GRINDED INDONESIAN CINNAMON

Its bark is brown, its leaves are oval and hard, its flowers are white and its fruits resemble olives. It has digestive properties and relieves colds and rheumatism. Its essential oil is strong antimicrobial and helps with toothache, since it kills the nerve, its vapors are inhaled in upper respiratory infections. In cooking it is one of the most common seasonings, suitable for spicy foods and sweet dishes. It gives aroma to grilled meats, to stewed foods, as well as to many desserts from the spoon or the oven. Wines, hot drinks, alcoholic or not, and even soft drinks are flavored with cinnamon.

Beyond its organoleptic characteristics, it stands out for its special nutritional value, which for many is also considered therapeutic. This fact is mainly due to certain special ingredients found in cinnamon, the main one being cinnamaldehyde, which prevents the accumulation of blood platelets and reduces blood cholesterol levels.

Cinnamon is an excellent source of manganese and iron. When combined with apple and orange, the fruit's vitamin C content maximizes iron absorption by the body.

Research has shown that it helps with bad cholesterol, but also that it has warming, antiseptic, anti-wrinkle and anti-inflammatory properties and fights spasms. Thanks to its cinnamic aldehydes, cinnamon "drops" high blood pressure as well as fever and has an analgesic effect. Another very important property of it concerns its relationship with type 2 diabetes. It helps in cases of heartburn and indigestion while it is a rich source of magnesium, a component necessary for bone density.