Spices

Hello,

I would like your opinion on the topic of spices, specifically cinnamon. Is there a difference between Ceylon cinnamon and Chinese cinnamon? Is Chinese cinnamon lacking in some compounds? Or does Ceylon cinnamon have some advantages compared to Chinese cinnamon? Is it true that Ceylon cinnamon aids the digestion process more than Chinese cinnamon, or is this just a marketing ploy?

Thank you for your response.

Ceylon cinnamon (referred to as "true" cinnamon) contains significantly less of the aromatic compound coumarin compared to Chinese cinnamon (cassia). This alkaloid is highly toxic (burdens the liver), hence it is wiser to prefer Ceylon cinnamon, which has a milder and more distinct flavor. However, due to a different processing method, it is also more expensive.

Hello,
I am interested in your opinion on introducing spices and herbs to the youngest ones. What should be avoided and why, and what can I safely give them?
Thank you very much for your response and valuable advice throughout the course.

When using spices and herbs, it is essential to proceed with care. With toddlers, it is imperative to avoid excessive salt intake, as well as pungent types of spices, aromatic herbs, and plants that influence the nervous system and hormonal function (stimulants, adaptogens...). As age increases, these rules are gradually relaxed. However, it is important to respect the different approaches to dosing because a general statement that a particular herb is not suitable does not mean that it cannot be used, for example, in small amounts. The content of active compounds, which leads to these restrictions, plays a role in this regard. This issue is relatively transparently addressed in the area of dietary supplements, where the specific content of plants and often the presence of active ingredients are recorded, but in regular diets, the boundaries of recommendations become blurred. If I were to give a meaningful piece of advice, in children's nutrition, monitor primarily what is genuinely problematic, i.e., undoubtedly the salt content first, and then pungent types of spices (pepper, paprika, curry...).

Good day.
It has been mentioned several times in the lessons that certain types of spices can be used (in addition to soaking, sprouting, fermentation, cooking...) to alleviate unwanted bloating after consuming legumes. Could you please specify which spices are included in this?
Thank you.

There are numerous types, primarily those that promote the production of digestive enzymes and juices, thereby making the entire digestion process more efficient. The most significant include cumin, coriander, lovage, pepper, fennel, ginger, and blends like curry.

Good day, Mr. Jelínek,

I am intrigued by the claim about added colorants (e.g., Rhodamine) in spices like turmeric, chili, etc. Is there any way to find out if a particular spice I purchase contains this colorant? Is it even traceable at all? These are quite frequently used spices in my cooking, and the thought of ingesting harmful colorants along with them frightens me :-).

Thank you.

Information about the composition of a product must be clearly declared by every food manufacturer/seller, and this applies to unpackaged products as well. Legislation in the EU is uncompromising in this regard, and violations are addressed quite effectively. In the case of some prohibited dyes, including Rhodamine, encountering such a product on the open market must be a coincidence - even if such a situation occurs, in all likelihood, you will not discover it because the manufacturer, committing fraud, will not disclose this information on the label.