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Cinnamon

alokskumar's picture


cinnamonOnce used in love potions and to perfume wealthy Romans, this age-old spice comes in two varieties cinnamon zeyalanicum and cinnamon cassia cinnamon is the inner bark of a tropical evergreen tree. The bark is harvested during the rainy season when it’s more pliable. When dried ,it curls into long quills, which are either cut into lengths and sold as cinnamon sticks, or ground into powder. Oil of cinnamon comes from the pods of the cinnamon tree and used as a flavoring , as well as a medicinal.


 


Image Credit- ladies-with-bottle.blogspot.com

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shantihhh's picture
I love the fragrance nd flavour of cinnamon oftn combinning the sweet spices with meat spices as is done in India, Middle Eastern cuisines including the Balkan area of Greece. Cinnamon is an ancient spice mentioned several times in the Old Testament, although only Chinese cinnamon (cassia) has been known in the West until the 16.th century. Compared to the Chinese species, Ceylon cinnamon has a more delicate aroma and is the dominating quality on the Western market. Since Ceylon cinnamon is native in South Asia, it is not surprising that the cuisines of Sri Lanka and India make heavy use of it. It is equally suited for the fiery beef curries of Sri Lanka and the subtle, fragrant rice dishes (biriyani) of the Imperial North Indian cuisine. It is also widely in use for flavouring tea (masala chai). Cinnamon is also popular in all regions where Persian or Arab influence is felt: West, South West and Central Asia, Northern and Eastern Africa. Although cinnamon was very popular in Europe in the 16.th to 18.th centuries, is importance is now rather shrunken: the main application for cinnamon in Western cooking are several kinds of desserts; stewed fruits, for instance, are usually flavoured with a mixture of cloves and cinnamon. Cinnamon is, however, only rarely tried for spicy dishes. In India, cinnamon is applied as a whole; the bark pieces are fried in hot oil until they unroll (this is important to release the fragrance); then, temperature is quenched by adding other components, like tomatoes, onions or yoghurt (see onions and black cumin for further details). The cinnamon chunks may be removed before serving, but are more frequently kept as a fragrant decoration.’ Cinnamon buds In most other countries, powdered cinnamon is preferred. The powder should be added shortly before serving, as it becomes slightly bitter after some time of cooking. Powdered cinnamon is contained in several spice mixtures, like North Indian garam masala (see cumin), curry powder (see curry leaves) and Arabic baharat (see paprika). African spice mixtures in Arabic style are Moroccan ras el hanout (see cubeb pepper), Tunisian gâlat dagga (see grains of paradise) and berbere, an Ethiopian spice mixture with somewhat Indian character (see long pepper). Cinnamon bark is, furthermore, an optional ingredient for the classical French mixture quatre épices (see nutmeg). Chinese five spice powder contains cassia. Cinnamon has become popular in México for its usage for the famous mole sauces. The so-called “cinnamon buds” are the unripe fruits harvested shortly after the blossom; in appearance, they are similar to cloves. These buds are less aromatic than the bark; their odour is, however, rather interesting: mild, pure and sweet. To release their fragrance, they must be finely ground. Their usage as a spice has only regional importance in China (there obtained from the cassia tree) and India (region Kutch in the union state Gujarat). I cannot explain why, but spice vendors tend to confuse cinnamon buds with cubeb pepper berries, which look and taste totally different. Ceylon Cinnamon (Cinnamomum zeylanicum Blume) Strongly aromatic, sweet, pleasant, warm and but hardly bitter or astringent. Compared to its relatives, cinnamon has a fresh or “lively” tone that is missing in all other cinnamon species. I have to admit, though, that the adjective “lively” may not be of much help to readers unless they have tried both, in which case they won’t need my description anyway. Indonesian Cinnamon (Cinnamomum burmannii Strongly aromatic; like Ceylon cinnamon, it shows only marginal bitterness and astringency, but it tastes darker and lacks the exciting overtones that are so unique for the Ceylon variety. Vietnamese cinnamon (Cinnamomum loureiroi Nees.) Vietnamese cinnamon has a cassia-like flavour Cassia (Cinnamomum cassia) Strongly aromatic, sweet, warm, but slightly bitter and mucilaginous. Compared to Ceylon cinnamon, cassia tastes slightly bitter and astringent, and it lacks the “liveliness” of cinnamon Interestingly enough Indian Bay-leaf (Cinnamomum tamala) is also a Laurel and relatd to the Cinnamon tree. Many variances also due to where they are growing.
vikas.kumar's picture
Wow...thats some comment...thats a blog in itself...infact, it's much bigger than the original blog! Great info.
alokskumar's picture
yes vikas shantihhh c got lots of information c deservr it. shantihh keep writing on
alokskumar's picture
hey vikash i belive message should be brief and prespetcive , so many people they write a lot, like leader they speak a lot but what is bottom line, in my openinon ur message should be breif and prespetctive insted of wasting of time.