In addition to its use in baking and cooking, cinnamon is also used in traditional herbal medicine. It has also long been a part of traditional Chinese medicine, where it is valued for its warming and soothing effects.
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Cinnamon is an aromatic spice obtained from the inner bark of several trees from the genus Cinnamomum. Cinnamon is used in both savory and sweet foods. The taste and aroma of cinnamon are derived from its components, essential oils and aldehydes, which make up about 10% of cinnamon by weight.
Tropical forests have long been the source of cinnamon. In the 19th century, Ceylon (Sri Lanka) supplied almost 90% of the world’s export, which was then about 30,000 tonnes annually. Today, Ceylon has no commercial value as a source of wild cinnamon because their government prohibits cutting of undisturbed forest trees.
Ceylon cinnamon is still widely used for domestic consumption in many countries around the world and remains in high demand for certain specialty dishes. Dutch traders brought cinnamon to Europe from Ceylon, where it was an important item in late medieval spice trade; it is infrequently mentioned in European writings up to 16th century, after which its use became more widespread as a culinary spice and a medicinal compound. It arrived in Sumatra during the 16th century through the ports of Malacca. By the 18th century, its source was traced to Indonesia. The first attempts at large-scale cultivation occurred
Cinnamon is a spice that is popular in the West and in Asia. It has been used for centuries and is valued for its ability to enhance the tastes of various foods. The tree that it comes from is an evergreen, which means that it never loses its leaves, so it can be harvested throughout the year. The bark, twigs and branches have all been used to create cinnamon products.
How to Choose Your Cinnamon
There are two main types of cinnamon available: Ceylon cinnamon and cassia cinnamon. They are similar in flavor but have some differences. Cassia has a stronger flavor than Ceylon and has a stronger smell too. Ceylon is considered to be higher quality than cassia, so if money isn’t an issue, you should opt for the Ceylon variety.
Ceylon cinnamon has a lighter color than cassia cinnamon and is harvested by hand rather than being harvested mechanically; this results in a more uniform consistency in its overall look and taste.
Cassia cinnamon tends to be easier to find than Ceylon cinnamon because it is cheaper, so you will probably find it at most grocery stores or specialty markets that carry spices. This type of cinnamon is more commonly used in cooking recipes as well as being put into teas or coffee due to
Cinnamon is the dried inner bark of several species of tropical trees belonging to the genus Cinnamomum. Cinnamon is used in many foods, mostly in desserts and beverages, but also in savory dishes.
Cultivation and harvesting
Cinnamon can be grown from seed or from cuttings, but since the plants are very sensitive to environmental conditions, such as soil moisture and pH, which typically vary widely within the growing regions, it is often propagated through grafting onto rootstock. While cinnamon can be grown through a large range of temperature and humidity levels, its growth rate declines at temperatures below 10 °C (50 °F) or above 35 °C (95 °F). Most commercial production is carried out in India and China.
Trees start producing when they are four years old, reaching full production after seven years. In some countries where the tree is indigenous, such as Sri Lanka, harvesting of cinnamon has to be done by hand. In others like Guatemala where the tree has been introduced, they are harvested using mechanical methods. A steam distillation process may be used to extract essential oil from cinnamon leaves; this may be used in aromatherapy or for flavoring food products.
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Cinnamon is a spice obtained from the inner bark of several trees belonging to the genus Cinnamomum. It is used in both savory and sweet foods. The flavor of cinnamon is due to the active ingredient cinnamaldehyde.
In the West, cinnamon is most often associated with desserts, though it also shows up in savory dishes as well. In Japan and Korea, however, cinnamon is used more as a spice than a sweetener.
The two main types of cinnamon are cassia and Ceylon. Cassia is one of the dominant spices in Chinese cuisine. It tends to be coarser and less expensive than Ceylon cinnamon.
Ceylon is popular in Indian dishes (where it’s known as “true cinnamon”). Its flavor is slightly milder and more delicate than cassia.
In the West, cassia is usually called “cinnamon” while Ceylon goes by another name (“true cinnamon”). But that’s not universal: both types of cinnamon are produced in China, for example, and both are sometimes labeled “cinnamon.”
Since the two types have different flavors and appearances (Cassia has thicker bark with a rougher texture; Ceylon has a smoother bark), if you want to use either one in cooking you’ll probably want to specify which type you’re using.
When this writer was a child, cinnamon was the only spice she used. Nowadays, it seems to have been forgotten. Perhaps because it’s grown in areas where other spices are also grown, so that it doesn’t command the high prices they do, or perhaps because its taste is not so strong as some others. Whatever the reason, I think it merits more use than it has nowadays.
Taste: sweet and fragrant