Cinnamon is one of the most popular spices in the world. Its characteristic aroma is associated with memories of warmth and love since it is a key ingredient of delicious sweets and preparations that accompany festive, family and home moments.
In the trade we find two types of cinnamon: Ceylon and Cassia, which are offered either as sticks or grated. The most common in the market is Cassia with the intense aroma and the dark brown color, however nutritionally superior is Ceylon, whose color is lighter and the wood is thinner.
Numerous scientific studies deal with the properties of cinnamon with most of them focusing on its antioxidant and antimicrobial action but also its action against diseases such as Alzheimer’s, digestive disorders and cardiovascular disease.
For lovers of herbal teas, cinnamon is a wonderful accompaniment and flavor enhancer giving even more aromas and properties! Add plain cinnamon or combine your herb with cinnamon and honey, the combination of which is unique.
Preparation of herbal tea Malotira with cinnamon
- Place 2 to 3 sprigs of dried Malotira and a small amount of cinnamon in a container that closes. If you have the cinnamon in powder, put half a teaspoon, if you have a stick break it and use respectively a small amount of the pieces.
- Add 200ml (a cup) of hot water, temperature 90oC.
- Wait for five minutes letting the herb take the hidden power out of it! Time depends on how “strong” we want our drink, the more we leave it the stronger.
- Remove Malotira and Cinnamon from the pan.
- Our drink is ready to enjoy. If we prefer sweeter flavors, add a little honey which matches perfectly with cinnamon.
Remember! We want our water to be just before the boiling point in order not to lose the essential oils of our herb with the steam, while the utensil must be closed in order to capture properties and aromas in our hot cup.
You can wonderfully choose another herb of your choice instead of malotira, such as dittany or sage or a combination of them!