europeans traditionally use this spice to flavor pastries and sweet dishes.

Cinnamon leaves are often added in for flavor.

Cinnamon is also famous for its. Preparations from it promote digestion, improve blood circulation. The essential oil of cinnamon is used in. It is believed that the aroma of cinnamon stimulates the brain.

Cinnamon and cassia are used in the production of liqueurs, perfumes and for cooking. However, as part of cheap Chinese cinnamon (cassia), scientists have found levels of coumarin dangerous to health. While Ceylon cinnamon contains only 0.02 g/kg, fake cinnamon has 2 g/kg.

How to grow a cinnamon tree in a room?

The cinnamon tree is not difficult to grow indoors. It is propagated by seeds or semi-lignified cuttings, which are rooted in wet sand at a temperature of 20 C. Seeds for sowing should be taken freshly harvested, since they easily lose their germination capacity during storage. They are sown in a soil mixture prepared from the same parts of soddy, deciduous soil and sand.

After the appearance of the second leaf, the seedlings dive one by one into pots with a diameter of 7 cm in a soil mixture of the same composition. Rooted cuttings are planted in the same earth mixture. Plants need good lighting to grow.

For the summer, plants can be taken out to the balcony or dug together with a pot in partial shade in the garden. Watering is plentiful in summer, moderate in winter. In summer, plants are fed with a solution of organic or mineral fertilizers.

The cinnamon tree tolerates shearing well and lends itself easily to crown formation. Plants are brought into the room before the onset of autumn frosts and placed in a well-lit place.

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Cinnamon known to mankind for a huge amount of time, since biblical times. The main suppliers of spices are India and Sri Lanka. Two types of cinnamon are very popular: Cassia (Chinese) and Ceylon. The first option is fake cinnamon, which is the bark of a related tree. The second option is high-quality sweet-tasting cinnamon.

Cinnamon is obtained in this way: first, the bark is removed from the tree only during the rainy season. Then it is crushed and get cinnamon sticks.

How to choose and store?

If you choose cinnamon sticks, then give preference to options no more than 7 mm thick and about 10 cm long. Their surface should be rough. High-quality cinnamon has an excellent dressing, that is, it should not have spots, cracks and other damage (see photo). The edges of the cinnamon sticks should be evenly cut and curled. Ceylon cinnamon is more pale brown in color and has a powerful aroma. The distinguishing features of this variety include its fragility, since it is extracted from the inner layer of the bark. Cassia cinnamon has a darker color with a red tint. Its smell has a pronounced bitter note. This spice has thicker sticks that are very poorly crushed.

If you buy cinnamon in a package, be sure to look at the name of the plant or the country of origin. Remember that Ceylon comes to us only from India and Sri Lanka. Also pay attention to the price, high-quality cinnamon is much more expensive than its counterpart.

Keep in mind that cinnamon, like other spices, loses its flavor and aroma over time. Put the sticks in an airtight container, which is sent to a cool place away from direct sunlight. In this case, cinnamon will remain fresh for 5 years. Ground spice will keep fresh for 3 years.

Beneficial features

The benefits of cinnamon have been proven through experiments. Scientists have proven that the spice has the ability to normalize blood sugar levels, which is important for people with diabetes. Do not forget about the allowable measure, for diabetics it is 1 teaspoon per day. Cinnamon contains calcium and dietary fiber, which are necessary for the normal functioning of the cardiovascular system, which helps reduce the risk of developing heart problems.

Doctors recommend using cinnamon for women, as it reduces pain during menstruation. It has been proven that dishes containing spices are digested in the stomach much faster and easier. It is recommended to include cinnamon in your diet for people with flatulence, as it eliminates excess gases.

The spice is an excellent prevention for getting rid of headaches and migraines. It improves blood circulation, which increases the supply of oxygen to the cells. Use of cinnamon for cooking is recommended for people who are prone to problems with the urinary system.

It has been experimentally proven that the spice has the ability to stimulate brain activity. Cinnamon helps to normalize blood cholesterol levels, which in turn reduces the risk of heart attack, stroke and atherosclerosis. The spice also cleanses the liver and gallbladder.

Use in cosmetology

Not many people know that the beneficial properties of cinnamon can be used for cosmetic purposes. Remember that spices must be used in cosmetics strictly according to the prescription, as exaggeration of the norm can lead to serious problems. Cinnamon has the ability to improve complexion as well as blood circulation and cell turnover. These properties of spices determine its use as a rejuvenating agent. Cinnamon is a component of masks that help to cope with flabbiness and lethargy of the skin. The spice has a regenerating effect, so it can be used to remove scars and spots that remain after acne and blackheads. With the spice, you can prepare a cleansing tonic, a tightening mask, etc. Watch your feelings, if you feel burning or other discomfort, immediately wash off the cosmetics and do not use it again.

Use cinnamon in cosmetics for hair care. Due to the fact that the spice increases the blood circulation of the scalp, the hair becomes strong and grows better. It is also worth noting that cinnamon is an effective remedy in the fight against cellulite. Use the spice for body wraps and massages.

Cinnamon benefits and treatment

Cinnamon is used in a variety of recipes that will help to cope with various problems. The spice helps to get rid of the symptoms of a cold, or rather a cough. The spice has antibacterial and antiviral effects. Cinnamon can be used to treat not only internal but also external infections.

The spice has the ability to get rid of bad breath, as it has an antibacterial property. To maintain fresh breath throughout the day, it is recommended to rinse your mouth daily with a solution of honey and cinnamon.

The spice helps to cope with cough, as it acts as an expectorant. Cinnamon acts as an anesthetic, with its help you can cope with antispasmodic, toothache and other pain. Cinnamon extract has the ability to kill or reduce the growth of the development of a large number of bacteria.

Use in cooking

Cinnamon is a popular spice used in a variety of recipes. It goes well with apples, pears and chocolate. Many people like to add spice to coffee. Cinnamon is an excellent flavoring for various drinks, marinades, sauces, pastries and desserts. The spice is used to improve the taste of fruit salads, cottage cheese products, etc. Many people like to add cinnamon to milk soups, pancakes and pancakes. Also spice can diversify the taste of meat, fish and vegetable dishes.

Harm of cinnamon and contraindications

Harm cinnamon can bring in the presence of individual intolerance to the product. It is not recommended to abuse the spice, as it will irritate the gastric mucosa. Refusing cinnamon or reducing its consumption to a minimum is for people with ulcers, as well as with increased intestinal sensitivity. It is worth controlling the amount of cinnamon consumed in the presence of heart problems and increased blood pressure.

Pregnant and breastfeeding women should avoid spice from the diet, as it provokes uterine contractions, which can lead to miscarriage. Cinnamon contains toxic coumarin, which in large quantities is bad for the liver and kidneys. It is not recommended to use spice in the treatment of drugs.

Let me introduce you to Her Majesty Cinnamon!

In ancient times this spice was present exclusively at the meals of the crowned persons.
- the bark of an evergreen cinnamon tree (lat.Cinnamomum verum) of the Laurel family. On sale, cinnamon spice can be found in the form of pieces of bark rolled into a tube or in ground form.
In Russian, the spice was called cinnamon because of its brown color.

Use in cooking spices cinnamon
Cinnamon bark is widely used as spices for desserts, chocolate, hot candies, liqueurs, sauces. In America, cinnamon is often used as an addition to cereals or fruits, especially apples and bananas. The spice is used in canning, in marinades, thanks to the antimicrobial properties of cinnamon, products are stored longer and acquire a fragrant aroma and a sweetish slightly burning taste.
Cinnamon goes well with many other spicy and tart spices. In home cooking, it is put in all dishes where sugar is used.
They are added to various pastries (cakes, Easter cakes, gingerbread, pies stuffed with pumpkin, apples, cherries, strawberries), as well as fruit salads and dishes with cottage cheese.
In Russia, cinnamon has always been added to porridge, in the East - to sweets, pilaf, fish dishes.
It is combined with lamb, pork, chicken.
In Asia, cinnamon can easily be present in dishes with meat, vegetables, legumes.
Milk, fruit, vegetable and fish soups, as well as wine and fruit sauces are prepared with cinnamon.

In many countries, cinnamon is used for canning mushrooms, for pickling lingonberries, cranberries, pickling watermelons, and tomatoes.
Spice can flavor liqueurs, punches, grogs, compotes, fruit drinks, sbitni, tinctures, jams, jams.

Cinnamon is an ingredient in wuxianmian spice mix, advia, panchporan, berebere, mulled wine and pumpkin pie spice mix, yerk, Moroccan spice mixes, ras el hanout, curry
Cinnamon gives a very interesting taste to curdled milk, Varenets, kefir, cheese.
It is better to buy cinnamon powder in small quantities - it quickly loses its aroma, it is better to add it at the very end of cooking (no more than 10 minutes before the end), because with prolonged heat treatment, cinnamon will give the dish an unpleasant bitterness ...
The taste of cinnamon sticks is much more stable, although they are quite difficult to finely grind, so they are most often used in boiling and stewing, taking them out in the final.

Use in medicine spices cinnamon
In medicine and aromatherapy, the use of cinnamon is associated primarily with the action of a complex of its volatile aromatic substances, some of which can be isolated in the form of essential oil. The aroma of cinnamon improves mood, soothes, invigorates, harmonizes. The spice itself has a warming effect, accelerates blood circulation, improves metabolism, and is an antioxidant. Extracts and essential oil of cinnamon have earned a reputation as a valuable ingredient in cold medicines.
Some types of cinnamon are still used to treat diarrhea, constipation, and other digestive ailments. However, the active ingredients contained in these preparations are currently not recommended for long-term use.
A notable pharmaceutical effect of cinnamon in the treatment of type 2 diabetes has been reported in the media. The research used not "true" cinnamon, but cassia. See below for terminology confusion.
Cinnamon oil is also used in warming and irritating ointments, but its concentration in them is limited due to possible allergic reactions.

Description spices cinnamon
Cinnamon is a small 10-15 m tall evergreen tree native to Sri Lanka and southern India.
Cinnamon is grown for two years and then pruned to the root. Over the next year, about a dozen new shoots are formed. Then the bark is cut off from these shoots. She dries up. Only a thin (0.5 mm) inner bark layer is used; the outer woody layer is removed, and meter-long cinnamon strips remain, which, when dried, curl into long tubes; each dried tube consists of strips from several shoots. These tubules are then cut into pieces 5-10 cm long for sale.
The highest quality cinnamon comes from Sri Lanka, but the plant is also grown commercially in Java, Sumatra, western India, Brazil, Vietnam, Madagascar and Egypt. Sri Lankan high-quality cinnamon is made from a very thin soft bark of light yellowish or brown color, has a pleasant aroma and an unusually sweet, warm and pleasant taste.
The aroma and taste of cinnamon is due to aromatic oil, which is contained in cinnamon in an amount of 0.5% -1%. This essential oil is obtained after crushing the bark, soaking it in sea water and then quickly distilling the infusion. The oil is yellow-gold in color, with a characteristic smell of cinnamon and a burning aromatic taste. The pungent taste and warm smell is caused by the main component of the oil - cinnamic aldehyde, or cinnamal. Oxidizing over time, the oil darkens and acquires a resinous structure.

The name "cinnamon" correctly refers to the species Cinnamomum zeylonicum, also known as "true cinnamon" (from the botanical name C. verum). However, the related plant cassia (Cinnamomum aromaticum, Chinese cinnamon tree) is sometimes sold labeled "cinnamon", but unlike real cinnamon, it is labeled "Indonesian cinnamon" or "Fake cinnamon". With real cinnamon, using only the thin inner bark, a better, less dense and more crumbly texture is obtained. True cinnamon is considered a stronger and more pungent spice. Cassia is usually medium to dark reddish brown in color, and since the whole bark is used, its tubules are thicker (2-3 mm thick) and more woody in structure. Most cinnamon sold in supermarkets is actually cassia.
The two pieces of bark differ both in appearance and in their chemical characteristics. When bark powder is exposed to an iodine solution (starch test), real high quality cinnamon has only a small effect, while cassia bark powder turns a dark blue color, the intensity of which depends on the concentration of cassia.
"Fake cinnamon" or cassia contains the dangerous substance coumarin. In any case, cinnamon is a very strong pungent spice and should be used in small amounts.

Chinese cinnamon (Cinnamomum Cassia Blume)
The plant is native to South China. It is about him that we are talking about in the monument of Chinese writing, dating back to 2800 BC. e.
Currently cultivated in China, Burma, Cambodia, Laos, Indonesia. It has other names: fragrant cinnamon, Indian cinnamon, simple cinnamon, cassia, cassia-canel.
Chinese cinnamon is harvested from a tree that has reached the age of seven. Moreover, the bark is removed from the branches and trunks every 7-10 years. As in the previous case, the upper part of the bark is peeled off, and the lower layers are cut into strips 15 cm long and 2 cm wide. When dried, the bark acquires a concave shape with a rough surface. The color differs from Ceylon cinnamon. If the first is yellow-brown, then the second is reddish-brown and thicker (1.5-2 mm or more), at a break it is granular.
The taste of Chinese cinnamon is sweetish, but it does not have the tenderness of the aroma of Ceylon cinnamon. Noticeable stronger pungency, astringency and sharpness. In the world market, these two different spices are often confused.
It goes well with sweet dishes, it is added to the dough, for other confectionery purposes, as well as in marinades.

Malabar cinnamon (Cinnamomum Tamala Nees.)
Malabar cinnamon is a classic spice derived from the bark of the cinnamon tree native to India and Burma. It has other names: brown cinnamon, wood cinnamon, cassia-vera.
It differs from the previous two varieties of cinnamon in appearance (dark brown-brown), taste (sharp, bitter).

Cinnamon (Cinnamomum Culilawan Blume)
Cinnamon, or spicy cinnamon, is a spice obtained from the bark of the shoots of the cinnamon bush grown on the plantations of the Moluccas. His breeder is also in Indonesia.
Annual shoots are cut off, from which most of the outer layer is peeled off, and the remaining layers are dried until the spice takes on a beige color on the outside and yellowish red on the inside. Before drying, the bark is divided into pieces 1-3 mm thick, 2-5 cm wide and up to 40 cm long. Cinnamon is easy to recognize - these are fragile pieces, grainy when broken, crumbling when touched, slightly bent in appearance. They have a distinctive cinnamon pungent smell, spicy taste with a touch of pungency.

Storyspices cinnamon
Cinnamon has been known since ancient times. It was highly valued for its taste and medicinal properties, so it was often presented as a gift only to monarchs and other rulers. Cinnamon was imported into ancient Egypt from China before the 2nd millennium BC, costing a lot of money and merchants kept its true origin a secret. The spice is mentioned in the Bible when Moses is told to use sweet cinnamon and cassia.
Here, for example, is what Herodotus wrote about cinnamon: “The Arabs collect cinnamon in an even more amazing way. Where it grows, and what kind of land gives rise to this plant, they themselves do not know. Others claim (and they are probably right) that cinnamon grows where Dionysus was brought up. According to their stories, big birds bring these dry strips of bark, which we call the Phoenician name "kinamomon. " And these birds bring them to their nests, molded of clay, on the steep mountains "A man's foot has stepped. So, to get cinnamon, the Arabs came up with this trick. The carcasses of dead bulls, donkeys and other beasts of burden they cut into as large pieces as possible and bring them to these places. Having dumped the meat near the nests, they then leave. And the birds flock and carry away pieces of meat in their nests. The nests cannot withstand the weight and collapse to the ground. Then the Arabs return and collect cinnamon. The cinnamon collected in this way from the country of these Arabs is then exported to other countries. "
The great Aristotle questioned these stories, and his student Theophrastus, considered the father of botany, first suggested that cinnamon was obtained from trees growing in Arabia. But his version also became nothing more than one of the legends, since he further claimed that whole hordes of poisonous snakes guard these places and cinnamon gatherers have to put on oxhides, leaving only one eye, to prepare this spice. Moreover, the collected spice had to be divided into 3 parts in order to leave one of them to the gods. The very assumption that cinnamon comes from Arabia was incorrect.
Wealthy patricians used cinnamon on funeral pyres in ancient Rome, and the emperor Nero, according to some accounts, burned a year's supply of cinnamon at the funeral of his wife Poppea Sabina in 65 AD, a cinnamon smell hung over Rome for a long time.
Cinnamon was a very expensive spice in Greece, for 35 kg it was given 5 kg of silver. In other countries, it was valued 15 times more expensive. In many countries had the weight of cash. It was used to bake flour products, to improve the taste of wine, to freshen and disinfect the air.
In the Middle Ages, the origin of cinnamon continued to be a mystery to the Western world. Arab merchants brought spices along the overland trade routes to Alexandria in Egypt, where they were bought by Venetian merchants from Italy, who had a monopoly on the spice trade in Europe.
The legends about cinnamon fueled interest in the spice and contributed to raising the price of the product.

The stoppage of trade with the Arabs with the arrival of other Mediterranean powers such as the Mameluke dynasty and the Ottoman Empire was one of the many factors that forced the Europeans to actively seek a sea route to Asia.
At the end of the 15th century, Portuguese merchants discovered Ceylon (Sri Lanka) and changed the structure of the traditional production of cinnamon by the salagama caste. The Portuguese founded a fortress on the island in 1518 and fiercely defended their monopoly for more than a hundred years.
Dutch merchants drove out the Portuguese by making an alliance with the kingdom of Kandy in Ceylon. They established a post office there in 1638, seized control of the factories by 1640, and finally ousted the Portuguese by 1658.
The Dutch East India Company continued to rethink how to grow cinnamon in the wild and ended up cultivating its own trees.
The British ousted the Dutch in 1796, although the importance of the Ceylon monopoly was no longer so great. Cinnamon trees began to be grown elsewhere, affordable cassia bark became more acceptable to buyers, and coffee, tea, sugar and chocolate began to supplant the previously popular traditional spices.

Dishes with spice cinnamon:

Extreme sensitivity to low temperatures makes zinnias flyers, which are usually grown through seedlings. But on the other hand, in sowing, and growing young zinnias, there is nothing complicated. They are hardy and low maintenance plants that are easy to grow from seed. And if you also collect your own seeds, you will get one of the most “economical” flyers in your collection. Bright baskets of inflorescences color the garden with a special cheerful canvas.

Eggplants are tall erect plants with wide dark green leaves and large fruits that create a special mood in the beds. And in the kitchen, they are a popular product for a wide variety of dishes: eggplants are fried, stewed and canned. Of course, growing a decent crop in the middle lane and to the north is not an easy task. But subject to the agrotechnical rules of cultivation, it is quite accessible even to beginners. Especially if you grow eggplant in a greenhouse.

Noble lush greenery, unpretentiousness, the ability to purify the air of dust and pathogens make nephrolepis one of the most popular indoor ferns. There are many types of nephrolepis, but any of them can become a real decoration of the room, and it does not matter if it is an apartment, a country house or an office. But only healthy, well-groomed plants can decorate a room, so creating suitable conditions and proper care is the main task of flower growers.

In the garden first-aid kit of experienced gardeners, there is always crystalline iron sulfate, or ferrous sulfate. Like many other chemicals, it has properties that protect horticultural crops from numerous diseases and insect pests. In this article, we will talk about the features of using iron sulfate to treat garden plants from diseases and pests, and about other options for its use on the site.

Many people cannot imagine their diet without ripe tasty tomatoes. Moreover, the variety of varieties allows you to choose the one that is most to your taste. There are varieties that are called salad, that is, it is better to use them fresh. These include the Honey tomato, whose name speaks for itself. In 2007, the Honey variety was included in the State Register of the Russian Federation. "Agrosuccess" offers seeds from the best breeders in the world that have passed additional testing

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Salad with chicken breast and vegetables without mayonnaise can be both a light appetizer for a festive table and a main dish for those who follow their figure or decide to part with extra pounds. To make the chicken breast tender and juicy, first marinate it in spices and oil, and then quickly fry it in a very hot frying pan in vegetable oil. If there is a wok - great, if not, then an ordinary frying pan with a non-stick coating will do.

There were times when the concepts of "tree-garden", "family tree", "collection tree", "multi-tree" simply did not exist. And one could see such a miracle only in the household of the "Michurinites" - people who were amazed by the neighbors, looking at their gardens. There, on the same apple, pear or plum tree, not only varieties of different ripening periods ripened, but also varieties of various colors and sizes. Not many despaired of such experiments, but only those who were not afraid of numerous trials and errors.

On the balcony, in the apartment, in the summer cottage - everywhere enthusiastic people find a place for their pets. It turns out that growing flowers is a very troublesome business and obeys only endless patience, diligence and, of course, knowledge. Providing flowers with a varied and healthy diet is only one, not the biggest, but the problem on the difficult exciting path of the grower. One of the most responsible and difficult jobs in the care of indoor plants is their transplantation.

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Pollock fish soup is light, low-calorie and very healthy, it is suitable for a vegetarian menu (pescatarianism) and non-strict fasting. Pollock is one of the most common and affordable fish that can be found on the shelves of almost any store. This fish is from the cod family, the meat is dense, white. Pollock does not fall apart during cooking, there are not many bones in this fish, in a word, a suitable fish for both beginner home cooks and experienced economical housewives.

The front garden is the face of the garden and its owner. Therefore, for these flower beds it is customary to choose plants that are decorative all season. And, in my opinion, perennial front gardens that bloom in spring deserve special attention. Like primroses, they bring us special joy, because after a dull winter, more than ever, we want bright colors and flowers. In this article, we suggest getting acquainted with the best decorative perennials that bloom in spring and do not require special care.

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Coconut pie with cream - “kuchen”, or German coconut pie (Butter milch shnitten - soaked in milk). Without exaggeration, I will say that this is an incredibly tasty cake - sweet, juicy and tender. It can be stored in the refrigerator for quite a long time; cream cakes are prepared on the basis of such a biscuit in Germany. The recipe is in the “Guests on the doorstep!” category, since usually all the ingredients are in the refrigerator, and it takes less than an hour to prepare the dough and bake.

The snow has not yet completely melted, and the restless owners of suburban areas are already in a hurry to assess the scope of work in the garden. And there really is a lot to do here. And, perhaps, the most important thing to think about in early spring is how to protect your garden from diseases and pests. Experienced gardeners know that these processes cannot be left to chance, and delay and postponing the processing time for later can significantly reduce the yield and quality of the fruit.

It is considered spicy, fragrant and known throughout the world, which has many advantages and some minor contraindications.

This material will tell you what benefits an oriental specific product has, what it helps with and in what recipes it is used.

What is useful cinnamon for the body

Originally, cinnamon is an evergreen tree belonging to the Laurel family, which is cultivated mainly in tropical regions. The composition of the plant includes such as, and, as well as,.

The calorie content of 5 g of ground product is approximately 20 calories. Energy value: proteins - 4 g, fats - 2 g, carbohydrates - 57 g.

Did you know? Cinnamon is one of the most ancient that mankind has learned about. It is mentioned in the Old Testament, in the part where Moses had to use cinnamon spice in sacred oil for anointing.

In order to get a well-known spicy product and release it for free sale, a thin layer of bark is cut from a grown two-year-old cinnamon tree and dried well, resulting in thin brown incense sticks, the benefits of which have long been proven in various areas of protecting human health:

• . The product contributes to a significant reduction;
• . Heals, lowers acidity in the stomach, reduces pain, eliminates the manifestations of flatulence;
• . Cinnamon serves as a mild laxative and diuretic that relieves swelling, as well as a powerful antiseptic and stimulant;

Important! Before including the spice in the diet of the expectant mother, it is necessary to consult an observant doctor who will determine the required dosage of the spice in order to avoid a harmful effect on the course of pregnancy.

• cinnamon spice has strong antiseptic, tonic and stimulating properties that protect the body from harmful viruses and bacteria;
• in complex therapy treats, gallbladder and;
• able to get rid of fungal infections on the mucous membranes of the respiratory tract;
• significantly reduces the risk of disease by reducing;
• when spice normalizes the level of neurotransmitters and improves motor functions;
• exhibits a toxic effect on malignant tumors, reduces the growth of cancer cells;
• relieves pain in arthritis and osteoporosis;
• contributes to the reduction;
• for children after three years, oriental spice is also useful, it improves, increases overall tone, and has a positive effect on.

In addition to these advantages, it should be noted a separate benefit of cinnamon for men. According to medical research, the famous oriental seasoning can improve erectile dysfunction, have a positive effect on the treatment of impotence, and also serve as a prophylaxis in the issue of prostatitis.

For women, this product helps to alleviate severe

How to choose when buying

Before you buy cinnamon, you should determine its authenticity, because the well-known fragrant product can not only be faked, but also replaced with another product that is less rich in composition. Very often they give out for the necessary spice cassia (Indonesian cinnamon), which is made from the bark of a completely different varietal tree and has completely different qualities that negatively affect the human body.

Real cinnamon spice can be easily distinguished from a fake according to the following criteria:

• genuine cinnamon sticks will always be more expensive, the packaging is often marked "Cinnamomum zeylonicum" while the cassia packaging is labeled "Cinnamomum aromaticum";
• you should pay attention to the country of origin: better goods are usually delivered from Ceylon, and not from China or Indonesia;
• do not choose oriental spice in ground form. The powder mixture is very easy to fake;
• the aroma of real spice is soft, sweetish and warm, cassia will smell weaker, rougher and more sugary;
• the color of the true product is usually uniform and light brown, the hue of cassia is different inside and out and varies from maroon-brown to grayish-brown.

After buying, it is easy to check the authenticity of cinnamon spice at home, for this you need to drop a little iodine on a stick or powder. Cassia with such a test will become rich blue, and real cinnamon will turn blue only a little.

How and where to store at home

Recipe 2.

Juice of one, 1 tablespoon of cinnamon, brew in a container with 1.5 liters. Before drinking, the drink must be cooled naturally.

Recipe 3.

Ordinary tea leaves are poured into a tea cup, to which 1/3 teaspoon of cinnamon is added and mixed thoroughly. This can be drunk at any time of the day in unlimited quantities.

Important! It should be remembered that cinnamon can not only benefit, but in some individual cases harm the body. This happens rarely and mostly in people who abuse the spice in the drink. After eating too much cinnamon, belching and indigestion are possible.

Recipes for home cosmetology

In cosmetology, cinnamon spice is added to various masks to maintain beauty, and. Consider a few popular recipes.

For hair

The main benefit that cinnamon brings to is the cleansing of the sebaceous ducts of the scalp, the ability to quickly get rid of, as well as reducing the death and loss of hair follicles.

Recipe 1. Strengthening and regenerating mask with honey.

3 art. tablespoons of cinnamon powder mixed with 2 tbsp. spoons of liquid, then 5 drops of essential cinnamon are added to the mixture and heated in a water bath. The mixture should be applied to clean and dry, and then put on a warm rubber cap and hold on your head for half an hour. This mask is recommended to be done 2 times a week, the course is 1.5 months.

Recipe 2. Hair mask with cinnamon for lightening.

It is only possible to lighten with oriental spice that have not been dyed. After that, the color of the cover can literally change by 2 or 3 tones, become brighter and lighter. For the preparation of this mask, you must use only a non-metallic vessel. Then:

• heated in a water bath 2 tbsp. spoons, which is then mixed with 3 tbsp. spoons of cinnamon powder;
• 3 tbsp is added to the resulting mixture. spoons of hair balm;
• on washed and slightly damp hair, the mixture is evenly applied for 3-4 hours, the head is wrapped with a film and a towel;
• after the time has elapsed, the hair is thoroughly washed with room water, after which it is additionally rinsed with chamomile decoction, which should not be washed off afterwards.

For facial skin

On the skin, depending on its type, cinnamon also has a positive effect, you just need to turn to simple and popular recipes.

Recipe 1. Mask for drying acne.

Mix 1 teaspoon of cinnamon with 3 drops of oil from each of the following ingredients: bergamot, and. Apply the mixture pointwise, only on the inflamed areas, keep for about 7 minutes. The mask is washed off with warm water.

Recipe 2. Scrub against oily sheen and acne.

1 st. spoon (medium density) carefully grind with 1 teaspoon of cinnamon powder. The mixture must be rubbed in a circular motion for at least 15 minutes, then rinsed with water at room temperature. You can use the recipe only 2-3 times a month.

Recipe 3. Mask against age spots.

A mixture of half a mashed, teaspoon, half a spoon of cinnamon powder, 1 teaspoon of lemon juice is applied to the cleansed facial skin. The mask is washed off with warm water after about 15 minutes.

Contraindications and harm

In addition to the positive aspects of using cinnamon in various areas, when using it, it is advisable to follow some precautions and take into account contraindications:

1. Do not abuse the product - this can lead to uterine contractions and cause premature birth.
2. In large quantities, the spice can have a toxic effect on, cause a severe headache and a general breakdown.
3. Do not use on bleeding or open wounds.
4. The spice can worsen the condition of a patient with a high body temperature.
5. The product is able to cause with individual intolerance.

It doesn’t matter where and in what dishes, cosmetics add cinnamon, the main thing is that overseas sticks will in any case enhance the spicy aroma, give a good mood and increase the vitality of the person who uses them.