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Tuesday, March 4, 2008
thanks BRINDHAAA the babes for starting with the spices! ((:
here's for thecinnamon group. (: but huh, the other day we did our presentation then mr han said it the origins and trade routes were incorrect.. so i wont put them up at the moment. i'll go research then put them up. for now, it's the uses and special characteristics. (:
Cinnamon originated in Sri Lanka, full stop.
Location & Trade Routes:
Widely used as a medicine to stop vomiting, relieve flatulence, if given with chalk and astringents is useful for diarrheoa and haemorrhage of the womb.
According to some studies, cinnamon helps people with metabolic syndrome, which is a cluster of factors, including excessive abdominal fat, high blood sugar and elevated blood pressure.
Used in Chinese medicine and Ayurvedic medicine.
Also used in Ancient Egypt to help embalm their dead. (It is used to fill up body cavities along with some other spices.)
Can also be used in cooking to help enhance flavour.
Widely used in sweet recipes such as biscuits, cakes and desserts in today’s world.
Cinnamon's Scent Boosts Brain Function.
A Traditional Warming Remedy.
Calcium and Fiber Improve Colon Health and Protect Against Heart Disease.
Grows best in almost pure sand, requiring only 1 per cent of vegetable substance; it prefers a sheltered place, constant rain, heat and equal temperature
Tree grows from 20 to 30 feet high.
Leaves, when bruised, smell spicy and have a hot taste.
The commercial Cinnamon bark is the dried inner bark of the shoots.
Cinnamon has a fragrant perfume, taste aromatic and sweet; when distilled it only gives a very small quantity of oil, with a delicious flavour.
well, that's about it. will be back to edit it.. soon? EDITED!