Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol.
Cinnamon is one of the world's most popular spices, sprinkled on lattes, boiled with ciders and enjoyed in numerous dishes. Without it, Thanksgiving and Christmas meals might well become tasteless and definitely less fragrant. Harvested from the inner bark of a tropical evergreen plant, cinnamon has been used in Ayurvedic medicine to treat respiratory and digestive problems for centuries. Ancient Egyptians used cinnamon as a perfume during the embalming process, while Romans used it in funeral pyres to mask the stench of burning flesh. There are two basic types of cinnamon. Ceylon, or Cinnamomum verum, is grown in Sri Lanka. C. cassia, C. loureiroi and C. burmannii, communally known as cassia, are widely produced in China and Indonesia. Cassia has the stronger flavor and odor of the two and, due to its much lower cost, is what we buy in the store to sprinkle on our food.
Serving Size - 100g
|Nutrition||% Daily Value *|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Honeys presenting unique antibacterial properties are found across different geographic regions.
Dried or dehydrated ginger is sold both in pieces or chunks, mostly for tea making, and in powdered form, which is used for cooking.
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