{"id":1857,"date":"2015-02-15T15:53:47","date_gmt":"2015-02-15T14:53:47","guid":{"rendered":"http:\/\/whatfoodcan.com\/?post_type=project&p=1857"},"modified":"2025-05-08T20:31:24","modified_gmt":"2025-05-08T18:31:24","slug":"cinnamon","status":"publish","type":"project","link":"https:\/\/whatfoodcan.com\/en\/project\/cinnamon\/","title":{"rendered":"Cinnamon"},"content":{"rendered":"\n

Cinnamon – heat and stimulation<\/p>\n\n\n\n

Before cinnamon was added to dishes as a valuable and aromatic spice, its wonderful fragrance made it perfect for embalming human corpses over 3,500 years ago. It quickly found its way onto the merchant ships sailing from Ceylon and India (South) to Arab and European countries.<\/p>\n\n\n\n

Ayurveda recommends integrating cinnamon into the diet of those with an especially weak constitution. It has a stimulating effect on circulation, warms the body, promotes digestion, relaxes the nervous system, acts as an anti-inflammatory and as a remedy for coughs and colds. An interesting side effect: it serves as an aphrodisiac for both men and women.<\/p>\n\n\n\n

Many sweets like jam, cereals or Christmas cookies acquire a special touch if cinnamon is added. You should buy good quality cinnamon. If possible, grind your own cinnamon at home and do not keep it for more than a year. The dry bark can be added when cooking stews and soups. A very pleasant spice, especially in winter.<\/p>\n\n\n\n

\"Cinnamon-whatfoodcan\"<\/a><\/figure>\n\n\n\n

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