Cinnamon Ceylon

Cinnamon Ceylon

Cinnamon has accompanied us in the kitchen for more than 4 thousand years, this legendary spice does not need long imaginations. It was famous by the ancient Chinese and Egyptians, famous in Ayurveda, recorded in the Old Testament. Real cinnamon always cost its weight in gold, 7 kg of cinnamon was given for 1 kg of precious metal.

Cassia, or Chinese cinnamon, is a close relative of cinnamon. It can be distinguished by the thick walls of the tubes, which cannot be broken with your fingers. Why is it important to distinguish these types? The fact is that cassia contains significantly more coumarin, a phenolic compound that is harmful to humans. And the taste of such "cinnamon" is sharper.

5C-Special is a reward type. It is made from the young shoots of the cinnamon tree. Rods are long, smooth, straight, uniform color.

In food, cinnamon is used for flavoring beverages and baking. In the recipes of traditional medicine, cinnamon is used to reduce colds, high sugar levels and appetite, as well as an antimicrobial and antimicrobial agent. In cosmetology, the bark of the cinnamon tree has been used to create skin and hair care products, taking into account its properties to stimulate blood circulation.

Recipe:

Cinnamon rolls.

Take the fresh yeast dough, remove it from the ice, cut it into strips about 4 cm wide. Mix cinnamon powder with sugar. Sprinkle on the pastry strips. Roll the rolls from the strips. Place on a baking tray lined with baking paper. Brush the surface of the buns with an egg until shiny. You can sprinkle it with a mixture of sugar and cinnamon. Bake in an oven heated to 200 ° C for about 15 minutes.

Ingredients: Ceylon cinnamon

BJU: proteins 4 g, fats 1.2 g, carbohydrates 44.6 g; energy value - 1 033 kJ / 247 kcal