Cinnamon - How To Use
(Also known as Ceylon and "true" cinnamon)
Profile
Cinnamon is marketed either as brown, curled sticks or as a deep brown powder. It has sweet, aromatic and warm notes. While you're no doubt familiar with it as an ingredient in desserts such as oatmeal raisin cookies and apple sauce, cinnamon also adds a delightful warmth to savoury dishes. Cinnamon doesn't taste sweet, but it does enhance the perception of sweetness in other ingredients. To give flavours time to permeate in a dish, always add cinnamon at the earliest opportunity.
Health
Cinnamon is a superb source of manganese and a very good source of fibre, iron and calcium. It is important to ground cinnamon in small batches to protect the quality. Cinnamon displays anti-fungal and antibacterial properties. Furthermore, the antioxidants in cinnamon are known to contain anti-inflammatory properties. Its probiotic properties may promote healthy gut health.
Interesting Facts
- The ancient Egyptians used cinnamon as incense and for body embalming from 1600 BC.
- The Arabs were known to invent tall stories about cinnamon to protect the unknown source whilst commanding a high price. In one such folklore, giant birds collected the cinnamon bark from an unknown origin and built nests on cliff tops.
- In the 16th Century, the Portuguese realised cinnamon trees growing in Sri Lanka and promptly took control of the source. Being a valuable commodity, they were ousted by the Dutch and eventually fought the British for centuries to control this valuable trade.
- If you are indigenous to Denmark, you will know that your friends and family will cover you in cinnamon if you are not married by twenty-five. The tradition is said to date back centuries when spice salesmen would travel around but never remain in one place long enough to settle down. Many of these salesmen would never find a partner, incredibly the man would be known as a "Pebersvends", meaning Pepper Dudes, and women would be known as "Pebermo" Pepper Maids.
Chief Flavour Compound
Cinnamaldehyde: (spicy, woody and dry) this flavour compound is sensed by the receptors on our tongues. Its warming properties compliment other warming spices. Cumin respects cinnamon with its earth and warming flavour profile.
