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The cinnamon is a small evergreen tree, 10-15 meters tall, native to Sri Lanka and South India. The bark is widely used as a spice, due to its distinct odour. Cinnamon has been known from the remote antiquity: Egyptians used it to embalm the dead. It was imported to the west during the Middle Ages, thanks to the Dutch east India company. Cinnamon is harvested by growing the tree for two years and then coppicing it. These shoots are then stripped of their bark, which is left to dry. Only the thin inner bark is used; the outer woody portion is removed, leaving metre-long cinnamon strips that curl into rolls ("quills") on drying; each dried quill comprises strips from numerous shoots packed together. Cinnamon has a dry and strong flavouring. Cinnamon bark is widely used as a spice. In West it is principally employed in cookery as a condiment and flavouring material, being largely used in the preparation of some kinds of desserts. In the Middle East, it is often used in savoury dishes of chicken and lamb. In medicine, it acts like other volatile oils and once had a reputation as a cure for colds. It has also been used to treat problems of the digestive system. Cinnamon is high in antioxidant activity. The essential oil of cinnamon also has antimicrobial properties. "Cinnamon" has been reported to have remarkable pharmacological effects in the treatment of diabetes. Cinnamon has traditionally been used to treat toothache and fight bad breath and its regular use is believed to stave off common cold and aid digestion. Cinnamon Flava, as per its name, has a strong and unique taste. This could also be found in the musical and artistic choice. All the records released by Cinnamon Flava don’t remain unnoticed. Each tune calls for listeners... By all means (both radio and club!).

La cannella è un piccolo albero sempreverde alto circa 10-15 m. La pianta è nativa dello Sri Lanka e la spezia che se ne ricava è la più fine e costosa.
La cannella vanta una storia millenaria: era usata dagli antichi Egizi per le imbalsamazioni. Importata in Occidente durante il medioevo grazie alle spedizioni degli Olandesi.
La spezia si ricava dal fusto e dai ramoscelli che, una volta liberati del sughero esterno e trattati, assumono il classico aspetto di una piccola pergamena color nocciola.
Ha un aroma secco e pungente. La tradizione occidentale la preferisce impiegata nei dolci. La tradizione orientale la usa anche nel salato, in accompagnamento di carni.
Usata tradizionalmente contro le infreddature e come antibatterico, le viene oggi riconosciuta scientificamente la capacità di abbassare il colesterolo, contribuendo a alleviare i disturbi dell’ipertensione. La medicina Ayurvedica e quella cinese la usano nel trattamento delle febbri e per i problemi legati al freddo in quanto ha un effetto riscaldante sul corpo.

Cinnamon Flava, come il nome stesso, ha un "gusto" forte, unico che cerca di portare anche nelle scelte musicali, artistiche e nella comunicazione. Dischi che comunque non passano inosservati, brani che si fanno sentire... in tutti i sensi (radio e discoteche comprese)...

Get Cinnamon Flava on:

	Beatport
	Juno Records
	Track It Down
	Deejay Store
	iTunes