Among the ‘warm’ spices, cinnamon stands out, that is used in almost everything: bread, beverage, cereal, dessert, curry, candles, potpourris, cocktails and many a times even in cosmetics. This gets even more noticeable during Fall and Winter. There is no other spice that is associated with any season like cinnamon is to the ‘holiday’ season. This earthy and aromatic spice mixes well with sugar and butter creating a fragrance that is comforting during the cold months and satisfies an appetite for good rich food.
Cinnamon sits at the top of the hierarchy among the aromatic spices that has established itself not only as a flavoring agent but also as a medicine. And why should it not? After all it is one of the oldest spices known. It was so highly treasured that it was considered more precious than gold. It was regarded as a gift fit for monarchs and even for gods. It has its mention in many ancient scriptures like Bible and Veda among others.
Cinnamon is a small evergreen tree of the Lauraceae family, native to Sri Lanka. The botanical name for the spice—Cinnamomum zeylanicum—is derived from Sri Lanka’s former name, Ceylon. It is the brown bark of the cinnamon tree, which is available in its dried tubular form known as a quill or as ground powder. While there are approximately one hundred varieties of cinnamon, the Chinese and Ceylon are the leading varieties consumed. Ceylon cinnamon is also referred to as "true cinnamon", while the Chinese variety is known as "cassia". While both are relatively similar in characteristics and both feature a fragrant, sweet and warm taste, the flavor of the Ceylon variety is more refined and subtle. Ceylon cinnamon is rare in North America and cassia, the less expensive variety, is more popular in the United States.
Cinnamon bark is one of few spices that can be consumed directly. Cinnamon powder has long been an important spice in Persian and Indian cuisine, used in a variety of dishes, thick soups, drinks, and sweets. It is a tonic herb that promotes circulation. It relives fever, headaches and chills. In medicine it acts like other volatile oils and has a reputation as a cure for colds. It is an antiseptic with warming, pungent, sweet astringent, with stimulating, healing qualities. It has also been used to treat diarrhea and other problems of the digestive system. Cinnamon is high in antioxidant activity. The essential oil of cinnamon also has antimicrobial properties, which can aid in the preservation of certain foods. Not only does consuming cinnamon improve the body's ability to utilize blood sugar, but just smelling the wonderful aroma of this sweet spice boosts brain activity!
In food, cinnamon is widely used in non-vegetarian dishes since its fragrance compliments the richness of meat and fish. In pastries and dessert it cooks well with butter and sugar. But with vegetables it is not very often used since cinnamon overpowers the simplicity of the vegetables. This does not mean that the vegetarians can not enjoy the goodness of cinnamon in their food. Rice, paneer (Indian cheese) and lentils are three categories in which the cinnamon is frequently used and enjoyed. I would love to share my knowledge and skill of using cinnamon in these ways with the cinnamon lovers. Although my workshop will be focused on vegetarian dishes but not necessarily restricted to it. Feel free to enquire about the poultry, mutton and fish dishes using this very special spice. I look forward to having you here in my kitchen.
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