A popular spice originally from India has captured our hearts. It is used in cooking and cosmetology, in medicine and aromatherapy, and even in interior design. The pleasant aroma and aesthetic appearance make cinnamon sticks simply an indispensable attribute of the interior, served table and kitchen. Most people use crushed spice almost every day, but they don’t even know that cinnamon sticks also exist. We will tell you how to use and how to grind them correctly in this article.

How to use cinnamon sticks in coffee?

Cinnamon is a favorite additive among coffee lovers. It gives the drink an indescribable aroma and specific unusual taste. As a rule, at home it is stored in ground form, in powder, however, it is believed that it is cinnamon sticks that retain their beneficial properties and aroma much longer.

There are no specific tips for using them in coffee. Add one piece to the Turk while you brew coffee, and then take it out. This way, its taste will be fully revealed in the drink, but will not give away its bitterness. For lovers instant coffee We would advise using it already crushed, since the taste is revealed, as a rule, with short cooking.

How to grind cinnamon sticks at home?

Cinnamon is a common spice, store shelves You can also find cinnamon sticks and a crushed version in bags. However, there may not be a ground version, what should we do with the unground variation and how to grind them?

The first thing most people will grab is a grater, blender or coffee grinder. The idea is good, but it will not give results. Cinnamon sticks are very dense and contain moisture, resulting in uneven pieces that are unusable.

Fresh spice will not only retain almost all of its beneficial properties, unlike the already crushed store-bought version, but will also spread a magical aroma throughout your kitchen.

Cinnamon sticks for weight loss

One of the most known properties cinnamon - acceleration of metabolism and energy exchange. The use of oriental spice will launch all the processes of the body with renewed vigor and therefore its use is simply irreplaceable in losing weight.

The most popular recipe using spice is cinnamon infusion. Preparing such an infusion will not cause any difficulties. Into a glass hot water you need to add a spoonful of spices and a spoonful of honey and, after cooling, drink half an hour before your first meal.

Beneficial properties of cinnamon

As we have already said, cinnamon is an activator for accelerating metabolism, but the oriental spice contains simply a storehouse of irreplaceable and beneficial properties:

Stimulates endorphin production;
Activates brain activity;
Reduces the amount of sugar in the blood;
In combination with honey and lemon, it is very useful for colds and ARVI;
Is a good aphrodisiac;
Good effect on the digestive system;
Acts as a sedative and relieves stress.

Use in folk medicine

With such an abundance of useful properties, it is simply impossible not to use the popular Indian spice as a folk remedy:

Cinnamon is a natural antibiotic. Add a little spice to any perishable product and you don’t have to be afraid that it will spoil;
By taking a quarter teaspoon of spice per day, you can significantly reduce blood sugar levels, which will have a positive effect on the treatment of diabetes;
To normalize stomach function in a glass warm water you need to dissolve a teaspoon of cinnamon and honey and drink it in the morning before meals;
For cosmetic and anti-inflammatory purposes, a spoonful of cinnamon powder with honey should be diluted with water to form a paste; this mixture is applied to the face as a cleansing and anti-irritation mask, and sore teeth and gums are also treated by applying this paste for fifteen minutes.

The aromatic spice is indeed incredibly useful, but it contraindications They also make up quite a list:

Pregnancy and breastfeeding;
Increased excitability;
High blood pressure;
Epilepsy;
Heat;
Allergic reactions.

How to distinguish a fake from a natural product?

Many manufacturers are not entirely honest with their consumers and often give out plant sticks cassia for cinnamon ones. For what? Cinnamon is a more expensive product to produce and process, so in order to save money, manufacturers use a cheaper analogue.

In order not to fall for such a trick and enjoy natural high-quality spices, below we have given some tips that will help when choosing it:

Pay attention to the country of origin; for real spices it will most often be Ceylon;
The real spice has a uniform light brown color, while cassia varies in color and even turns into dark gray;
Cinnamon has more delicate taste and aroma, while cassia has a more tart and pungent aroma;
Ceylon natural uncrushed cinnamon is thinner and more fragile when cut, cassia is coarser and denser;
You can also check its quality at home using a chemical method - if you drop iodine on a natural spice, the color will not change, but in cassia the color of iodine will turn dark blue.

Cinnamon sticks are a spice that has won the hearts of people who love warmth, comfort and a delicious aroma. Wide range of uses in weight loss, cooking, healing, folk medicine, cosmetology and aromatherapy have made cinnamon sticks simply irreplaceable. We told you how to use and grind them at home and how to choose the right quality spice and distinguish it from a fake in our article.

Video: ways to identify natural cinnamon

In this video, traveler Olga Rogozina will show you how to distinguish this spice from a fake:

Cinnamon is rightfully considered one of the oldest spices known to man. Ancestors used it to prepare drinks, decoctions and many famous dishes, and we continue to add to our culinary endeavors. You won't surprise anyone delicious pastries, caressing the sense of smell with the subtle aroma of cinnamon, excellent coffee, and warming mulled wine. Despite the abundance of famous dishes, most chefs are accustomed to seeing the spice in ground form, and not everyone knows how to use cinnamon sticks in cooking.

The birthplace of an extraordinary spice

If we look at historical sources, we can find out that cinnamon is considered to be the birthplace; however, this is not a guarantee that any spice collected in this region will meet a high quality standard. Best product considered a spice brought from Sri Lanka. The second producing country is India. It is important to pay attention to the place where the spice was collected, because goods from Indonesia, Burma, Vietnam and China not only do not compete with spices grown by leading manufacturers, but are also harmful to health. In these countries, they actively grow a cinnamon substitute - cassia, if you look at appearance, it is impossible to distinguish it from the original spice, and only a person well versed in this matter can find differences in taste. Real cinnamon will never have a negative effect on the body, but in the case of cassia this is possible - the spice contains coumarin, which reduces blood clotting.

What is it used for?

Before you start cooking, you need to think carefully about how to use cinnamon sticks in your creations. culinary masterpiece. For baking flour products, it is easier and faster to purchase a ground version spicy spices, almost every modern store has this product on its shelves. You can also add a powdered product to your coffee. If the purpose of cooking is a cocktail or tea, where it is important to convey not only the taste, but also a pleasant appearance, it is better to purchase cinnamon sticks. It does not leave a cloudy residue. Tea with cinnamon sticks is not only original, but also endlessly delicious.

Some recipes require a hint of flavor left by the presence of spices during the cooking process. IN end result the spice should not be in the dish, here experienced chefs and set an example of how to use cinnamon sticks to get out of a sticky situation. They are fried in vegetable oil, and then thrown away, thereby preserving the taste of the spice without it being in the components of the dish. Thus, it will no longer be possible to remove the powder.

How many times can you use cinnamon sticks?

Many housewives are wondering whether it is possible to use cinnamon sticks several times, or should they be thrown away after the first use? It all depends on the hostess. If you cook compote, jam or add cinnamon to mulled wine, then, after cooking is complete, you can safely take it out and use it several more times. However, do not forget that with each new use, the cinnamon will impart less aroma to the dish, and the taste will become less rich. Housewives agreed that the optimal number of times to use spice sticks is three times.

How to grind cinnamon?

Life brings many surprises: when you go to the store to buy cinnamon powder, you may not find it, but you will buy the spice in the form of sticks. Inexperienced cooks may wonder how to use cinnamon sticks in baking? The answer is completely obvious - grind, but even here a person is warned by a number of technical subtleties.

Grating such cinnamon on a grater is extremely problematic; trying to do it in a coffee grinder or using a blender is not the best best idea, instead of a fine powder, you will get large and uneven pieces. The right solution would be to dry the stick in a dry frying pan, which will remove excess moisture from it, making it fragile, and the pleasant aroma, for which people love the spice, will intensify several times.

The second step is to place the dried stick in a tight bag and crush it with a rolling pin, only after that the resulting pieces can be crushed in a coffee grinder or blender. There is no need to grind all the cinnamon at once; whole sticks retain their rich aroma for a year, and the powder only retains half that time.

Cinnamon oil

The amount of essential oils used by humans in cosmetic or medicinal purposes, today reaches enormous significance. Cinnamon oil is not popular. Not because positive traits This means is exaggerated, but because most people follow fashion and only buy advertised trends. History confirms the facts: in ancient times, cinnamon was in high demand, and the cost of the spice successfully competed with gold products. Proponents of Chinese medicine consider cinnamon to be one of the most powerful healing ingredients, but despite this, few people specifically seek out this essential oil.

Ceylon cinnamon. How to distinguish from a fake?

The best spice is obtained from the bark of a tree that grows in Sri Lanka or Western India. Today, when many people know stories about how stores deceive customers by passing off cassia, which has a number of negative properties, as a real spice, Ceylon cinnamon is in great demand among lovers of the aromatic spice. There are several ways to check your purchase in a store. To do this, you need to carefully examine the cinnamon sticks: the real spice has a pleasant light brown color, the fake is famous for its brown-brown tint. During the delivery process from the point of collection and packaging to the store, cassia is deformed; it itself is very fragile, its surface will always, or almost always, be decorated with a web of cracks. The third way to ensure that the purchase is correct is to drop iodine onto the crushed stick - the cassia will turn blue.

Properties of cinnamon

Like any other product, cinnamon has a list of positive and negative properties. The spice itself is not capable of harming a person’s health, but everything can change if he begins to abuse the spice: you should not eat whole spoons of it, especially several times in one day. Cinnamon promotes weight loss, which leads some people to assume that increasing the dose will help achieve better results, but it is not a spice that will work with this method. In moderation, the seasoning promotes overall health of the body, but once you cross the line, the effect may seem inversely proportional to the desired one. A small amount of cinnamon will have a positive effect on brain function, and over time, on the visual system, however, the body will respond to an overdose with a loss of strength, the emotional state will become depressed, and severe pain in the head may also appear.

Where to buy cinnamon sticks?

This question is asked by many cooks. Especially those who know how to use cinnamon sticks in cooking, because the aroma of the seasoning sold in this form is stronger and more pleasant than that of the powder, which makes people choose it. Not all stores can find this product, but online stores are available to users of the World Wide Web.

Cinnamon sticks are a spice made from 6-10 layers of the tree of the same name. Sometimes they are used to decorate the interior, some people like to add them to coffee, but there are many more ways to use cinnamon sticks. They will serve as a fragrant seasoning for many dishes and drinks.

Tea with cinnamon sticks

Using cinnamon sticks, you can prepare tea that will not only be a tasty tonic drink, but will also serve remedy for colds and flu. To prepare it, you will need one stick per half liter of water. Pour boiling water over the spice and let it brew thoroughly. After this, pour the mixture into a saucepan and heat over low heat, just short of boiling. IN teapot pour black tea and fill it with water and a cinnamon stick. After five to ten minutes you will be ready aromatic drink, which can be poured into cups.

Mulled wine with cinnamon sticks

Mulled wine – hot alcoholic drink, which becomes especially popular from the end of autumn and does not lose its position until the end of winter. It is prepared on the basis of wine with the addition of various spices, one of which, as a rule, is cinnamon. To prepare classic mulled wine, in addition to table red wine, you will need the following spices: - cinnamon stick; - 5-7 cloves;

Nutmeg;- vanilla (optional);- ginger (optional);- zest. Place the zest and spices on the bottom of the Turk, pour in 100 milliliters of water and put on fire. After the water has boiled, let the broth simmer for a minute, and then cover it with a lid and leave to brew for 10 minutes. Pour a bottle of red wine into a saucepan and put on fire. Add the strained broth there, as well as a couple of tablespoons of sugar or honey to taste so that the drink does not seem sour to you. Shortly before the mulled wine boils, it should be turned off and poured into tall cups or special glasses.

Mulled wine cannot be reheated: it will lose its aroma. If you don’t have time to drink a drink, it’s better to pour it into a thermos

Indian pilaf with cinnamon sticks

In Asian countries, cinnamon sticks are often used as a seasoning for meat and vegetable dishes. You can prepare Indian pilaf using this spice. You will need: - 400 grams of rice (Basmati is best); - 1 kilogram chicken drumsticks;- 4 cloves of garlic;- 3 cinnamon sticks;- 2 onions;- 400 grams canned tomatoes;- ground black pepper;- ginger;- cumin;- turmeric;- red hot peppers;- salt. Rinse the rice, pour it cold water and leave for 30 minutes. Clean the meat from the drumsticks and cut it into cubes. Pour vegetable oil into a heated frying pan and fry the meat in it in batches until golden crust. Place it on a plate and fry the onion in the same vegetable oil, adding turmeric, garlic, ginger, cumin, two cinnamon sticks, pepper and salt. Add to pan canned tomatoes and meat. Bring the mixture to a boil and then turn off the heat. Remove the cinnamon sticks.

Place a saucepan with one and a half liters of water on the fire, add cardamom and a cinnamon stick to it. When the water boils, pour in the rice and cook for 5-7 minutes. Then drain it in a colander and remove the cinnamon.

IN large saucepan pour 150 milliliters of water, add half of the rice you have, pour the contents of the pan on top and add the remaining rice. Simmer the mixture for about half an hour without stirring. The finished pilaf can also be decorated with cinnamon sticks.

Collection BUSTAN BUDUR.

Does not contain flavorings, dyes, preservatives.

Cinnamon is one of the oldest spices on earth, known in Ancient India and Ancient Egypt. The Egyptians even used it when embalming pharaohs. To date The best cinnamon is Ceylon cinnamon. This spice is considered one of the most festive and is one of the top three Christmas scents (along with the smell of citrus and vanilla).

For industrial use, cinnamon is grown for two years and then cut off at the root. Subsequently, about 10 new shoots are formed at the cutting site during the year. And from these shoots, when their length reaches 3 meters and their diameter is at least 2.5 cm, the bark is cut off. It is dried, separated from the outer woody layer and a thin, literally 0.5 mm, inner layer of bark is left. It turns out to be a kind of meter-long brown strip, which, when dry, curls into a long tube. The strips are dried so that strips from several shoots fit into one tube. For sale, long tubes are cut into pieces of 5-10 cm.
Due to the suitable climate, in India and Sri Lanka this work is carried out 2 times a year, at the end of the rainy season.

The plant is not very whimsical. Cinnamon easily adapts to a variety of soils and climatic conditions and withstands adverse environmental factors. The cinnamon tree grows well at an altitude of 1000 m above sea level. It is cultivated in non-irrigated areas with an average rainfall of 200-250 mm per year. On the west coast of India, cinnamon tree is grown on sandy soils with poor mineral nutrition.

Cinnamon is used in different types - in the form of powder, sticks or tubes (the best is in tubes). Ideal for jams, preserves, compotes, dairy products and jelly. It is added to vegetable and fruit dishes (especially dishes with apples, quinces, pears), puddings, sweet pies, buns, and drinks. It goes great with salads made from carrots, red cabbage, corn and cucumbers. IN oriental cuisine it is used for cold poultry dishes (turkey, chicken) and beef main courses (fried, stewed), in China and Korea - when preparing fried pork.

Cinnamon is good combines with other spices: cardamom, coriander seeds, cumin, cloves, black and white pepper, bay leaf, nutmeg. In India, it is part of the national spice mixture “garam masala”, and in Chinese and Syrian cuisine it is part of spicy mixtures with black pepper, star anise, fennel seeds, cloves, paprika, and coriander.

If you need to apply solid sticks cinnamon in hot spicy seasoning (chutney) or in rice dishes, then the chopsticks must be removed before serving food. Instead of buying crushed cinnamon, buy whole sticks, fry them dry and grind them as needed. Strong-smelling, slightly bitter cinnamon, usually sold at the market, comes in thick, individual pieces or in powder form. This is a weak semblance of real cinnamon, the taste of which is subtle and sweet.

Cinnamon sticks - exclusive on Russian market spices. Real high-quality cinnamon sticks, not a ground surrogate, are almost impossible to find.

Whole cinnamon is added not only for canning, but also in casseroles, rice, wine and punches, stirred hot chocolate and coffee. The taste of cinnamon sticks is persistent, subtle and sweet.

Serve tea or compote cinnamon sticks - this will allow you to stir the sugar without a spoon, give a wonderful aroma to the drink and look original.

Chef's Tips:

Cinnamon is used to flavor sauces, marinades, confectionery, jam, compotes, various dishes from cottage cheese, etc. Very interesting taste cinnamon adds to curdled milk, Varents, kefir.
It is better to buy cinnamon powder in large quantities— it quickly loses its aroma.
The flavor of cinnamon sticks is much more consistent, although they are quite difficult to grind finely.
Cinnamon powder is added only at the very end of cooking (no more than 10 minutes before the end), since with prolonged heat treatment cinnamon will give the dish an unpleasant bitterness.
You can use it for marinades and dough. It is many times more aromatic than dry cinnamon, so be careful with dosages.

Uses of cinnamon:

Overall cinnamon is added to liquid dishes, in ground- in second courses and in dough. Place it 7-10 minutes before the hot dish is ready, and immediately before serving - in fruit salads, curd masses, drinks, etc.

In various countries, cinnamon is added to food in different quantities. They especially put it in Oriental, Indian and Chinese cuisine- on average from 0.5 to 1 teaspoon per 1 kilogram of food.

U Ceylon cinnamon The aroma is sweetish and very delicate, so it is most often used in confectionery production and cooking.It is added to cookies, muffins, gingerbread Easter cakes, sweet pies with fruit filling, as well as in puddings and sweet pilafs, compotes, preserves, mousses, jellies and curd pastes.

In modern Western European cuisine, cinnamon can be found in fashionable fruit salads and even in some vegetable ones. She goes well with spinach, carrots, red cabbage and milk corn, as well as dishes made from apples, quince and pears. It is also added to cold fruit soups made from fresh or dried fruits.

In Eastern, Central Asian and Transcaucasian cuisine, cinnamon is added when preparing cold and hot dishes and poultry and lamb second courses.

Cinnamon can be found in kharcho, chikhirtma and a variety of pilafs. In China and Korea, it is believed that cinnamon enhances the taste of fatty meat. Cinnamon is also included in various mixtures of dry spices - curry, Yerevan mixture, Christmas dessert mixture, spices for mulled wine, as well as in mixtures for fruit, mushroom and meat marinades. Cinnamon is used to flavor liqueurs, punches, grogs, homemade drinks and desserts.

As an aromatic seasoning They use not only the bark, but also the so-called “cinnamon buds” - unripe cinnamon fruits, collected immediately after flowering and similar in appearance to cloves. The "buds" are less aromatic than the bark, but their smell is very interesting - soft, clean and sweet (to achieve maximum fragrance, they must be ground very finely). This spice is loved in China (although the fruits of cassia are harvested here) and in India (Gujarat). Indian and Thai cooks also value the leaves of the Chinese cinnamon tree as an aromatic additive in curries. The leaves are very similar to bay leaves, but smaller and thinner.

In Russia milk soups, pancakes, porridges and jellied fish, in Transcaucasia it was added to dishes of meat, vegetables and beans, put in soups (for example, in kharcho and chikhirtma) and in lamb pilaf. In Belarus they flavored soaked lingonberries, and in Ukraine they were used for pickling cucumbers and pickling watermelons. However, not only in Ukraine. Even in Domostroy there is a rather interesting recipe for storing watermelons.

The warm, enchanting aroma of this spice goes especially well with apples, pears and chocolate, so true gourmets always add a whisper to their cappuccino coffee. grated chocolate and cinnamon. Or for example classically prepared stuffed eggplants or Greek lamb stew are simply unthinkable without cinnamon.

Cinnamon, like a magical fairy, can transform the simplest dish into a delicacy - for example, cinnamon toasts sprinkled with sugar and cinnamon turn into a favorite treat at traditional tea parties in Oxford and Cambridge colleges.

Cinnamon cupcakes from Bordeaux (le canelle de Bordeaux) are considered one of the culinary highlights of France. They were invented by thrifty nuns. In the holds of ships delivering flour, they collected the leftovers, kneaded them with butter and sugar, and filled bronze molds sprinkled with sugar and cinnamon with the dough. In a hot oven, the sugar caramelized, and the cupcakes turned out fragrant and festively elegant - smooth and shiny. In some European countries, cinnamon, along with ginger, is often added to homemade beer, which probably stems from the Christmas tradition of treating oneself to warmed beer or spiced wine (mulled wine).

The bark contains 1-2% essential oil, consisting mainly of cinnamic acid aldehyde (about 90%), as well as some tannins. The smell of the bark is aromatic, pleasant, the taste is sweetish, spicy and slightly astringent. TO oritsa contains essential oils, as well as cinnamaldehyde, eugenol, resin, starch, tannins, magnesium, dietary fiber, w iron, calcium.

Calorie content 1 tbsp. spoons - 6 kcal

Medical uses of cinnamon:

The beneficial properties of cinnamon stem from 3 main components that make up the essential oil: cinnamaldehyde, cinnamyl acetate, cinnamyl alcohol.

This spice also contains poisonous substance coumarin, which in large quantities can have a negative effect on the liver. According to EU standards, the coumarin content in food products should not exceed 2 mg per kg. The small amount of cinnamon that we consume, for example, with food, is not dangerous to health. But trying to normalize your blood sugar levels by eating spoonfuls of cinnamon is harmful. Also use with caution for people who:increased nervous excitability, early dates pregnancy, hypertension, use with caution in elderly people.

In medicine it is used as an antiseptic.
The alcoholic extract of Chinese cinnamon bark is active against various gram-positive and gram-negative bacteria, and has a detrimental effect on tuberculosis bacilli and viruses.
Cinnamon helps increase appetite, improve digestion, and normalize the functioning of the stomach and intestines. Activates the work of the kidneys, liver, gall bladder.
Avicenna claimed that cinnamon oil was wonderful for trembling limbs, and today homeopaths use cinnamon as a remedy for seasickness.
Cinnamaldehyde prevents the formation of blood clots.
Cinnamon essential oil has an antimicrobial effect and prevents the growth of fungi, including Candida yeast.
Cinnamon can normalize blood sugar levels. Research shows that less than half a teaspoon of cinnamon powder lowers blood sugar, improves insulin activity and the ability of cells to absorb and use glucose.
The aroma of cinnamon activates the brain and functions such as attention and visual memory.
The dietary fiber and calcium contained in cinnamon help prevent the development of colon cancer. Calcium and fiber bind bile salts and remove them from the body, thereby preventing the damage that salts can cause to colon cells. Fiber also helps prevent constipation and diarrhea.
Cinnamon, added to tea and mixed with fresh ginger, can be used as a warming agent for colds and flu.
Cinnamon is amazing cosmetic product! Its oil is good for cellulite, for increasing lip volume and tightening skin, as well as removing dandruff and stimulating hair growth.

The magical properties of cinnamon

In magic Many different properties are attributed to cinnamon. Cinnamon belongs to the element of fire, according to various sources it is a plant of the Sun, Jupiter and, according to more rare mentions, Mars. The ruling sign of the zodiac for cinnamon is Leo.
The fiery properties of the plant are amazingly illustrated by one legend. You all know about the magical bird Phoenix, a symbol of immortality, rebirth, and the Sun. Its colors symbolize the rising sun. And you all know that once every 500 years, a bird makes a funeral pyre for itself and burns itself, so that three days later it will be born again from the ashes. But few people know that the funeral pyre should be made of wild cinnamon leaves. The phoenix lights the cinnamon by flapping its wings under the rays of the sun and, enveloped in cinnamon fire, burns, mixing its ashes with the ashes of the cinnamon.
Who knows, maybe it is this connection with the Phoenix that gives cinnamon such magical properties as protection, healing, cleansing, love, psychic perception. The occult meaning of cinnamon is good.

In the language of flowers In the Victorian era, cinnamon meant: “My fate is in your hands.” In Austria, lovers exchanged bouquets that included cinnamon, symbolizing tenderness and love.

The aroma of cinnamon helps to gain independence and originality, strength and confidence. Cinnamon is very actively used in aromatherapy. In winter, its aroma helps to get out of the winter blues, warms, revitalizes, and encourages action. The magical power of cinnamon helps to restore self-confidence and hope for the best, and simply give you a good mood. Are you lacking creative inspiration? Give yourself an evening with the smell of cinnamon, and you will have a thirst to live, to create, and to strive for the fullest use of your time.

Cinnamon is also known for its properties to attract money. It is also used in love potions. Cinnamon brings success, prosperity, attracts good luck.

Cinnamon was especially respected in China. There it means immortality, the Tree of Life in Paradise, a tree on the Moon, good luck, ascension to greatness.

Here are some specific tips for using cinnamon magically:

To improve well-being, You can add a little ground cinnamon to your purse or wallet (preferably in combination with mint). If you have a big purchase coming up, rub dried mint between your palms and a small amount cinnamon and imagine how everything you spend comes back to you threefold.

Here's a curious one a ritual for job seekers. For the ritual, you will need a pure white candle, one each of black, green and brown, candlesticks for them - so that you are not afraid to leave the candles unattended until they burn completely, dry leaf or patchouli oil and cinnamon (cinnamon oil is fine).
In complete privacy, sit at a table, light some incense, and place a bowl of water and a towel next to you. Imagine your problems and failures. Take a black candle in your hands and warm it with your own hands. Imagine how all your problems will burn in its flame. Sprinkle the candle with patchouli powder from bottom to top, but only this one - the rest of the candles should remain untouched. Place it in a candlestick in the center of the table. Rinse your hands of patchouli. Sprinkle the other three candles with cinnamon. The white candle is you. Place it so that it rises above the black one. You must set yourself up to rise above problems and get a good job. Green is a symbol of future prosperity. When you sprinkle it with cinnamon, think about this. Place it on the right. Brown is work. Mentally formulate to yourself what specific job you want to get and keep it in your head. Place the candle to your left.
Light a white candle with the words: “What I ask is mine by right.”
Light a black candle with the words: “Sadness will burn, the enemy will be defeated.”
Light a brown candle with the words: “I will find a job I like.”
Light a green candle with the words: “Good luck will come!” Let it be so!"
The candles must burn out completely. You don't have to be near them. You are now ready to interview and actively search for a job. But don't expect it from heaven. Take action! Search, go to interviews, post your resume. And the performed ritual will help you conduct this search purposefully, consciously and calmly.

Cinnamon is actively used in combination with basil - for making a love talisman. The same combination is also suitable for making witchcraft ink; basil is added for love, and cinnamon for the mind.

But don't overdo it. Cinnamon essence can be used not only to attract love, but also to evoke disgust.

And finally, fortune telling option with cinnamon. Wait for rain, not heavy, but with large drops, such are not uncommon in the summer. Think about your question and hold out a cookie or pie generously sprinkled with cinnamon on your open palm in the rain.
Go back inside and look at the marks left on the cinnamon. In the peace and comfort of your home, concentrate and try to understand what exactly the rain painted on the cinnamon. This will answer the question.

Compound: whole bark of the cinnamon tree Cinnamomum verum.

Weight: 70 gr

Production:Kharnoub Establishment, Damascus, Syria.

Raw materials: Sri Lanka.

GOOD LUCK IN ALL YOUR GOOD ENTERPRISE!

Cinnamon is one of those spices that helps you lose weight and cope with sweet cravings by maintaining stable blood sugar levels. Its aroma invigorates and improves mood, normalizes nervous system, activates the brain and improves memory. Cinnamon promotes the proper assimilation and digestion of a particular product, smoothing out the consequences of the wrong combination of eaten dishes and complex side dishes, thereby speeding up the metabolism in your body.

Cinnamon doesn't go well...

With borscht and dumplings

Despite the fact that cinnamon is great addition to porridges, pancakes and jams, it is unlikely to decorate other dishes of Russian cuisine. It is better not to add this spice to salads (Olivier salad, vinaigrette), dumplings and other traditional dishes.

With cabbage

To avoid falling out of love with cinnamon, try not to season cabbage (regular, broccoli, cauliflower, etc.) with it. Their combination, frankly speaking, is far from ideal.

From sushi

Oriental cinnamon is not suitable for all cuisines of this region: ideal for Indian, Thai or Chinese dishes, alas, it will only spoil Japanese dishes.

With fish

Cinnamon looks great in a sauce for white fish. But the taste will spoil if you season the aromatic spice not with the gravy, but directly with the pike perch steak or perch fillet. This also applies to red fish.

With lamb and beef

Cinnamon garnishes fatty white meat, but if you prefer red meat, it's best to forget about the spice. In combination with lamb and beef, it is, alas, not up to par.

Take the test

By purchasing a bag of cinnamon, you can once again make sure at home that you have purchased the right spice. To do this, carefully examine the spicy tubes. Real cinnamon is yellowish or light brown in color, while cassia is brownish-brown. In addition, the fake is very fragile and often becomes deformed during transportation - cracks appear on its surface, it becomes torn. Cinnamon is always smooth, with clear, ruler-cut edges. Drop iodine on the powder: cassia will turn dark blue, but cinnamon will not change.

Preserve the taste and smell

When thinking about what spice to buy, give preference to cinnamon, packaged in opaque containers. When exposed to sunlight, it quickly loses its quality. That is why spices should be stored at home in a dark place protected from moisture. True, after you open the package, the process of losing valuable properties will be irreversible. Despite the fact that the spice in the form of tubes retains its taste and smell for a year, and in powder for six months, it is better to use it up faster. By the way, there is no need to throw away the cinnamon stick once used. Rinse it and dry it thoroughly. Each straw can be added to dishes and drinks up to 4 times.

But why is cinnamon sticks better than ground cinnamon, you ask yourself?

In the pursuit of profit, a certain “cassia” is widely popular among spice suppliers - fake cinnamon made from a plant that is nothing more than just a relative, but is much cheaper. And although both cinnamon look the same, in their own way chemical composition and their properties are completely different. It is fake ground cinnamon that can be found in supermarkets and regular stores. Unlike real cinnamon, cassia uses the entire bark, not just its most valuable, thin inner part. If you drop iodine onto real cinnamon, the reaction will be almost imperceptible, while cassia will acquire a bright, dark blue color. Cheap cassia contains coumarin, which is dangerous to human health, which real cinnamon contained in very small quantities. As a number of studies suggest, for children it is enough to eat only 4 cookies with fake cinnamon to receive a dose of coumarin that is hazardous to health. Adults can be in mortal danger by eating 8 cookies. If you love cinnamon, try to buy it in sticks, this is the only way you can be sure that neither your health nor your loved ones will suffer!

On a note

As an independent medicine, cinnamon is ideal for the prevention of flu and colds, for throat diseases, as well as for the treatment of hoarseness. Cinnamon infusion has a beneficial effect on the body of people who have suffered long-term illnesses. For women, it helps with cystitis and delayed menstruation, and is perfect for recovery after childbirth. It has been proven that daily use A spoonful of honey with the addition of cinnamon in a glass of water, in the morning on an empty stomach and in the afternoon, helps to normalize all vital functions of the body and restore strength after tiring mental or physical work. And in general, the combination of honey and cinnamon helps to support the immune system and effectively fight viral diseases, which is very important for our weather conditions. An interesting property of cinnamon is that it disinfects quickly perishable foods. For example, adding cinnamon to freshly squeezed juice, which must be drunk literally within a few hours after pressing, will not allow any harmful microbes to appear in it.

Secret of use:

Cinnamon gives an unusual taste to curdled milk, Varents, kefir, milk soups, puddings, porridge, pancakes and pies. Adds sophistication to coffee, mulled wine and compote.

Pairs with dishes containing apples, pears, quince and cherries. It is used for canning vegetables, berries and fruits. Add to vegetable salads from carrots, cabbage, corn and cucumbers.

Attention:

Do not use more than 2 cinnamon sticks at one time. An overdose of cinnamon can cause agitation, seizures and rapid heartbeat. Hypertension - people with high blood pressure, as well as allergy sufferers should use this lovely spice with maximum caution.

Helpful advice:

Adults do not have the enzyme to digest milk, but if avoiding it is not an option, remember that when combined with hot milk, cinnamon makes it easier to digest.

Recipe No. 1 - for digestion

Take 1 cinnamon stick, pour 1 glass of boiling water over it and leave to steep for 30 minutes. Take out the cinnamon and add 1 tablespoon of honey. Drink the drink slowly, in small sips.

This magical drink is truly a panacea or a universal natural remedy for overeating and bloating.

Recipe No. 2 - for a slim figure

Take 1 cinnamon stick, pour 1 glass of boiling water over it and leave to steep overnight. Drink the drink in the morning on an empty stomach half an hour before breakfast. Drink this drink every morning until you reach your desired weight. Thanks to the interaction of honey with cinnamon, harmful bacteria that slow down digestion are removed from the body, and cleansing occurs, which helps not accumulate fat.

A natural way to lose some weight.

Recipe No. 3 - to prolong youthful skin

Take 1 cinnamon stick and pour 3 cups of boiling water over it. Cool and add 4 tablespoons of honey. Drink 1/4 cup 4 times a day.

This simple drink will slow down skin aging and give it a radiant and fresh look.

Recipe No. 4 - for acne

You need to prepare a kind of paste from 3 tablespoons of honey and 1 pre-ground cinnamon stick. Before going to bed, apply the paste to pimples or inflamed areas of the skin. In the morning, rinse with warm water.

With regular use, all acne should clear up after two weeks.

Recipe No. 5 - for hair

In case of severe hair loss, after coloring or perming, as well as to stimulate hair growth, we recommend making the following mask several times a week: heat 3 tablespoons olive oil, add 1 tablespoon of honey and 1 pre-ground cinnamon stick. Stir. Apply first to the roots, then to the entire length of your hair. Hold for 15 minutes. Rinse with water and shampoo twice.

Your hair will become soft, strong at the roots and will have noticeable shine.

Recipe No. 6 - for toothache

Take 1 pre-ground cinnamon stick and mix with 5 teaspoons of honey. Apply the resulting substance to the diseased tooth. Keep this compress, periodically renewing it, until the toothache goes away.

Tea with cinnamon sticks

Using cinnamon sticks, you can make tea that will not only be a tasty tonic drink, but also serve as a remedy for colds and flu. To prepare it, you will need one stick per half liter of water. Pour boiling water over the spice and let it brew thoroughly. After this, pour the mixture into a saucepan and heat over low heat, just short of boiling. Pour black tea into a teapot and fill it with water and a cinnamon stick. After five to ten minutes, you will have a fragrant drink ready that can be poured into cups.

Mulled wine with cinnamon sticks

Mulled wine is a hot alcoholic drink that becomes especially popular in late autumn and does not lose its position until the end of winter. It is prepared on the basis of wine with the addition of various spices, one of which, as a rule, is cinnamon. To prepare classic mulled wine, in addition to table red wine, you will need the following spices:
- cinnamon stick;
- 5-7 pieces of cloves;

Nutmeg;
- vanilla (optional);
- ginger (optional);
- zest.
Place the zest and spices on the bottom of the Turk, pour in 100 milliliters of water and put on fire. After the water has boiled, let the broth simmer for a minute, and then cover it with a lid and leave to brew for 10 minutes. Pour a bottle of red wine into a saucepan and put on fire. Add the strained broth there, as well as a couple of tablespoons of sugar or honey to taste so that the drink does not seem sour to you. Shortly before the mulled wine boils, it should be turned off and poured into tall cups or special glasses.

Indian pilaf with cinnamon sticks

In Asian countries, cinnamon sticks are often used as a seasoning for meat and vegetable dishes. You can prepare Indian pilaf using this spice. You will need:
- 400 grams of rice (Basmati is best);
- 1 kilogram of chicken drumsticks;
- 4 cloves of garlic;
- 3 cinnamon sticks;
- 2 onions;
- 400 grams of canned tomatoes;
- ground black pepper;
- ginger;
- cumin;
- turmeric;
- red hot pepper;
- salt.
Rinse the rice, cover it with cold water and leave for 30 minutes. Clean the meat from the drumsticks and cut it into cubes. Pour vegetable oil into a heated frying pan and fry the meat in batches until golden brown. Place it on a plate and fry the onion in the same vegetable oil, adding turmeric, garlic, ginger, cumin, two cinnamon sticks, pepper and salt. Add canned tomatoes and meat to the pan. Bring the mixture to a boil and then turn off the heat. Remove the cinnamon sticks.

Pour 150 milliliters of water into a large saucepan, add half of the rice you have, pour the contents of the pan on top and add the remaining rice. Simmer the mixture for about half an hour without stirring. The finished pilaf can also be decorated with cinnamon sticks.