Cinnamon Oleoresin

Botanical Name: Cinnamomum zeylanicum

Origin: China, Indonesia, Vietnam, Ceylon, Madagascar, India

Parts used: bark

Cinnamon is actually cassia bark, cut, dried and rolled in small pipes. There is also ground cinnamon, the flavor is more pronounced but deteriorate more quickly in this form. Cinnamon is widely used in cooking at home, especially in baked goods like cakes, apple pies, compotes, puddings. In some countries it is used to seasoned soups, vegetables, pot-au-feu and even couscous. In France, it is sometimes added to mulled wine.

According to Chinese tradition

Nature: warm or hot

Taste: spicy, sweet

Tropism: spleen, stomach, bladder, kidney

Energy properties

Revitalize bad temper, Stress, helps kidney, Warm the center, Disperse cool in body, Active blood cleanser, calms the pain.

Health Treatments

Loss of appetite, poor digestion
Vomiting, hiccup vacuum of the Stomach
Loose stools or diarrhea
Pain in the abdomen, dysmenorrhea, abscesses (cold)
Rheumatism cold wind humidity

Uses Culinary

Cinnamon is used with both sweet and savory dishes:
For sugar (powdered or sticks) compotes, fruit pies (apple, pear, plum ..), pastries, cakes, syrups, creams, cakes, buns, pancakes.

For salt (usually powder) with pork, lamb, mussel soup, stuffing, potatoes, carrots, and also in drinks, mulled wine, but also tea, sangria, coffee or chocolate

Note: Cinnamon enhances the taste of sugar and is used to reduce the doses of sugar in desserts.