Learning About The Impressive Benefits Of Cinnamon
Cinnamon is not only a delicious addition to many recipes
, but also has a wide variety of impressive health benefits. It is perhaps one of the most universal spices we have!
It is a distinctively fragrant spice associated with warm baked goods and holiday cheer in the West, and has the honor of being one of the most expensive and sought after spices in history. The bark of a pretty evergreen tree native to Asia, usually the Cinnamomum verum or the Cinnamomum zeylanicum, it was at one time so desired it was almost considered a currency.
Though it is now significantly less valuable in monetary value than, say, one thousand years ago, the spice is coveted by many cooks across the globe. As stated before, it is the inner bark of a tree in the Cinnamomum genus.
The tree is native to exotic locales such as Sri Lanka and India, though it now grows in several other regions with similar climates. The cinnamon itself can grow anywhere from ten to fifty feet in height, and has dark-green ovate leaves.
Though they are rarely sought out, the tree does bud small yellow-green flowers and tiny purple berries. The outer layer of bark is rough, brittle, and inedible; the more delicate/tender inner layers, which deliver nutrients throughout the tree during its life, contain concentrations of fragrant oils which give it its characteristic scent and flavor.
During harvesting, the inner bark is pulled back in small sheets, which roll in on themselves like carpets. These are the cinnamon "sticks" or quills that we commonly recognize in the store.
The quills can be used intact, or ground into a fine powder, and their flavor is wonderfully warm and just a bit sweet, with a touch of spicy heat depending on variety. This spice is very often confused with cassia, and it is not unusual for one to be sold as the other.
The two plants are similar in appearance and smell, and their usage is essentially identical. To make things even more confusing, cassia is sometimes referred to as Indonesian or Chinese Cinnamon.
Close inspection can help separate the two. Actual cinnamon quills will be papery, brittle, and light tan in color.
Cassia is generally thick, hard, dark in color, and wound up in a double spiral. Ground cassia will also be darker and coarser than true cinnamon, and its flavor will be more intense.
The burning, spicy cinnamon associated with novelty candies and the like are actually closer in flavor to cassia, while the former is generally mild and more delicate. It is one of the few herbs and/or spices which seem to be utilized by a number of world cuisines.
It may presently be most famous for its role in Western and European dessert and fruit dishes, but it still makes frequent appearances as a mainstream non-dessert spice in Middle Eastern, African, and Indian cuisines (curries, taugines, masalas, etc.). The spice is most commonly used in baked goods like cakes, muffins, pastries, cookies, pies, cobblers, and of course, buns.
It can be added to flavorful spice blends, such as moles, and has also been used to flavor liquors, syrups, and even mulled wines. It pairs particularly well with sugar and chocolate, and seems to unfailingly enhance apples.
It also has a phenomenal back-story. The Egyptians used it in the embalming process, stuffing it into body cavities before burial, and the Greeks used it to scent the fires of funeral pyres.
Emperor Nero famously burned a "year's supply" of the spice during the funeral of his wife to signify the depth and magnitude of his loss. It later helped motivate trade-route expeditions, fueling the European desire to cash in on the profitable spice market without buying from outside traders.
There was a certain amount of heroism at stake in addition to the money. The spice was shrouded in mystery, and was rumored to grow only in treacherous wastelands guarded by venomous snakes.
The rumors were, of course, false (most likely started by the original Arab traders to protect their product), and eventually it became more widely available for enjoyment. It also has some medicinal properties which are notable.
It has a history of use as a cure for colds, digestive problems, gingivitis, bad breath, colic, and nausea. Its essential oils also have antibacterial, antifungal, and anti-inflammatory properties, and their warm and aromatic compounds are believed to help with circulation and/or cold hands and feet-why not try it out?
by: Tom Selwick
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