Ground Cinnamon

Cinnamon is the most popular classical spice that is obtained from the thin, delicate layers of the inner bark of cinnamon trees (shrubs). Cinnamon from Sri Lanka is considered the best. It was used in the kitchens of Chinese emperors as early as 5 thousand years ago. There are several types of cinnamon: Ceylon, Chinese (Cinnamomum Cassia Bl.), Malabar (Cinnamomum Tamala Bl.), and spicy (Cinnamomum Culiliwan Bl., Indonesia).

Cultivation: Ceylon cinnamon — Sri Lanka, South India, Indonesia, Malaysia, Brazil, French Guiana. Chinese cinnamon — South China, Laos, Indonesia. Malabar cinnamon — India and Burma. Spicy cinnamon — Moluccas and Indonesia, Madagascar, Jamaica.

Taste: Strong, warm and mild, savory, sweetish, a little bit hot. Chinese cinnamon tastes stronger than Ceylon cinnamon. Malabar cinnamon has an astringent, spicy taste.

Flavor: Cinnamon has a pleasant woody aroma due the presence of essential oils and other volatile components. It combines well with other tangy, savory spices.

Uses:

• Culinary: An important ingredient of various seasoning blends and marinade mixes. It is mostly used in confectionery products. Cinnamon may be added to any sweet food, jams, puddings, compots, and doughs as well as to coffee. Try to add it to vegetable salads, lamb, pork, and poultry, fruit and milk soups. It enhances the flavor of fatty meat and goes especially well with apples.
• Canning: Marinated mushrooms, vegetables and fruits, jams and marmalades.
• Medicinal: Cinnamon improves digestion, boosts appetite, and strengthens the stomach. Cinnamon is also known to regulate blood pressure. When ground cinnamon is brewed with boiling water, the solution may gel due to the high content of gum (natural starches).