Many people like buns with fragrant cinnamon, but not every admirer knows how cinnamon grows in nature. They prepare it very in an unusual way- let's find out how.

The highest quality spice grows on the island of Sri Lanka. Cinnamon is grown of slightly worse quality in India, on the island of Java and Sumatra. But there are also plenty of fakes on the world market - in Vietnam, China and Indonesia they produce a spice from a plant called “cinnamon”, which has a similar aroma, but does not have the properties of true cinnamon. It is called cassia, which is often passed off as cinnamon.

Not everyone knows what kind of tree cinnamon is and how it grows. This is an evergreen tree that reaches a height of 15 meters, but it does not grow long - its lifespan is only two years. After this age, the tree is cut down at the roots, and young shoots grow on the stump in large numbers.

It is from these shoots that cinnamon is obtained. They are taken off thin layer bark, which curls into tubes when dried. After drying, the tubes are cut into pieces up to 10 cm in length and sent for export.

Where is cinnamon used?

The use of spices is very diverse. Prepared using cinnamon mulled wine and hot herbal teas, it is used to flavor sauces for meat dishes. But most often the spice is used in cooking - added to baked goods, flavored sugar and seasoned tea, used in marinades and pickles.

In addition to eating cinnamon, it is obtained from the plant, which has excellent antimicrobial effect and is an antioxidant. But it should not be used by small children and pregnant women.

If you haven't tried cinnamon rolls yet, you need to fix that urgently. After all, this addition to baked goods will make any tea party festive, thanks to the divine aroma of the East.

The aromas of cinnamon and vanilla are familiar to many people from childhood. Favorite buns and cookies are what first comes to mind when you hear the word “cinnamon.” However, while devouring the next portion of a confectionery masterpiece, few people think about what path the exotic spice has to overcome before it ends up in lush, sweet, tasty baked goods. About everything in order about cinnamon, types and properties.

First, let's find out where this aromatic spice grows. India and Sri Lanka are considered the homeland of the plant. The seasoning is made from the bark of the cinnamon tree. It looks very unusual for our latitudes, and it is unlikely that anyone will recognize it, even if they encounter it among the landscapes on vacation in exotic countries.

Description of the plant

Trunks reaching 15 meters in height, with large leaves and multi-colored shades of inflorescences and berries - here brief description what cinnamon looks like.

In different sources we find ambiguous descriptions of the tree. What's the catch? Is the information unreliable or is cinnamon easily confused with its neighboring species? Absolutely not. The whole truth is that there are different types of cinnamon. This means that depending on which zone of the tropical region the tree is cultivated, differences will be noticeable. Several types of cinnamon are differentiated based on their territorial growth.

The following types are especially popular:

• Ceylon- is considered genuine and is valued by culinary experts, as well as healers for the healing properties of flora.
• - canel - it is also the so-called fake one, since the spice is made from Chinese cinnamon. This tree can often be found when traveling in China, Indonesia or when visiting Cambodia.
• Cinnamon- this is a spicy cinnamon, it has a taste expressed in bright notes that gourmets will appreciate.
• Malabar(brown cinnamon) - has a common name “cassia vera”.

Gallery: cinnamon tree (25 photos)

How to recognize a real cinnamon tree

It is worth paying attention: on store shelves in our area, what is commonly called cinnamon is mostly cassia. There is a colossal difference between these plants, and rarely would anyone think of conducting an experiment. And we will look at how important it is to distinguish between spices and not succumb to the tricks of sellers and marketers.

People in whose native latitudes the plant does not grow do not think at all: why, in fact, sell a powder called “cinnamon” in a bag, if there is nothing close to it in the package?

Income, money, profits - that's the simple answer. And if you delve into the study of the issue, it becomes clear that this happened historically. Real spicy cinnamon is an expensive and very popular product; there have always been connoisseurs of its piquant taste.

This delicacy among ancient peoples was presented as an expensive gift only to a select few; a limited circle of people could enjoy this delicate aroma - monarchs, kings or very rich segments of the population. Interesting historical facts Researchers find in the works of ancient writers and sages where this spice is glorified, and we can conclude that sweet cinnamon was a rather exclusive product and was worth its weight in gold.

So, over time, the value of cinnamon rises so much in the world that commercial dealers begin to grow the cinnamon tree not only in the original native territory and its natural conditions, but also in places where it is at least as possible as possible to grow something similar.

Over time, not only Sri Lanka and the southern part of India, but also the Seychelles, West Indies, and Asia in tropical locations become places where the royal spice grows. Wherever climatic opportunities exist - the island of Java, Sumatra, Vietnam and Brazil, attracting tourists Madagascar and popular Egypt - have become the second homeland for the spice.

Cassia: harm and benefit

When it becomes clear that instead of cinnamon, in 80% of cases from the supermarket the average buyer will receive a mixture of cassia cinnamon tree, then it is important to understand the properties.

The taste of cinnamon and cassia is similar, the spices have a similar color. However, experts say that this is only for the inexperienced gourmet, which is the vast majority of our consumers.

Therefore, it would be useful to learn the following facts about cassia:

The value of cassia powder

It would seem that there is nothing to worry about if both spices satisfy taste buds, emit a divine aroma and fulfill their culinary purposes? However, no spice has ever caused so much controversy and discussion. The thing is that experts managed to find not only beneficial properties cassia, but also to determine how the abuse of tasty powder for confectionery products can be dangerous.

The disadvantage lies in the coumarin content of the cassia tree. And this substance in large quantities is harmful to human health, and its use in the diet of children is especially undesirable. The cumulative effect of this substance in the body provokes liver and kidney diseases, and can also cause dizziness and weakness.

Don't panic, worry too much, or categorically refuse the spice. A dose of the substance in the amount of 2 grams per kilogram of product is not critical, but it is unlikely to be prudent to abuse it, knowing about the presence of not very useful components. Moreover, understanding what Ceylon and natural cinnamon looks like.

After a detailed analysis of information about where and how cinnamon grows in nature, it’s time to outline the beneficial properties of high-quality bark and how important it is for a person to receive them in the diet.

Application in medicine, cosmetology, cooking

The range of spice uses is very wide. It can be tasty, healthy, or completely unnecessary for each individual organism.

Food. Many are accustomed to using cinnamon in the confectionery segment - desserts, hot drinks, cocktails. Eastern cuisine suggests using the spice in meat dishes or as a mix with other seasonings.

In many countries, cinnamon is used in fruits, desserts and coffee drinks. Local residents in the habitat of this tree species use not only the bark, but also greens as a seasoning, like Europeans, for example, bay leaves.

This component can often be seen in the list of canning recipes for a rich marinade. Cinnamon also has antioxidant properties.

Cinnamon in drinks. Best known for its flavor in baked goods, the spice is also used in ginger and lemon infusions. For example, lovers of fragrant tea will like this recipe:

In addition to the fact that it is tasty and healthy, the resulting composition also has fat-burning properties. This mixture is used in weight loss diets as an addition to a set of activities with physical activity.

Health. The combination of “cinnamon + honey” is a storehouse of beneficial properties. Drinks and products containing this tandem can have a positive effect on raising vitality, strengthen the immune system, cleanse the body of waste and toxins, normalize stool and intestinal function, hair growth and skin condition.

Caution should be used in food for some people with the following characteristics:

• With high blood pressure.
• Women during pregnancy and lactation.
• For stomach problems, namely ulcers and serious ailments clinical manifestations(only with doctor's recommendation).
• During periods of illness, when it is necessary to exclude the possibility of problems due to nutrition.

Beauty. Despite the fact that the true homeland of cinnamon is Sri Lanka, women all over the world can add this component to all kinds of masks or to ecological natural cosmetics as a flavoring ingredient. However, in addition to fragrance, it is also useful.

The antiseptic effect that Ceylon cinnamon has is indispensable in skin care products. It can be used in powder form and also as an essential oil in cosmetology.

Face mask - recipe:

• 1 teaspoon cinnamon;
• 2 teaspoons honey.

Mix and apply to facial skin. If your skin tends to be dry, add a couple of drops to the mixture. vegetable oil- olive, jojoba or tea tree. For oily skin It is recommended to add the white of a chicken egg to the honey-cinnamon mixture.

Mask for hair growth.

Cinnamon is also great for stimulating hair root follicles and nourishing the scalp. To maintain healthy looking A simple but effective mixture will do:

• 1 tablespoon of kefir;
• 1 tablespoon olive oil;
• 1 egg yolk;
• a pinch of cinnamon;
• 1 teaspoon honey.

Rub the mixture into your head and massage at the base. hair follicles, then rinse. A cycle of regular procedures can improve blood circulation and stimulate the growth of lively and well-groomed hair.

It is worth remembering what not fake, but natural cinnamon brought from Sri Lanka looks like. Otherwise, all the recipes that talk about the beneficial properties of the component may not be so effective. It is best to give preference to cinnamon, soft and aromatic sticks, and if necessary, grind them into powder at home using a coffee grinder.

Which is widely used in cooking. It has been valued since ancient times for its healing properties. Many people associate the aroma of cinnamon with comfort and warmth, delicious homemade cakes. Therefore, most housewives constantly buy this spice. But do they only buy cinnamon? Most likely, almost no one knows that there are two identical spices - cassia and cinnamon. You need to figure out how to distinguish them. After all, the most widely sold spice is cassia - a low-quality and often harmful substitute for this spice.

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 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 medicinal value cinnamon. This spice has the following properties:

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.

Types of cinnamon

This spice is highly valued and widely distributed. But the process of obtaining real cinnamon is very labor-intensive, and the trees whose bark is taken to produce it grow only in a few places. Therefore, both cassia and cinnamon are most often found on sale. Few people know how to distinguish them from each other. Usually people do not realize that there are 4 types of cinnamon, of which only one is truly valuable:

• Ceylon cinnamon, or quinamon, is a real expensive spice;
• Indonesian or Chinese cassia;
• Malabar brown, or tree cinnamon, also called “cassia vera”;
• cinnamon, or spicy cinnamon.

In addition, cinnamon substitutes are often used commercially and in food production: Burmese or bay cinnamon, as well as cinnamon extract.

Ceylon cinnamon

Both cassia and real cinnamon have a spicy aroma and add flavor to baked goods. But only spice from a tree growing in Ceylon, on the island of Sri Lanka and in South India is beneficial. This is the most valuable type of cinnamon - Ceylon. It has a rich, delicate aroma and a light brown hue. These cinnamon sticks are thin and fragile and crumble easily.

For its production, young trees 1-2 years old are used. A thin layer of inner bark is removed from them. It is dried in the sun and hand-wrapped into tubes. Then it is cut into sticks about 12 cm long or ground into powder.

Characteristics of Cassia

Despite the fact that this particular spice is presented on the shelves of our stores in 90% of cases, few people know this name. What cassia is is known mainly by culinary specialists and those who are seriously concerned about their health. This seasoning is made from trees related to cinnamon, but with slight differences. They grow in Vietnam, Indonesia and China. To produce cassia, whole pieces of bark are taken from trees that are at least 7 years old. That is why the sticks of this seasoning turn out to be so hard and rough, and its smell is sharp and bitter.

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 very large number tannins, and most importantly - coumarin. Its content exceeds the permissible limit by 1200 times. In cassia it is present in amounts of more than 2 g/kg.

Coumarin is called differently 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 became known that dangerous dose coumarin for baby preschool age contained in 4 cinnamon cookies. For an adult, 6-7 mg of cassia, that is, a fifth of a teaspoon, is toxic.

The main differences between cinnamon and cassia

At first glance, these spices are not different, which is why there is such confusion. Most people don't realize that both cassia and cinnamon are commercially available. What is the difference between them can be understood by studying their characteristics in detail. Since people most often buy powder, you need to know how they differ. Real cinnamon more light color, has a thin pleasant aroma, a little sweet. Cassia, on the other hand, is dark, even with a reddish tint, smells more sharply, and leaves a bitter aftertaste.

Cinnamon and cassia sticks

It is in this form that this spice is more useful. Flour or starch is often added to the powder to make it more crumbly. In addition, during storage, ground spice loses its aromatic and taste qualities. And the sticks make it easier to compare cassia and cinnamon.

How to choose real cinnamon

In most cases, people purchase this spice in sealed bags, so they cannot determine the color, much less smell it. In this case, you first need to look at the name and country of manufacture. Real Ceylon cinnamon is produced in Sri Lanka. China, Vietnam, Indonesia, and even more so other countries are producing cassia. A conscientious manufacturer will also correctly indicate the name of the product: Cinnamomum zeylonicum is real cinnamon, and Cinnamomum aromaticum is fake.

In addition, it would not hurt to pay attention to the price: real cinnamon cannot be cheap, it is usually 5-10 times more expensive than cassia. The expiration date is also important. After all, after a year of storage, cinnamon loses its properties and aroma.

How to Test the Quality of Cinnamon at Home

What should those who just found out that cinnamon and cassia exist? How to distinguish a fake product at home from an already purchased product? You can look at the color so that it is not very dark, smell it. But the most informative way is to take a little powder and drop a drop of iodine into it. Real cinnamon will hardly change color, but cassia will turn dark blue. You can also determine it by taste. Cinnamon is sweetish-spicy, has a mild taste and delicate aroma. Cassia smells more strongly, bitter and pungent. And if you pour boiling water over a little powder, the cinnamon residue will become jelly-like and red-brown.

Now you know that cassia and cinnamon are very similar. How to distinguish them? If there are sticks in front of you, then you need to try to break them. Ceylon cinnamon is fragile and breaks easily, while cassia is dense and rough. The fake will be a strip of thick bark, slightly curled, often only on one side.

Now you know that both cassia and cinnamon are available for sale. It’s quite easy to remember how to distinguish them. Therefore, you can take advantage of all the beneficial properties of real noble cinnamon.

Cinnamon is considered a true natural treasure. This spice is often used in confectionery and various culinary dishes. In addition to the exquisite aroma and incredible taste, it has a number of useful properties that you should know about. It is rich in vitamins and useful elements. The spice is also known for its antioxidant effect, which is actively used in cosmetology.

Beneficial properties of cinnamon

This red-brown spice has healing properties, which have been known since antiquity. In the Middle Ages, doctors used cinnamon to treat arthritis, coughs and sore throats. Cinnamon adds energy and vitality, is an excellent source of calcium, iron and manganese. It stimulates digestion, provides the body with fiber, and helps fight diarrhea.

The spice has:

• anti-inflammatory;
• antiseptic;
• painkillers;
• and diuretic effect.

It should be noted that cinnamon stimulates the functioning of the gallbladder, as well as the kidneys, liver, and the entire digestive system, which has a positive effect on the functioning of the body. It also stimulates nervous system, helps treat depression and improves mood.

This spice improves blood supply to the brain, so brain cells receive more oxygen and nutrients. This improves concentration and visual memory.

Cinnamon essential oil is widely used. It tones the body, relieves cramps, and is an analgesic. The oil has a beneficial effect on cardiovascular system and has an antiseptic effect. It is often used to treat:

• flatulence;
• colitis;
• acne;
• colds;
• flu;
• relief of rheumatic pain;
• restoration of the menstrual cycle.

Types of this spice and its composition

There are two main types of cinnamon: Ceylon cinnamon and cassia. Ceylon spice is considered more useful and has been found wide application in countries Western Europe. Cassia is considered to be native to southern China, which is why it is often called Chinese cinnamon. It is much cheaper than Ceylon cinnamon.

These two main types differ in appearance, color and taste. Their main differences:

1. Ceylon cinnamon has a delicate and sweet taste and a more subtle aroma. It is lighter in color (light brown) and the product itself has a thin crust (which is so soft that you can even chew it). In appearance, it looks rolled up, like a roll.
2. Cassia has a spicier taste and a sharper aroma. The color is reddish brown and the sticks are thick and curved on both sides.

In addition to the difference in taste and aroma, Ceylon cinnamon has a very significant advantage - it contains approximately 1000 times less coumarin. This is very important because coumarin is toxic to the kidneys and liver, and if consumed in large quantities can cause damage. serious harm health.

Composition of 10 g cinnamon:

• energy value: 24.7 kcal;
• fat: 0.12 g;
• carbohydrates: 8.06 g;
• proteins: 0.4 g.

In addition, cinnamon is rich in essential minerals such as manganese, iron and calcium, and also contains high amounts of fiber.

Cinnamon dosage

The exact dosage of cinnamon is controversial issue. According to studies, to obtain therapeutic effects It is enough to eat about 3-5 grams per day. The exact amount depends on many factors, including age, health, body weight, etc.

But consumption of more than 6 grams of spice per day is strictly contraindicated. This is due to the fact that the spice contains coumarin. This substance is in large doses very toxic to the liver.

This spice helps fight the most various diseases. In most cases, it is enough to simply consume it by adding it to tea or dishes. Sometimes rubbing is used using essential oil cinnamon.

Cinnamon against flu and stomach upset
For flu and stomach upset, tea with the addition of this spice will be very effective. You can drink it 3-4 times a day. It is best to drink it after meals. You can use powder or sticks to make tea.

Cinnamon tea recipe:

1. Take a teapot into which tea is poured. 0.5 teaspoon of cinnamon is added to it, after which boiling water is poured.
2. The drink should be infused in the kettle for several minutes, after which it should be stirred.
3. Pour the tea into a cup and wait until it cools a little and becomes warm. A little honey is added. You need to drink the drink while it is warm.

Cinnamon for diabetes
Scientific evidence suggests that including cinnamon in the diet may help improve glucose and lipid levels in patients with type 1 and type 2 diabetes. The study authors claim that eating 3 to 6 grams of the spice per day leads to lower blood sugar and triglyceride levels . At the same time, the level decreases bad cholesterol LDL and total cholesterol in the blood.

Consuming cinnamon can reduce risk factors associated with diabetes. Additionally, cinnamon extract may prevent sharp decline fasting blood sugar levels, which will prevent symptoms such as fainting or dizziness.

Cinnamon for the prevention of Alzheimer's disease
Increasing evidence suggests that the accumulation of soluble oligomeric β-amyloid polypeptide (Aβ) plays a key role in the development of Alzheimer's disease. However, a natural substance found in cinnamon extract (CEppt) has been found to have the ability to inhibit the formation of toxic Aβ oligomers. This makes this spice a powerful ally in preventing Alzheimer's disease.

A study of experimental mice with an aggressive form of Alzheimer's disease showed significant improvements in cognitive behavior and survival. Moreover, their disease did not progress as usual. This means that cinnamon extract can also be used to treat Alzheimer's disease. However, for this purpose, spices should be taken in large quantities, which can be very harmful to the body.

Cinnamon against arthritis and osteoporosis
Many patients in recent years got rid of joint pain thanks to regular consumption of cinnamon and cinnamon massage. This is due to the fact that the spice contains significant amounts of manganese, a mineral necessary for the formation bone tissue and functioning of blood cells. The body needs manganese to maintain optimal bone health, so people deficient in this mineral are more likely to develop osteoporosis.

Cinnamon against fungal infections
Cinnamon contains a substance called cinnamaldehyde, which has antibacterial and analgesic properties. It has shown exceptional effectiveness in suppressing certain resistant fungal and bacterial infections. This is especially true for E. coli and Staphylococcus aureus.

The antibacterial properties of cinnamon oil are most pronounced. It is used for outdoor local application, with the exception of the genital area and mucous membranes. Most effective recipe– a mixture of 2-3 drops of Ceylon cinnamon oil with 2 tablespoons of almond or olive oil.

Cinnamon and weight loss
This spice is considered an ally for all those who want to lose extra pounds. It speeds up metabolism, improves digestive process and regulates kidney activity. Regular consumption will improve metabolic processes. This leads to the fact that fats received from food are more efficiently eliminated from the body.

Since cinnamon helps get rid of excess weight, it is often a component of anti-cellulite creams. The following cocktail will be very useful for weight loss: take one glass of kefir or yogurt. You should add 0.5 teaspoon each of cinnamon and ginger, as well as a pinch of chili. Everything is thoroughly mixed and drunk. It is worth noting that the cocktail is only effective if it contains all of the listed ingredients. However, one should not forget that the best remedy for weight loss is proper nutrition, healthy image life and physical activity.

All the beneficial properties of cinnamon are further enhanced by mixing it with honey.

1. For sore throat. This is one of the most enjoyable home remedies. For treatment sore throat a spoonful of honey is mixed with the same amount of cinnamon. The resulting mixture should be turned into a thick suspension, which you then need to eat. The slightly coarse consistency of the mixture helps clear the throat effectively.
2. Benefits for the immune system. Cinnamon contains antioxidants and flavonoids, just like cocoa. Every morning on an empty stomach it is recommended to eat a spoonful of honey with cinnamon. It is better to dissolve them in a glass of milk. This will improve immune system and prevent influenza.
3. Bad breath. Every morning you should rinse with honey and cinnamon, which are mixed in a glass of water. This will effectively get rid of unpleasant odor from the mouth.

Cinnamon tea

One of the most enjoyable ways to consume cinnamon in large quantities is as an aromatic tea. To prepare it, you can use the following recipes:

1. The simplest and effective method- put a whole cinnamon stick (preferably Ceylon) in 200-300 ml of boiling water. After the drink has cooled a little, add a spoonful of honey to it.
2. If you don't have cinnamon sticks, you can use cinnamon powder. Add 1 teaspoon of cinnamon to 300-400 ml of boiling water. Next, boil the water for about 5 minutes, after which the drink is filtered through a fine filter or cheesecloth.

This tea is especially effective for irritable bowel syndrome. A very good addition to cinnamon tea would be a piece of ginger.

You can make cinnamon tea even more fragrant and attractive:

1. You need to wash as many apples as you plan to make cups of tea.
2. Take a sharp and short knife (for fruit) and cut out the inside of each apple to create an empty container.
3. Tea is prepared using one of the above methods and poured into apples.

How to Add Cinnamon to Your Diet

Aromatic spices can be widely used as a complement to various dishes and drinks. It can be added to tea, coffee or cocoa (cinnamon sticks are more suitable for this), liqueur, wine, punch.

Cookies and various desserts will turn out to be very tasty and unique when adding this spice. Sometimes it is added to oatmeal or baked apples. You can also make a drink from honey and cinnamon, or simply mix them for direct consumption.

The recipe is very delicious drink: a glass of fresh milk, honey and cinnamon. The amount of ingredients is selected individually according to taste, but you should not exceed the recommended doses. Apart from powder and sticks, cinnamon can also be taken in tablet form.

In general, consuming cinnamon is safe for most people. But in addition to all the beneficial properties of cinnamon, there are also some risks that may arise, especially when excessive consumption spices.

1. Since cinnamon is a powdered tree bark, it has high content cellulose. As a result, it is difficult to digest, which may cause discomfort and the formation of gases in abdominal cavity. This means that patients sensitive to cellulose should not consume the spice in large quantities.
2. Cinnamon should not be consumed by people with ulcers or illnesses gastrointestinal tract. Pregnant women should limit their consumption, as large amounts of this spice can lead to premature birth.
3. The spice is contraindicated for people who are allergic to this product.
4. It is not advisable to include it in the menu for infants.

Taking more cinnamon is also not recommended under the following conditions:

• breast-feeding;
• cirrhosis;
• some forms of hormone-dependent cancer, such as breast cancer;
• serious heart problems;
• hormonal abnormalities;
• low blood pressure;
• hypoglycemia.

When applied to the skin, cinnamon may cause irritation and allergic reactions skin.

There is a huge risk in trying to swallow a whole teaspoon of cinnamon powder! It is very dangerous to consume the spice without dissolving it in food or some drink. This causes coughing and choking, as well as a burning sensation in the mouth, nose and throat. Other effects may occur, including nausea and nosebleeds.

Inhaling cinnamon powder may cause suffocation! In addition, there is a serious danger that some of the powder will enter directly into the lungs. This may have serious consequences, such as pneumonia, thickening of lung tissue (fibrosis), scarring, pneumonia, collapsed lung.

Patients with asthma or other respiratory problems are at risk of breathing difficulties when taking cinnamon.

Unwanted Interactions

As mentioned, the coumarin found in cinnamon can cause liver damage. Therefore, combining spices with drugs that have an effect like coumarin is undesirable. It is not recommended to consume too much cinnamon if a person is taking any of the following medications:

• acetaminophen;
• amiodarone;
• carbamazepine;
• isoniazid;
• methotrexate;
• methyldop;
• fluconazole;
• itraconazole;
• erythromycin;
• phenytoin;
• lovastatin;
• pravastatin;
• simvastatin.

Combining diabetes medications may have a risk of excessively lowering blood sugar levels, so cinnamon should be taken with extreme caution when using the following:

• glimepiride;
• glibenclamide;
• insulin;
• metformin;
• pioglitazone;
• rosiglitazone;
• chlorpropamide;
• glipizide;
• tolbutamide

You should also be careful when combining the spice with alpha lipoic acid and chromium.

Large amounts of cinnamon should not be taken with certain natural means and herbs that have potential negative effects on the liver, such as:

• Dubrovnik;
• kava-kava;
• peppermint oil;
• red yeast rice

You should be careful when combining with the following herbs, which may lower your blood sugar:

• bitter melon;
• fenugreek;
• garlic;
• horse chestnut;
• ginseng;
• plantain.

Guar gum, used as a stabilizer and thickener in food industry, also has the ability to lower blood sugar levels. Therefore, if you have diabetes, you should avoid consuming products containing guar gum along with a large number cinnamon.

Video: beneficial properties and harm of cinnamon

Cinnamon

The bark of several species of cinnamon trees of the laurel family, used as a spice when dried.

The most famous are the following four species.
Ceylon cinnamon(Cinnamomum ceylanicum Bg.). Synonyms: cinnamon, noble cinnamon, real cinnamon.
Homeland - Ceylon. Cultivated in India, Indonesia, Malaysia, Brazil, Guiana. Plantings of Ceylon cinnamon are shrubs, the bark of which is removed from one- to three-year-old shoots twice a year; after the rainy period, when the bark is easier to remove and becomes more aromatic.
The bark is removed in strips 30 centimeters long and 1-2 centimeters wide and, after scraping off the top skin, dried in the shade, as a result of which the cinnamon becomes yellow-brown or light brown the color of the outer surface and a darker color of the inner surface and rolls into tubes. The thickness of Ceylon cinnamon after drying barely reaches 1 millimeter. The best grades are almost no different in thickness from writing paper. This cinnamon is extremely brittle. Its aroma is very delicate. The taste is sweetish, slightly burning, warming.
Chinese cinnamon(Cinnamoum Cassia Bl). Synonyms: aromatic cinnamon, Indian cinnamon, simple cinnamon, cassia, cassia canel.
Homeland - South China. Cultivated in China, Cambodia, Laos, Indonesia. The bark is cut from the trunks and branches of trees once every 8-10 years in strips different lengths(up to 10-15 centimeters), 1-2 centimeters wide and dried in the shade. Ready cinnamon is a rough fragment of bark, slightly concave, with a rough texture. outer surface reddish brown with gray-brown spots or more smooth inner surface smooth brown color.
At the break it is red-brown. The thickness of Chinese cinnamon is from 2 millimeters or more. The taste is pronounced aromatic, much sharper than that of Ceylon cinnamon, sweetish, tart-astringent, slightly hot.
Malabar cinnamon(Cinnamoum Tamala Nees). Synonyms: cinnamon tree, brown cinnamon, tree cinnamon, cassia vera.
Homeland - Southwestern India. Grows in India and Burma. In appearance it is even rougher than the bark of Chinese cinnamon, an uneven (dirty) dark brown hue, and much less aromatic in smell than previous varieties. Its thickness is up to 3 millimeters or more, the taste is sharply astringent, with a hint of bitterness.
Cinnamon, or spicy cinnamon(Cinnamomum Culilawan Bl.).
Homeland - Moluccas Islands. Cultivated in Indonesia. Bark of young (annual) shoots of cinnamon bush. When dry, it is small pieces (1-2 centimeters) of thin bark, whitish-beige on the outside and yellow-red on the inside. The aroma is spicy-spicy, the taste is spicy-burning.
In recent years, cinnamon has most often entered modern European trade only in ground form, in bags. Before World War II, on the contrary, cinnamon entered trade, especially in the USSR, only in in kind, that is, pieces or tubes of bark. This was mainly due to the desire to protect the consumer from counterfeiting and falsification of the product. Currently, both direct falsification and the use of low-quality, sometimes simply spoiled, odorless raw materials for ground cinnamon are extremely common. So, for example, of the 18 sachets with ground cinnamon none of the different companies turned out to be good quality. In view of this, Firstly, you should try to purchase natural cinnamon bark, preferably Chinese, Laotian (available for trade in Siberia and the CIS countries bordering China), and secondly, obviously avoid purchasing cinnamon from countries that are not its producers, that is, the USA, Israel, Germany, etc., and those that were not previously the owners of colonies, such as England, Holland, France, where falsification is extremely rare.

Different types of cinnamon are used mainly in the confectionery industry (in cookies, muffins, Easter cakes, gingerbreads, sweet pies with fruit filling), and in cooking - when preparing sweet dishes (puddings, sweet pilafs, compotes, preserves, mousses, jellies, jelly, curd pastes).
In modern Western European cuisine, cinnamon is widely used in various types fruit salads and in some vegetables (spinach, red cabbage, milky-waxy corn, carrots), as well as in cold fruit soups made from fresh and dried fruits. Cinnamon goes especially well with dishes that contain apples, quince, and pears.
In oriental cuisine, including Transcaucasian and Central Asian cuisine, cinnamon is used in the preparation of cold and hot dishes from poultry(turkey, chicken) and second courses of lamb (fried, stewed), and in China and Korea - when preparing fried pork. Cinnamon improves and ennobles the taste fatty meat.
Finally, cinnamon - required component various mixtures of dry spices and mixtures for fruit, mushroom and meat marinades.
Cinnamon is consumed either in its whole form (liquid dishes), or more often - ground (especially in dough, main courses). Adding is done 7-10 minutes before the dish is ready (soups, compotes, hot dishes) or immediately before serving (salads, curd pastes, yogurt).
The norms for laying cinnamon vary greatly. They are especially high in Oriental, Indian and Chinese cuisine; on average - from 0.5 to 1 teaspoon per 1 kilogram of rice, cottage cheese, meat, dough or per 1 liter of liquid.
As substitutes for cinnamon, of course, of poorer quality, unripe dried fruits are used - seeds of cinnamon trees (balls the size of peas, gray-brown in color with a sharper smell than cinnamon and tough, bad taste), as well as an artificial substitute - cinnamon extract.

. V.V. Pokhlebkin. 2005.

See what “Cinnamon” is in other dictionaries:

General view plants. Botanical Garden in Karlsruhe ... Wikipedia

Cinnamon is the bark of the shoots of the tropical cinnamon tree, peeled from the top layer. This bark is dried and used in the form of pieces or powder to flavor some sauces, marinades, as well as some Caucasian dishes... ... Culinary dictionary

Cinnamon is the inner phloem of young branches of certain trees of the Laurus family. Ceylon cinnamon, also known as fine cinnamon, is usually a bunch of bast strips pale color, twisted together. Chinese cinnamon (also known... ... Official terminology

The bark of young branches of an evergreen tree growing in the West Indies. Dictionary of foreign words included in the Russian language. Chudinov A.N., 1910. CINNAMON is the dried peel of young branches of a tree growing in Ceylon, Jamaica and... ... Dictionary of foreign words of the Russian language