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Cinnamon in bark is the spice preferred by cooks to give a particular flavor to their recipes. In healthy terms, cinnamon helps keep blood sugar in balance, helps prevent cholesterol, type 2 diabetes, high blood pressure, triglycerides and ulcers. Tip: do not cook it too long, it can become bitter.
cinnamon
Cinnamon has many medicinal qualities that are useful for our body. It is a powerful digestive and an excellent antioxidant because it has a high concentration of polyphenols. It also has other therapeutic qualities: antifungal, antiseptic and astringent. Cinnamon stimulates the immune system so it is very suitable against flu, colds and sore throats. The polyphenols it contains, in addition to being powerful antioxidants, regulate insulin and are therefore considered effective for limiting the risk of diabetes and ultimately quenching hunger.
It is therefore very useful for those who want to lose weight and for those who are on a diet. Again by virtue of its disinfectant and anti-parasitic properties, cinnamon carries out a discreet action in combating candida, gingivitis and various inflammations of the oral cavity.
Origins and brief history:
Cinnamon has the scientific name of Cinnamomum. This spice is one of the oldest spices whose origins are lost in the mists of time. It boasts a thousand-year history in 3000 BC it was already used to embalm the deceased by the ancient Egyptians. In the Bible it is mentioned when God orders Moses to consecrate the temple with a mixture of aromatic substances among which he indicates cinnamon.
The ancient Greeks and Romans appreciated this spice which they believed came from Arabia because it arrived in the Mediterranean basin via Arab caravans. Since its characteristics were unusual, it was rare and it was not known where it was possible to grow cinnamon, so strange stories circulated about it.
At the time of the Roman Empire, cinnamon was held in high regard for its appreciated properties. During the Middle Ages, cinnamon was considered a very precious substance, a useful medicine capable of treating sore throats and coughs. In the kitchen, due to its high price, only nobles and kings could afford to use it and with pepper, cinnamon was a spice used in abundance by court cooks.
They included it in both sweet and savory dishes and used it above all to hide the strong flavor of game.
This precious spice was one of the most expensive gifts that nobles could give to ingratiate themselves with the king or queen. In the following centuries, cinnamon became more available and was no longer harvested in the wild but cinnamon began to be cultivated and its price also dropped. It therefore became a regular ingredient in the kitchen. In the 19th century it was one of the four spices that were indicated when recipes said to add "a pinch of spices or drugs". The other three spices were pepper, nutmeg and cloves. Nowadays cinnamon is appreciated not only for its sweet and delicate aroma but also for its qualities. The popular habit of using cinnamon as a medicine to combat colds, flu and fever has been preserved.
Even in the East this spice is used in Ayurvedic medicine as a stimulant and to treat ailments such as colds, flu and indigestion.
In the East, cinnamon is widely used, exploiting its antiseptic power which is so important in hot climates. Therefore, since the beginning of its cultivation, cinnamon has always been considered a precious spice and to be held in high regard.
Use in the kitchen: blood orange frost, cinnamon wing with pistachios and peel ingredients: 500 ml blood orange juice plus orange peel 100 g brown sugar 60 g corn starch 15 g cinnamon bark 40 g unsalted pistachios 1 lemon to decorate.
< strong>Preparation: Leave the cinnamon sticks to infuse overnight in the orange juice. Heat a saucepan with the orange juice and boil for 15 minutes, then filter it, removing the cinnamon and add it again on medium-low heat.
Add the sugar first, letting it dissolve, and then add the starch, trying not to create lumps. Mix everything well and continue for about 5 minutes. Pour the mixture into 4 small heart-shaped molds or into a single large one (silicone ones will be fine) and let them rest in the refrigerator for at least 6 hours. Prepare the decorations. Chop the pistachios coarsely with a knife; then, using a lemon slicer or a potato peeler, cut many spiral fillets from the orange and lemon zest. Turn the desserts out onto plates and decorate with pistachios and zest. [Credit link: www.cucina-naturale.it/ricette/gelo-ared rancia-with-cinnamon-pistachios-peel/photo by Laila Pozzo / Recipe by Stefano Navaro]
Data sheet
Specific References
Cinnamon in bark is the spice preferred by cooks to give a particular flavor to their recipes. In healthy terms, cinnamon helps keep blood sugar in balance, helps prevent cholesterol, type 2 diabetes, high blood pressure, triglycerides and ulcers. Tip: do not cook it too long, it can become bitter.
cinnamon
The shirò, is a spicy dish typical of the Horn of Africa cuisine, in particular from Ethiopia and Eritrea, it is served hot on the enjera, the typical fermented bread, similar for it forms a giant piadina.
chickpea flour, black cardamom, white cumin, black cumin, basil, garlic, ginger, salt.
Tandoori, typical aromatic mixture of the Indian tradition, suitable for flavoring chicken, but as mentioned it is also possible to cook white meats and vegetables. With an aromatic but spicy taste, with a completely natural reddish complexion due to the composition of other spices.
coriander, turmeric, chilli, pepper, cumin, nutmeg.
Red flaked paprika lends itself very well to the preparation of various recipes. The red paprika flakes is the only spice that must be used in considerable quantities, otherwise there is a risk that it will not make any contribution to the dish. It is particularly suitable for raw salads, or it can be cooked in various first courses.
Ingredients: red flake paprika
Origin: Mongolia
Ground fenugreek has strong properties, making it an important dietetic-therapeutic product, used in the treatment of asthenic, lean and convalescent individuals as it contributes, to regain weight lost, positively affecting the metabolism, causing an appetite awakening and weight gain.
wild fennel flower (sun dried)
Wild fennel flowers are the small inflorescences that form the umbrella of the plant. Collected at the beginning of flowering, dried and then "shelled" in order to obtain this fragrant spice. Particularly suitable for pork, mushrooms, aubergines, olives and snails in a pan.
wild fennel flower (sun dried)
Gomasio is a toasted and finely chopped condiment (or pounded with a mortar) used to flavor first courses, soups, second courses, salads and sauces. It is not an excessively light dressing because sesame is an oily seed, but it is healthier than common table salt.
Black SESAME, white SESAME, unrefined salt.
Green paprika flakes lend themselves very well to the preparation of various recipes. Green paprika flakes is the only spice that must be used in considerable quantities, otherwise there is a risk that it will not make any contribution to the dish. It is particularly suitable for raw salads, or it can be cooked in various first courses.
green paprika flakes
Turmeric is a plant native to eastern India. The plant, introduced by sailors, is found in Europe already in the monastic writings of the 6th century. Due to the color similar to saffron, it was also wrongly called Indian saffron. The therapeutic power of turmeric is manifold.
tumeric
It is obtained from the seeds and pods of vanilla, and is very useful for creating exclusive sweets with a unique flavor and unforgettable vanilla scent. It is a vanilla extract that is not pure, but essential in pastry, exquisite and rich in aromas that can give life to recipes for delicious sweets and biscuits.
water, glycol, propylene, vanilla flavouring, color E150.
Quantity: 28 ml
If you like spicy cuisine, Thai red curry paste is an ideal seasoning to enhance your taste buds, giving your soul and your mood a boost of energy.
shallot, soybean oil, garlic, coriander, ginger, cumin, fenugreek, turmeric, salt, lemongrass, shrimp paste, salt, chilli pepper, galangal, palm oil, mustard. (this product may contain traces of fish).
Nutmeg powder is a spice obtained by grinding the seeds of the nutmeg tree (Myristica fragrans). It is known for its warm, sweet and slightly spicy aroma, and is used in cooking to flavor both sweet and savory dishes. Among its common uses are the preparation of desserts, hot drinks such as mulled wine, and meat or vegetable dishes.
nutmeg powder
This herbaceous plant has several healthy properties, as well as gastronomic, known for centuries. Even today, its leaves are used both to flavor dishes with an intense taste, and to create herbal teas useful against stomach pain, aerophagia, as a function of digestive aid and astringent.
coriander leaves
Berberè is the basic ingredient of Eritrean and Ethiopian cuisine, it is a blend of spicy and tasty spices, known for making a good zighinì. Suitable for meat stews with tomato, a very versatile spice to use.
chili, black cardamom, white cumin, black cumin, basil, coriander, rue, garlic, ginger, fenugreek, salt, thyme, cumin.
Try an ideal resource for your recipes, which is also a totally natural supplement. Lemon powder retains the properties of fresh juice, with the convenience of the concentrated version. You can use it in the kitchen in the convenient concentrated version, for immediate use. Donate aromas and flavors of lemon in the preparation of desserts, drinks, and savory recipes. Contains vitamins and beneficial minerals.
Ingredients: concentrated lemon juice, maltodextrin.
The sage with a pungent and camphoric flavor can be used to flavor meat, vegetables, omelettes, soups and stews. In French recipes, sage is used for the preparation of soups and flavoring white meats and salami, while in Italy it is the protagonist of recipes such as tortelloni with butter and sage, Roman saltimbocca or in the scent of porchetta.
sage
A version of the tomato in granules, rich in taste and ready to be used in many recipes. Dehydrated tomatoes can be used in the preparation of soups and stews, vegetable dressings, baked goods and many other dishes. They are a great ingredient in mouthwatering barbecue or pasta sauces. The tomato in granules is a dehydrated product, to be rehydrated before use.
salt, oregano, chilli, tomato, carrot, onion.
