Cinnamon
HISTORY AND DESCRIPTION
The cinnamon of ceylon is a species of tree from Sri Lanka, southwest India and Madagascar. It is a tree of 10 to 15 meters high. However, to facilitate the harvest, the producers are confined to a certain height. It is well known for its brown, membranous bark. The branches of the cinnamon tree are cylindrical with large and long, very fragrant, shiny green leaves and oval in shape. The flowers are creamy white in color and grow in clusters, they have 6 petals and give rise to small red berries.
Cinnamon planting is very common on the east coast of Madagascar. The plant is propagated by dissemination of its seeds which eased the exploitation by the peasants.
PROPERTIES / VIRTUES
Cinnamon is an antioxidant. It is particularly used as an infusion. This spice is an excellent source of manganese, iron and calcium.
Cinnamon strengthens the immune system.
Cinnamon is very well known for its ability to reduce blood sugar levels.
In cooking, the cinnamon, with its sweet notes, can be used in stick or powder form to flavor your dishes.
PART USED
SHAPES
Powder
Pipe, stick or sticks
Scratched or not scratched