I don’t know, but when I start smelling certain spices, it reminds me of a season or another. So, I’m keeping spices that are typically related to Christmas and learning facts about them. My picks are Nutmeg, Cinnamon, Clove, Ginger, Allspice and Peppermint.
- Nutmeg comes from the nutmeg tree, called the Myristica fragrans.
- Actually, it is a seed, not a nut.
- It takes six to eight weeks of drying before it is ready to use.
- It can be sold either solid (as the whole seed) or grounded.
- Some of the health takeaways for Nutmeg are: It can be used as a natural toothpaste, its oil can help with pain relief, and it assists digestive health.
- Cinnamon comes from the inner bark of several tree species from the subfamily of Cinnamomum.
- It started to be imported from Egypt as early as 2000 BC.
- The value of Cinnamon was so high among ancient nations that it was considered as a gift fit for monarchs and even for a deity. As its inscription records at the temple of Apollo at Miletus.
- The spice traders kept Cinnamon’s source as a secret from the Mediterranean for decades and decades.
- Cinnamon is cultivated by growing the tree for two years.
- The parts mainly used are the bark and leaves,
- Some health benefits of Cinnamon are: Fight inflammation, full of antioxidants and helps with toothache, among many other uses.
Okay, since I like to keep these posts short and sweet, I will wrap it today. However, if you enjoyed this post, stay tuned because there will be others like this one.