Cinnamon
Cinnamon is a spice that comes from the inner bark of the tropical Cinnamomum tree (colloquially known as the cinnamon tree), sold as rolled quills (cinnamon sticks) or ground into a fine powder. The cinnamon bark, or phloem layer, can be harvested from the trunk or outer branches, with cinnamon from the trunk being more expensive. Cinnamon contains several aromatic compounds, the most recognizable of which is cinnamaldehyde, which gives cinnamon its spicy bite.
Types of Cinnamon
There are several different species of the genus Cinnamomum sold for culinary use, including:
Cinnamomum cassia, aka cassia or Chinese cinnamon: The most popular variety in East Asia and the US, cassia cinnamon has dark, thick, and coarse quills in a double-spiral shape and a bittersweet, burning-spicy flavor due to high levels of cinnamaldehyde. Its high essential oil content makes cassia one of the more pungent varieties of cinnamon.
Cinnamomum Loureiro, aka Vietnamese or Saigon cinnamon: Vietnamese cinnamon often gets lumped in with cassia cinnamon since they’re more closely related to each other than to other varieties of cinnamon, but they’re still different species. Vietnamese cinnamon may have the highest levels of cinnamaldehyde and coumarin (a flavor compound also found in tonka beans) of all the cinnamon varieties.
Cinnamomum burmannii, aka Indonesian cinnamon: Native to Southeast Asia, Indonesian cinnamon is less spicy than cassia and Vietnamese cinnamon but lacks the eugenol found in Ceylon cinnamon. Its thick quills are red-brown on the outside and grayish-brown on the inside.
Cinnamomum Verum, aka Cinnamomum zeylanicum, Ceylon, or true cinnamon: Native to Sri Lanka and popular throughout South Asia and Mexico, Ceylon cinnamon quills are thin, brittle, and smooth, with a single spiral that’s tan on the outside and dark red-brown on the inside. In terms of flavor, it’s more delicate than cassia cinnamon, with less cinnamaldehyde and more floral and clove-like notes (from linalool and eugenol, respectively).
History
It’s been used medicinally in China since at least 2,500 BCE. Its antibacterial properties made cinnamon useful as an embalming agent in Ancient Egypt and as a seasoning for meat in the days before refrigeration. In the seventeenth century, cinnamon became the most profitable spice for the Dutch East India Company, kicking off its domination of kitchens worldwide.
Health Benefits
• Cinnamon has been an important medicine for thousands of years, used to treat everything from bronchitis to heart disease.
• It’s also a good source of antioxidants, substances that inhibit the effect of free radicals (reactive atoms that can damage cells).
• Due to its anti-inflammatory nature, cinnamon is currently being researched for its potential to fight Alzheimer’s disease and decrease symptoms of irritable bowel syndrome and colon cancer.
How to store and use cinnamon
Cinnamon needs to be kept in an airtight container in a dark place. Whole cinnamon lasts for about a year, but cinnamon that has been ground will start to lose flavor after a few months. It’s worth going through your cupboards to check the use-by dates on cinnamon, as the fresher it is, the better.
Importance In India
Indians use cassia (also known as Chinese cinnamon) instead of true cinnamon in their cooking, as it has a milder flavor and can be used in larger quantities. Cassia is cheaper to produce, and most of the ground cinnamon is actually made from cassia bark.
Cassia can also be used whole or ground in spice mixes. It is easily distinguishable by its rough, tree bark-like texture, and the best way to check for freshness is to rub a little on your fingers. If you can smell a cinnamon fragrance, then the bark is fresh.
If substituting cinnamon for cassia, use less, as the flavor of true cinnamon is more intense.
• There is no such Cinnamon-centered dish in Indian cuisine. Still, it is commonly used to enhance the flavor of other dishes such as dal dhokli, Maa ki dal, Pindi chole, sabzis such as malai ki matar, paneer makhani, dum aloo, biryanis, non-veg curries like Mughlai chicken, mutton curry, etc.
• It is also the main ingredient in India's very famous and most useful spice, which is commonly known as garam masala.
Some recipes to try at home
1. Cinnamon rolls
A warm and delicious cinnamon recipe to perfectly accompany a cup of tea, these cinnamon rolls can be easily made at home, contrary to what you think. In a little more than half an hour and with a few ingredients, you can relish these cinnamon rolls made with flour, sugar, butter, milk, baking powder, and cinnamon.
Ingredients Of Cinnamon Rolls
• 1 1/2 Cups flour (maida)
• 1 + 1/2 cup tbsp sugar + powdered sugar
• 2 1/2 tbsp cinnamon powder
• 2 cups butter (softened)(salted in case you are using unsalted butter, add 1/2 tsp salt)
• 1/4 cup milk
• 1/2 tsp baking powder
How to Make Cinnamon Rolls
i. In a bowl, add flour, 1 Tbsp sugar, 1 tsp cinnamon powder, 1/2 cup butter, and baking powder. Mix it. Add milk to form a smooth dough. Keep aside.
ii. In another bowl, add 2 Tbsp butter, 1/2 cup powdered sugar, and 2 Tbsp cinnamon powder. Mix it till it's fine mixtures.
iii. On a clean slab, roll the dough in a rectangle. Spread the mixture evenly on the dough. Cut strips of 1 cm in width and roll them delicately. It would look like this. (See picture)
iv. On a greased tray, place all these cinnamon rolls.
v. Bake for 20 minutes at 180 deg C. Serve warm.
2. Smoked cinnamon
An amazing cocktail for every occasion! Smoked cinnamon has the whiskey, and apple juice stirred well with cinnamon syrup and served with a cinnamon stick, smoked just right, in the glass filled with ice. This would be a great cocktail for your next house party.
Ingredients Of Smoked Cinnamon
• 20 ml cinnamon syrup
• 40 ml apple juice
• 40 ml whisky
How to Make Smoked Cinnamon
i. Take an old-fashioned glass filled with ice and add 20 ml of Cinnamon syrup.
ii. Add 40 ml apple juice followed by 40 ml of whisky.
iii. Stir well.
iv. For garnish, take a cinnamon stick and smoke it with the use of a lighter. (Only to be smoked and not burned)
v. Insert the heated cinnamon stick in the drink and serve.
3. Cinnamon Oatmeal pancakes
Packed with the goodness of oats, these pancakes are made with buttermilk stirred together with flour, baking powder, baking soda, cinnamon, and salt, along with honey or maple syrup. These are just perfect for preparing as a healthy breakfast option.
Ingredients Of Cinnamon Oatmeal Pancakes
• 2 Cups rolled oats
• 2 1/2 cups buttermilk (divided)
• 1/2 cup whole wheat flour or oat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 2 large eggs
• 60 ml canola oil
• 1 tbsp honey or maple syrup
• canola oil cooking spray or extra canola oil for cooking
How to Make Cinnamon Oatmeal Pancakes
i. In a large bowl, stir together oats and 2 cups (500 mL) buttermilk. Set aside for an hour or until buttermilk is absorbed and oats are soft. (To do this ahead of time, cover and refrigerate overnight.)
ii. In a small bowl, stir together flour, baking powder, baking soda, cinnamon, and salt. Add to softened oatmeal.
iii. Add remaining 1/2 cup (125 mL) buttermilk along with eggs, canola oil, honey, or maple syrup. Stir with a rubber spatula just until well combined.
iv. Heat a large, heavy skillet over medium-high heat and spray with canola oil cooking spray or brush with canola oil.
v. Cook about 1/2 cup (125 mL) batter at a time; spread it out with the bottom of ladle or spoon (it will be thick) to about 4 inches (10 cm) in diameter. Turn heat down to medium-low and cook
until edges appear dry and bubbles begin to break on the surface. Using a thin spatula, flip and cook until golden on the other side.
vi. Repeat with remaining batter. If you like, keep cooked pancakes warm in a 200 ˚F (100 ˚C) oven while cooking rest. Serve with maple syrup and enjoy!
Sources
https://www.masterclass.com/articles/what-is-cinnamon-how-to-cook-with- cinnamon-spice
