Cinnamon is widely cultivated in tropical and subtropical areas and it likes warm climates.
Cinnamon is a medium-large tree with grayish-brown bark. The flowering period is from June to August, and the fruit period is from October to December.
The bark of cinnamon is often used as a spice, cooking material, and medicine. Its wood can be used to make furniture, and it can also be used as a landscaping tree.
Cinnamon likes warm climates, and it is suitable to grow in subtropical regions in frost-free environments, and the most suitable temperature for growth is 26-30℃.
Plants began to grow only when the monthly average temperature was above 20℃, and the growth was slow below 20℃. No freezing damage was observed at 0-5℃. Cinnamon likes wet and requires abundant rainfall, and relative humidity above 70%, but too much rain will cause root rot.
Plants grow poorly in arid areas.
Cinnamon is a semi-negative tree species. The requirement for light varies with the age of the tree. Mature trees grow normally in more sunlight.
Cinnamon is a deep-rooted tree. A sandy loam with a deep soil layer, loose texture, good drainage, and strong permeability is required. It prefers slightly acidic soils and grows well on red and yellow loams with a pH of 4.5-6.5.
Cinnamon can be used to make tea, and cinnamon tea has anti-aging and immunity effects. You can pulverize cinnamon and use it in desserts. It can also be used as a spice in soups.
Here's the recipe for a dessert with cinnamon:
Main material:
High-gluten flour 200g
Instant Yeast 2g
Salt 2g
Butter 10g
Honey 15g
Eggs 2pcs
Milk 140g
Diced Apple 140g
Brown Sugar 15g
Granulated sugar 20g
Cinnamon Powder 3g
1. Mix the other ingredients except for butter into a bowl, then add butter and beat until a thin film forms.
2. Place the dough in a container and refrigerate it for 12-18 hours.
3. Make the filling: Mix the apple and sugar, and stir while heating. Add cinnamon powder, and mix well.
4. Take out the dough, cover it with plastic wrap and relax for 10 minutes. Roll it into a square shape.
Spread cinnamon applesauce on top, leaving 1cm of uncoated sauce on top. Roll up from the bottom and stick tightly at the end.
5. After rolling, cut it into 6 equal pieces, and place it in a baking tray to ferment for 1 hour to double the size.
6. After the fermentation is complete, remove the dough and bake in a 170℃ oven for 20 minutes.
