ABC ALL ABOUT CINNAMON

Cinnamon or dalchini, yes we all known about this spice but do we really known everything, here is brief about it.

Cinnamon is a spice obtained from the inner bark of several tree species. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, tea and traditional foods. The aroma and flavour of cinnamon is due to presence of cinnamaldehyde compound.

TYPES OF CINNAMON AND CASSIA

There are mainly two types of cinnamon. Cinnamomum verum is sometimes considered to be "true cinnamon", but most cinnamon in international commerce is derived from the related species Cinnamomum cassia, also referred to as "cassia”

Cassia cinnamon is what you probably know as cinnamon, the ground red-brown powder that’s found in spice cabinets and suburban grocery stores across the country and the world. Before its ground, when it's in bark-like form, cassia cinnamon is rougher in texture, darker in colour, and rolled in thicker sheets than Ceylon cinnamon. Cassia cinnamon’s potency is what made it the go-to for home cooks and industrial producers—it has a more intense flavour, so a little bit of that special powder goes a long way.

 There are three specific types of cassia cinnamon—Indonesian, Chinese, and Saigon—all with different levels of flavour and situations that they are best suited for. Indonesian cassia is the sweetest and mildest of the cassia cinnamons, and is the most common in America. Chinese cassia, on the other hand has a strong, bitter flavour. Chinese cassia is mainly used medicinally in China. And then there’s Saigon cassia, which is intensely fragrant and flavourful, almost spicy, and generally our preferred cassia variety.

  The bark is removed, dried and rolled up to make a tube, light fawn to dark grey in colour, depending on the spices. The most popular varieties of cinnamon are from Sri Lanka and China. Cinnamon gives off a sweet penetrating aroma and has a hot spicy flavour. It can be also found in form of powder and an extract.

HISTORY

 It is one of the oldest spices, mentioned texts and the Bible and used by ancients to flavour wine. In the middle ages it was widely used in stews, soups, custards and poultry fricassees. In France it is mainly used in compotes and desserts, and to flavour mulled wine. In Eastern Europe and Asia its uses are much more numerous, in patisserie, soups and meat.  

It was imported to Egypt as early as 2000 BC, many people think that it is native to china because they get confused with the another variety of cinnamon which is cinnamon cassia. Cinnamon was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a deity its source was kept mysterious in the Mediterranean world for centuries by those in the spice trade to protect their monopoly as suppliers. Cinnamomum verum, which translates as 'true cinnamon', is native to India, Sri Lanka, Bangladesh, and Myanmar. Cinnamomum cassia (cassia) is native to China. Related species, all harvested and sold in the modern era as cinnamon, are native to Vietnam, Indonesia and other Southeast Asian countries with warm climates

CINNAMON AND INDIA

Cinnamon is known as dalchini and the name comes from the Persian word DAR-EL-CHINI which means wood of China. Real cinnamon or Ceylon cinnamon, is muddy orange to dark coloured bark of wood that is rolled like a pipe. In India we do not always get real cinnamon. The cinnamon used in Indian cooking is cassia bark. The cassia bark is readily available and is less expensive than the real cinnamon. It is darker in colour and thicker than the real cinnamon and is also known as bastard cinnamon. The tej patta used in Indian cooking is actually the leaf of cassia tree.

HEALTH BENEFITS

Cinnamon has numerous health benefits. Cinnamon enhances the ability of insulin to metabolise glucose, which helps control sugar levels. Essential oils found in cinnamon are shown to inhibit bacterial growth and naturally preserve food. Cinnamon extracts have been used medically to treat gastrointestinal problems and can be used to combat diarrhoea and morning sickness. The organic compound cinnamaldehyde has been shown to have anticoagulant effects in the blood, thus eliminating any unnecessary clotting and viscosity in blood flow.

So the next time when recipe says cinnamon or cassia, you known what does it mean.