Introduction:
Cinnamon is the peeled bark of the cinnamon tree, available either in rolls or ground. The spice is prized in cuisines around the world for its tart sweet flavour. A distinction is made between Ceylon cinnamon, which is sweeter and more fragrant, and Cassia cinnamon, which tastes more strong and spicy.
Use/Preparation:
In European cuisine, cinnamon is mainly used to flavour sweet pastries, biscuits or hot drinks. In oriental cuisine, cinnamon refines stews.
Health:
The essential oil has an antiseptic effect, is said to stimulate the appetite as well as intestinal activity and help with bloating and flatulence. It also helps lower blood lipid levels and promotes fat reduction by improving insulin action. In high doses, the natural flavouring coumarin can be harmful and cause headaches, dizziness, vomiting and liver damage. The more noble Ceylon cinnamon contains less coumarin and is considered harmless in this regard.
Alternatives:
Clove powder also has a warm, spicy note. Cardamom with its sweet, aromatic note is also a suitable alternative.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 243/1005 |
| Fat | 1,2 g |
| Healthy fatty acids | 0,4 g |
| Carbohydrates | 27,5 g |
| Sugar | 2,2 g |
| Protein | 4 g |
| Salt | 0,03 g |
