Cinnamon Article -
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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."


    Cinnamon in the ground form is used in baked dishes, with fruits, and in confections. Cassia is predominant in the spice blends of the East and Southeast Asia. Cinnamon is used in moles, garam masala, and berbere.


    Cinnamomum burmannii is primarily imported from Indonesia and is the most common form of cinnamon in the United States. Once again, Vietnam has become the source for Cinnamomun loureirii, referred to as Saigon cinnamon, considered by many to be the finest cinnamon available. Cinnamomum zeylanicum, grown in Sri Lanka, is actually "true cinnamon," which is more popular in Europe; it is not widely used in the United States due to its unique flavor.


      Cinnamon was one of the first known spices. The Romans believed cinnamon's fragrance sacred and burned it at funerals. Because cinnamon was one of the first spices sought in the 15th century European explorations, some say it indirectly led to the discovery of America.

        Flavor Trends

        Cinnamon still commands a place on the top ten list, as Americans discover there is much more to this spice than sweet treats. While its flavor and aroma evoke thoughts of hot mulled cider or fresh-from-the oven sticky buns, people are beginning to recognize cinnamon as a key ingredient in a number of savory dishes as well. Cinnamon is a staple in every cuisine worldwide, from North African to Latin American, Indian to Mediterranean, Asian to European. Recently, cinnamon has been receiving a lot of attention for its perceived health benefits with regard to diabetes and lowering cholesterol. Cinnamon consumption has already increased nearly 60 percent during the past two decades, and will continue to grow for years to come.



        Flavor & Aroma

        Sweet and pungent

        Sensory Profile

        Cinnamon is characteristically woody, musty and earthy in flavor and aroma. It is warming to taste. The finer the grind, the more quickly the cinnamon is perceived by the taste buds.

        ground cinnamon, spice

          What The Experts Say

          "I combine cinnamon with mustard seed, coriander seed, fennel seed, bay leaf and cayenne pepper to create a spiced lobster dish," says Chef Tom Colicchio, of Craft Restaurants, New York and Las Vegas.

          "Cinnamon is a great addition to slow-stewed Greek chicken," says Chef Cat Cora.

          Perfect Flavor Partners Include:
          allspice, black and red pepper, bittersweet chocolate, cardamom, chile peppers, cloves, coriander, cumin, fennel, ginger, nutmeg, paprika, and vanilla

          cinnamon plant, Cinnamomum
          Sep. 27, 2010 10:46 am
          What is the best way to ground up Cinnamon sticks. I end up with too large of pieces when I try a hand grater.
          Dec. 2, 2010 10:39 am
          I dust cinnamon on any food item that has bananas or apples in it, and always on oatmeal. For a quick and easy dessert, drizzle some Bailey's over a scoop of vanilla or butter pecan ice cream and sprinkle cinnamon over the scoop along with some chopped almonds or pecans. Delicious. I sprinkle cinnamon in most of my smoothies as well.
          Dec. 2, 2010 3:03 pm
          I always add cumin and cinnamon together to taco meat or chili verde. I also like to add to coffee grounds before I brew a cup. I would really like to know more about the supposed health benefits...
          Dec. 4, 2010 9:01 pm
          I've been told that cinnamon aids with digestion, and I love sprinkling cinnamon on my applesauce, apples or pears! It's also delish with pork chops or sweet potato's. Mmmm...
          Dec. 5, 2010 4:27 pm
          I love to brew coffee with a cinnamon stick. Rinse it off and reuse several times, it gets better the 2nd and 3rd time. I grate a little nutmeg in the grounds too. Mmmm good
          Jan. 23, 2011 12:15 pm
          I use cinnamon for a variety of things. I often sprinkle it in my coffee or tea!It is great on puddings, fruits, fruit sauces, poultry and pork dishes as well. The list goes on! Any candle, potpourri,or home decor with cinnamon fragrance, truly warms the room with a wonderful aroma and feeling.
          Feb. 7, 2011 9:04 am
          I love cinnamon on top of my oatmeal with brown sugar and milk for breakfast, so good, this morning added some blueberry's
          Feb. 7, 2011 9:06 am
          Saigon cinnamon is so good, a little more spice to it
          Nov. 28, 2011 7:14 pm
          Use a coffee grinder, I have had good results with that.
          Nov. 29, 2011 7:49 am
          Cinnamon is great in sweet soup, put the sticks in when you are cooking the fruit
          Nov. 29, 2011 2:13 pm
          Drinking a cup of hot tea with lemon juice and a cinnamon stick right now... mmmm.
          Nov. 29, 2011 4:14 pm
          You can never have enough cinnamon! My husband just used it in two different glazes for ham. Jack Daniels glaze & a Pineapple glaze. Very good!
          Nov. 30, 2011 7:48 am
          I love putting cinnamon in spicy dishes like chili, tacos, or spanish rice. Another unlikely and tasty boost for chili: unsweetened cocoa!
          Nov. 30, 2011 11:32 pm
          Cinnamon is totally essential in any stew broth.
          Dec. 2, 2011 4:37 pm
          Sprinkle cinnamon & a little allspice on fresh pineapple for an interesting flavour experience!
          anwar ahmed 
          Dec. 3, 2011 10:14 am
          It is for health too. Help in warming, reduce cholestrol, etc.
          Dec. 3, 2011 7:28 pm
          love it on my oatmeal use on many recipes what a spice!!
          Mar. 25, 2012 9:36 pm
          It's also good for Diabetics. It helps your blood sugar.
          May 16, 2012 4:52 pm
          a dash in veg. beef soup added a twang, but actually rather tasty.
          May 17, 2012 5:44 pm
          iv'e heard a lot about this spice i keep a shaker near my desk because it is said to reduce stress when you sniff it
          SA Mom 
          Nov. 27, 2012 4:58 am
          Try adding Cinnamon to Muesli and unflavoured yogurt for breakfast. Does wonders for the taste. Also add a dash to coffee for a wonderful uplifting experience.
          Nov. 28, 2012 10:28 am
          I make a chicken rub with cinnamon powder, chili powder and garlic powder and serve it with roasted sweet potatoes. Yummy!
          Nov. 29, 2012 9:07 pm
          Everybody loves cinnamon!
          Dec. 1, 2012 9:08 am
          Great! Now I'm going to have to grow another plant that doesn't grow in my zone. Then again, it justifies my desire for a green house! Woot!
          Dec. 2, 2012 10:01 pm
          My friend and I make cinnamon water since it seems to help regulate our blood sugar. I also add orange rind to the boiling water which also gives it a nice flavor. So far it's helped.
          Jun. 20, 2013 3:33 pm
          I am surprised that the article does not mention that Cassia, which is the "cinnamon" used mostly in America, contains approximately 100 times more Cumarin than the true cinnamon (Cinnamomum verum) from Sri Lanka. Cumarin can cause headaches and can even damage the liver. In Europe, it is considered a possibly cancerogenic substance. If you happen to use some cheaper kind of "cinnamon" (actually Cassia, often from China), and use it liberally e.g. for baking cinnamon rolls or cookies, less than one ounce of such cookies or rolls (less than half a roll, or one cookie) can already contain more than the daily threshold for Cumarin allowed in European food law. So if you use cinnamon frequently and love it, make sure it is the true cinnamon (Cinnamoum verum, or Cinnamomum Zeylanicum) from Sri Lanka, and not the cheaper Cassia plant.
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