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The miraculous properties of cinnamon – true or myth? Can it really be used not only in cooking, but also for general health improvement? We will answer these and other questions and figure out what the health benefits and harms of cinnamon actually are.
What is cinnamon?
Cinnamon is a spice with a tart aroma and a slightly pungent taste, most often sold ground or in the form of sticks. It is made from the bark of an evergreen deciduous tree of the Lavrov family, the genus Cinnamon. There are about 300 species in the world with different taste and smell properties.
The final form of twisted hard sticks that we use in the kitchen is obtained after drying individual strips of bark.
The best time to harvest cinnamon is right after the rainy season. Then the bark is easily removed and has the most pronounced aroma. Interestingly, different types of cinnamon use different layers of bark for food. Some cut the outer rough layer, while others have a softer inner one.
The history of cinnamon in nutrition
This spice was worth its weight in gold in ancient times: for its pronounced aroma and unusual, slightly burning taste. Only noble nobles could buy it, thereby confirming their high status.
Cinnamon trees were first discovered by the Portuguese in the XNUMXth century in Sri Lanka. The large profit from the sale of this valuable spice aroused the interest of other states. At first, the island was conquered several times, but later these trees began to be grown all over the world.
Now cinnamon trees are grown in India, China, Indonesia, Malaysia.
Commercially, the plant is not allowed to grow into huge trees, so it grows as a shrub. The bark is removed from them after a two-year period.
There are three main types of cinnamon:
- Ceylon – the highest quality, has a bright and rich taste;
- Chinese, or cassia – cheaper, sugary in taste;
- Indian – very bitter.
The composition and calorie content of cinnamon
This spice is a storehouse of vitamins and useful macro- and microelements. It consists of dietary fiber, vitamins of group B, A, PP, C, E, lutein, beta-carotene, betaine, macronutrients (potassium, magnesium, calcium, sulfur, sodium, phosphorus), microelements (iron, manganese, zinc), amino acids.
– Cinnamon is a very useful product. It contains a large amount of essential oils, — comments gastroenterologist-hepatologist Olga Arisheva.
| Caloric value on 100 g | 247 kcal |
| Proteins | 4,1 g |
| Fats | 1,2 g |
| Carbohydrates | 81 g |
Benefits of cinnamon
In its composition, cinnamon has anti-inflammatory substances that help protect the body. Also, thanks to tannins, it enhances immunity and blocks the development of pathogenic organisms.
– Cinnamon is especially recommended to use during a cold. The spice helps lower cholesterol levels, normalize the lipid profile, says Olga Arisheva.
The daily intake of cinnamon for an adult is 1,5 teaspoons. In favor of the use of cinnamon is its ability to reduce blood sugar, which leads to a decrease in the likelihood of developing diabetes.
Since cinnamon improves metabolism, it is often consumed with weight loss drinks. For example, a teaspoon of cinnamon and honey in a glass of water.
Harm cinnamon
Cinnamon is considered a fairly safe product, rarely causing a negative reaction of the body, but it should be consumed in moderation. Excessive consumption can lead to malignant processes in the body, liver damage. Also, excessive consumption of cinnamon can drastically lower blood sugar.
The use of this spice is not recommended for pregnant and lactating women – Cinnamon has a rather sharp taste and smell, so it can cause headaches in some. Cinnamon intolerance is extremely rare. Nursing mothers should still refuse to use cinnamon, as in this case, milk can change the taste. During pregnancy, you should also not lean on this product, as this can lead to uterine tone, ”comments Olga Arisheva.
The use of cinnamon in cooking
Cinnamon is a great spice for sweet pastries and hot drinks. Its tart aroma and slightly burning taste will warm you on cold days and stir up memories of family, New Year’s evenings.
Non-alcoholic mulled wine
Even children can drink this warming drink, warming them up and boosting immunity during colds.
| Fruit juice | 1 l |
| Water | 1 glass |
| Apple | 1 piece. |
| Orange | 2 piece. |
| Raisins | 3 Art. spoons |
| Ginger root | 1 piece, about 2 cm |
| Badian | 2 stars |
| Carnation | 3 stars |
| Cardamom | 2 grains |
| Cinnamon | 0,5 tsp |
| Nutmeg | 1 pinch |
| Honey | 1 st. spoon (add to taste) |
Cut an apple with one orange into cubes, grate the ginger, add all the spices, honey if desired and water, then put on fire. Bring to a boil and turn off. The drink should be infused for about an hour, after which you can add fruit juice and put on fire again. Turn off, without bringing to a boil, at the first bubbles.
Cut the second orange into round slices. Serve the drink warm, garnished with an orange slice.
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Cinnamon rolls
Despite the fact that such buns are considered to be very high-calorie, not a single sweet tooth can resist their aroma. After all, sometimes you can treat yourself to something very tasty and satisfying.
Ingredients:
| Yeast dough | 1 packaging |
For the filling:
| Sugar | 1 glass |
| Cinnamon | 1,5-2 tbsp. spoons without tubercle |
| Butter | 50 g |
For the cream:
| Powdered sugar | 100 g |
| Butter | 50 g |
| Cream cheese | 200 g |
Roll out the dough not too thin. Melt 50 g of butter, mix with cinnamon and sugar. Apply to the rolled out dough over the entire surface. Roll up and cut crosswise into equal pieces about 4-5 cm wide. Put on a greased baking sheet at a small distance from each other, as they will increase in size during baking.
Let the buns rest for another 30 minutes. Bake in an oven preheated to 180 degrees for about 25 minutes, depending on the power of the device. Check readiness with a dry toothpick.
While the buns are baking, you can prepare the cream. To do this, in a separate container, mix melted butter, powdered sugar and cream cheese. Beat until smooth and brush on top of the buns as soon as they are baked. Let it brew for 5-10 minutes.
How to choose and store cinnamon
The highest quality and most useful cinnamon is Ceylon, but it will never be cheap. Its price is several times higher than that which is most often sold in supermarkets.
Cinnamon, or cassia, which is grown in China and Indonesia, is more affordable, but several times higher than the amount of a harmful substance – coumarin. How to choose the right and healthy cinnamon?
- It is best to choose cinnamon sticks, since ground cinnamon is usually of a lower grade.
- It is important to pay attention to the country of manufacture. It is preferable to choose a product from Ceylon.
- Ceylon has a lighter color and mild flavor. While cassia is dark brown, it has a more tart and sweet smell.
The rules for storing spices are simple: sealed packaging, dark place, lack of humidity and high temperatures.
The shelf life of cinnamon sticks is about a year, ground – six months. Therefore, it is advisable to buy cinnamon sticks in order to grind it later if necessary, thereby preserving the beneficial properties and increasing the period of use.