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Tuesday, March 4, 2008
thanks BRINDHAAA the babes for starting with the spices! ((:
here's for the
cinnamon 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. (:[/edit]
Origin:Cinnamon originated in Sri Lanka,
full stop.Location & Trade Routes:- Southern India
- China
- Vietnam
- Sri Lanka
- Ceylon
Uses:
- 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.
Special Characteristics
- Anti-Clotting Action.
- 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!
'kaheng-
9:05 PM
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