Other Names: Dar-ı Çin, Daru-yi-Çin, Cinnamomum, Cinnamon, Cannelier
Botanical Information: It belongs to the laurel family. Cinnamon is a 6-12 cm tall tree and has a long cylindrical trunk. When it is 2-3 years old, its trunk is cut 50 cm above the ground and thus countless long bushes grow from its roots. The 2-3 cm long chives are peeled and dried. Its flowers are clustered together at the ends of the branches at the top of the tree, and the flowers are quite small and whitish green in color. The fruits are half wrapped by rough leaves and are egg-shaped. Its leaves turn red when fresh, then brownish red, and green when ripe. In addition to being a spice, cinnamon is added to some dishes, desserts and wines to add flavor and scent. Cinnamon essence obtained from the fruit of the tree is used in the perfume industry.
Places where it is grown: Since cinnamon grows in tropical countries, it can only be grown in botanical gardens in Turkey. Today, it is grown as a cultivated plant primarily in Indonesia, Malaysia, Madagascar, Brazil and Jamaica.
Collection-Storage: When the trunk of a 2-5 year old Cinnamon seedling is cut 50cm above the ground, twigs appear from the trunk of the plant, depending on the region and soil where it grows. These chives are peeled. The corky shell on the outside of the shells is discarded and the inner shells are placed inside each other and left to dry.
Known Composition: Its main component is cinnamic aldehyde, which is a volatile oil.
Benefits:
It improves and accelerates blood circulation.
It is appetizing.
It facilitates digestion.
It suppresses nausea and vomiting reflex.
It is an anti-diarrheal and strengthening agent due to its light texture and vasoconstrictor properties.
Stomach and intestinal gas is removed.
How to Use: Put 1 coffee spoon of cinnamon powder into the teapot and add 300-400 ml of boiling water. After letting it brew for 5-10 minutes, strain it and drink it.