Dalasini
Dalasini (kwa Kiingereza cinnamon) ni aina ya kiungo chenye harufu nzuri kilichokaushwa kutoka katika gome la ndani la spishi 6 za miti za jenasi Cinnamomum katika familia Lauraceae inayoitwa mdalasini.[1][2] Gome linaweza kukatwa katika vipande, kuviringishwa katika "vijiti" au kusagwa kuwa ungaunga.
Kiungo hiki hutumika katika mapishi ili kuongeza ladha na kuleta harufu nzuri katika chakula. Pia hutumika kutengenezea chai ya dalasini.
Dalasini ni kiambato kikubwa cha michanganyiko mbalimbali ya viungo kama vile aina kadhaa za masala, k.m. masala ya chai na garam masala.
Faida za mchanganyiko wa dalasini na asali
[hariri | hariri chanzo]*1. Hutibu matatizo ya kibofu
*2. Hutibu kansa.
*3. Hutibu matatizo ya uzazi.
*4. Hutibu tumbo.
*5. Hutibu mafua.
*6. Hutibu magonjwa ya ngozi.
*7. Huondoa harufu mbaya mdomoni.
*8. Husaidia kupunguza unene.
*9. Huondoa chunusi.
Tanbihi
[hariri | hariri chanzo]- ↑ Iqbal, Mohammed (1993). "International trade in non-wood forest products: An overview". FO: Misc/93/11 - Working Paper. Food and Agriculture Organization of the United Nations. Iliwekwa mnamo Novemba 12, 2012.
{{cite web}}: CS1 maint: date auto-translated (link) - ↑ "Cassia, also known as cinnamon or Chinese cinnamon is a tree that has bark similar to that of cinnamon but with a rather pungent odour," Bell, Maguelonne Toussaint-Samat ; translated by Anthea (2009). A history of food (tol. la New expanded). Chichester, West Sussex, U.K.: Wiley-Blackwell. ISBN 978-1405181198.
{{cite book}}: CS1 maint: multiple names: authors list (link)
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