Cinnamon

Description

Cinnamon is the dried inner bark of various evergreen trees belonging to the genus Cinnamomum. At harvest, the bark is stripped off and put in the sun, where it curls into the familiar form called "quills."

Did You Know?

The best Cinnamon grows within sight of the sea in a sub-tropical climate. Before the source of spices was discovered by Europeans, the Arabs maintained their monopoly of the spice trade by claiming that Cinnamon was harvested from the nests of ferocious birds and had to be gathered under their attack. Egyptians imported it from China in 2000 BC. Romans believed Cinnamon was sacred, and Nero burned a year's supply of the spice at the funeral for his wife. Finding Cinnamon was a primary motive of world exploration in the 15th and 16th centuries.

It was also used in embalming, where body cavities were filled with spiced preservatives. In the ancient world cinnamon was more precious than gold.

Origins

Cinnamomum burmannii is primarily imported from Indonesia and this is where we buy our Cinnamon. Vietnam has become the source for Cinnamomun loureirii, referred to as Saigon Cinnamon, and considered the finest Cinnamon available. Cinnamomum zeylanicum, grown in Sri Lanka, is actually "true Cinnamon" but is not widely used due to its unique flavour. Cinnamon has been popular since ancient times.

Usage

Stir hot chocolate drinks with a Cinnamon Stick as they do in Mexico.
Cinnamon is an essential ingredient in Moroccan tagines or lamb stew.
Cinnamon, Coriander and Cloves are excellent in mulled wine.
Add a rich warm, spicy aroma to your Christmas tree with bundles of Cinnamon Sticks tied in bright red ribbon and decorated with a sprig of holly. 
For a fragrant pilaf, cook rice in Cinnamon flavoured broth and stir in chopped dried fruit and toasted nuts.
The sweet-spicy flavour of Cinnamon enhances the taste of vegetables and fruits.
Cinnamon is a perfect partner for chocolate; use it in any chocolate dessert or drink. It is used to mellow the tartness of apple pie.
Ground Cinnamon should not be added to boiling liquids; the liquid may become stringy and the Cinnamon will lose flavour.