miwah
12.02.13, 12:44
no wlasnie..
ostatnio jakos co chwile sie natykam ( dwa razy czyli ;) ) na informacje ze z cynamonem cos nie tak. Tzn ze cynamon ktory zwykle dostepny na rynku nie jest tej pierwszej jakosci
Najpierw cos w tym stylu ( nie dokladnie ten artykul ale podobny)
"The Real Thing: Cinnamon
Native to Sri Lanka, real cinnamon comes from the bark of the Ceylon cinnamon tree. Unlike what we are used to in America, it’s tan in color and has a delicate taste. While it’s rare here, it’s much more popular in Latin America and some Asian countries. Because it has less heat than cassia, it generally works better in sweet dishes.
The Impostor: Cassia
Cassia comes from the bark of several other varieties of the cinnamon tree that grows in southeast Asia. It has a reddish brown color and sweet and spicy flavor. Most of what is sold in the United States as cinnamon is cassia, but the only way you can tell is by looking at its color – the label doesn’t always indicate the difference. Because of its heat, it does quite well in savory dishes, although it also appears frequently in desserts. "
zrodlo:
www.babble.com/best-recipes/healthy-eating/food-imposters-butter-or-margarine/
a nastepnie tez przypadkiem mi w oko wpadlo:
dietanakryzys.pl/krolowa-sniadan/
a dokladnie ten fragment
"Okazuje sie, że większość dostępnego w Polsce cynamonu to odmiana cassia, zawierająca spore ilości szkodliwej dla wątroby i nerek kumaryny."
No i masz babo placek! :)
I jak to teraz odroznic? :->
ok, znalazlam jeszcze
www.greenmedinfo.com/blog/6-healthy-reasons-eat-more-real-cinnamon-not-its-cousin
www.buyrealcinnamon.co.uk/
