Friday, April 17, 2009

Herbs and How To's - Cinnamon

Cinnamon is the inner bark of an evergreen tree. The plant grows anywhere between 10 – 15 meters tall and is native to Sri Lanka.

It is quite pungent in taste yet it gives out a cool and spicy effect. It is often used as a condiment in an assortment of foods ranging from curries to cakes, as well as tea, cocoa and liqueurs.

It has been used to treat diarrhea and problems related to the digestive system. Cinnamon is high in antioxidants and antimicrobial properties which can aid in the preservation of certain foods.

Cinnamon has been said to have pharmacological effects in the treatment of type II diabetes and insulin resistance. However, this has yet to be proven in clinical trials.

Traditionally, it has been used to treat toothaches and fight bad breath and its regular use is believed to aid digestion.

* Velvet Vintage uses cinnamon in a number of recipes which include:-

• Apple & Cinnamon Cake RM 40/kg
• Sujee Spice Cake RM 45/lb
• Festive Sujee Fruit Cake RM 45/lb
• Rich Fruit Cake RM 45/lb

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