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Q.

Health /Food Question =Cinnamons/dalchini not flavoury but yet it is part of many food items ,,,Any particular reason for this ??

Tags: food, health, science
Asked by commonsense, 02 Mar '10 01:04 pm
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Answers (6)

 
1.

General Description

Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried.

Geographical Sources

True Cinnamon is native to Sri Lanka. The Cinnamon used in North America is from the cassia tree which is grown in Vietnam, China, Indonesia, and Central America.

Traditional Ethnic Uses
...more
Answered by parul advani, 02 Mar '10 06:42 pm

 
  
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2.

Its medicinal plant, So we used in many items
Answered by ala, 02 Mar '10 01:08 pm

 
  
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3.

Cinnamon Stick Cinnamon Powder

Cinnamon, an aromatic herb comes from a tropical evergreen tree of the laurel family growing up to 7m in its wild state. Both the bark and leaves are aromatic. Cinnamon is the inner bark of the tree.

Health Benefits of Cinnamon
Cinnamon is used as a medicinal herb in India and other parts of Asia from centuries, but it is better known in the Western world as a culinary spice. It is used to treat nausea, flatulence, and diarrhea. The oil in cinnamon is anti-fungal and anti-bacterial. Cinnamon extracts has been used to treat gastrointestinal problems such as diarrhea or dysentery.

It is believed that the cinnamon is beneficial in controlling blood cholesterol and good for diabetes. Cinnamonis one of the foods that lowers blood sugar.

When you are down with cold, drink a cup of hot water with cinnamon, ginger root and some lemon. Common cold home remedies. ...more
Answered by mohd yousuf, 02 Mar '10 01:11 pm

 
  
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4.

It is the bark of the cinnamon tree that is often used in India in many curries and pulavs to give the dish a rich flavor. With its warm, sweet flavour, cinnamon is one of the biggest workhorses on the spice shelf. Cooks often use it to flavour baked goods and drinks but cinnamon also works wonders in stews and sauces.
Answered by anil garg, 30 Jun '12 11:56 am

 
  
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5.

Good for cold & caugh
Answered by yusuf syed, 26 Apr '11 01:12 pm

 
  
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6.

CS, If you want to check the effect of Cinnamon just make an Egg dish called "Khakina" or "Egg Bhurji" with and without Cinnamon.
Cut the onions in 2 by 3 cms square pieces, use olive oil 2 tbs, put the onions wait till it turns reddish, put little garlic ginger paste, allow it to mix with onions, put green chillies long with cut in the middle, put Cardamom, Clove and the tomatos, Now comes the Cinnamon 2 inches 4 pieces now put the raw egg and mix it with gravy then put two cup water and little corriander and close the vessle for 5 min on slow flame......Try this dish without Cinnamon you will see the difference. On demand I make this dish for my Kids.
Answered by Mohammed asim nehal, 02 Mar '10 02:06 pm

 
  
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