Profile: Cinnamon comes from the bark of Cinnamomum species. Cinnamomum is a tree grown in Indonesia, China, India and Vietnam. Cinnamaldehyde, an essential oil, provides the spicy flavor, sweet scent, and warm heat.
Cinnamon is grown for around 2 years. Next, a stump is removed, from which dozens of little shoots will emerge. Aim for a two-inch diameter shoot. After shaving the green outer bark, the inner bark is crushed and tapped until it separates from the wood's heart. Large sheets of inner bark are removed, sliced into strips, and dried. These strips are then twisted into cinnamon quills and dried in ovens or outside in the sun. The quills are then put out into the world to tan.
Indian cinnamon (Cinnamomum loureiroi) is also known as Saigon cinnamon. Indian cinnamon is the strongest cinnamon, containing 25% cinnamaldehyde in its essential oil.
As a result, Indian cinnamon is known as the butt-kicker of spices. Bakers, take note: Use this cinnamon in spice cakes, cookies, and especially cinnamon rolls. A pinch put to ready-to-use coffee grounds or espresso powder before watering gives the ordinary cup a boost.
|Basic Prep:||Ready to use as is, no preparation is necessary.|
|Shelf Life:||1.5 Years.|
|Ways To Use:||Cinnamon is a spice that can be used in many different ways. It has been used in Chinese Five Spice Powder or Garam Masala, and Indian Spice Blend. It's great for bread, cookies and drinks as well as cakes and puddings. It can also be used to make curries, soups, stews, and curries of meat and vegetables.|
|Cuisine:||American, Asian, Indian, South American, Southeast Asia, Vietnamese|
|Country of Origin:||Indian|
|Taste & Aroma:||Bitter or Astringent, Pungent, Sweet.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|