Cinnamon
Cinnamon is a spice that is the inner bark of the branches of a small evergreen tree (Cinnamonum zeylanicum) native to Sri Langka and India, has an orange-brown color and a sweet, distinctive flavor and aroma, usually sold in rolled-up stick (quills) or ground and is used for sweet and savory dishes and as a garnish, also known as Ceylon cinnamon.
History And Origin of Cinnamon
Cinnamon has been in use by humans for thousands of years—as early as 2,000 B.C. Egyptians employed it, as well as the related spice cassia, as a perfuming agent during the embalming process, and it was even mentioned in the Old Testament as an ingredient in anointing oil. Evidence suggests it was used throughout the ancient world, and that Arab traders brought it to Europe, where it proved equally popular. Legend holds that the Roman emperor Nero burned as much as he could find of the precious spice on the funeral pyre of his second wife Poppaea Sabina in A.D. 65 to atone for his role in her death.
The Arabs transported cinnamon via cumbersome land routes, resulting in a limited, expensive supply that made the use of cinnamon a status symbol in Europe in the Middle Ages. As the middle class began to seek upward mobility, they too wanted to purchase the luxury goods that were once only available to noble classes. Cinnamon was particularly desirable as it could be used as a preservative for meats during the winter. Despite its widespread use, the origins of cinnamon was the Arab merchants’ best-kept secret until the early 16th century. To maintain their monopoly on the cinnamon trade and justify its exorbitant price, Arab traders wove colorful tales for their buyers about where and how they obtained the luxury spice. One such story, related by the 5th-century B.C. Greek historian Herodotus, said that enormous birds carried the cinnamon sticks to their nests perched high atop mountains that were insurmountable by any human. According to the story, people would leave large pieces of ox meat below these nests for the birds to collect. When the birds brought the meat into the nest, its weight would cause the nests to fall to the ground, allowing the cinnamon sticks stored within to be collected. Another tall tale reported that the cinnamon was found in deep canyons guarded by terrifying snakes, and first-century Roman philosopher Pliny the Elder proposed that cinnamon came from Ethiopia, carried on rafts with no oars or sails, powered by “man alone and his courage.”
Struggling to meet increasing demand, European explorers set out to find the spice’s mysterious source. Christopher Columbus wrote to Queen Isabella, claiming he had found cinnamon and rhubarb in the New World, but when he sent samples of his findings back home, it was discovered that the spice was not, in fact, the coveted cinnamon. Gonzalo Pizarro, a Spanish explorer, also sought cinnamon in the Americas, traversing the Amazon hoping to find the “pais de la canela,” or “cinnamon country.”
Around 1518, Portuguese traders discovered cinnamon at Ceylon, present-day Sri Lanka, and conquered its island kingdom of Kotto, enslaving the island’s population and gaining control of the cinnamon trade for about a century until the Ceylon kingdom of Kandy allied with the Dutch in 1638 to overthrow the Portuguese occupiers. The Dutch defeated the Portuguese but held the kingdom in their debt for their military services, so once again Ceylon was occupied by European traders, handing the cinnamon monopoly over to the Dutch for the next 150 years. Ceylon then was taken over by the British in 1784 after their victory in the fourth Anglo-Dutch War, but by 1800, cinnamon was no longer an expensive, rare commodity, as it had begun to be cultivated in other parts of the world, and other delicacies such as chocolate and cassia, which has a flavor similar to cinnamon, began to rival it in popularity.
Today, we typically encounter two types of commercial cinnamon: Ceylon and cassia cinnamon. Cassia cinnamon is primarily produced in Indonesia and has the stronger smell and flavor of the two varieties. This cheaper variety is what we usually buy in grocery stores to sprinkle on our apple pies or French toast. The more expensive Ceylon cinnamon, most of which is still produced in Sri Lanka, has a milder, sweeter flavor popular for both baking and flavoring hot drinks such as coffee or hot chocolate.
Types of Cinnamon
There are hundreds of types of Cinnamon. But only 4 types or varieties of Cinnamon are used for commercial purposes.
Coumarin is a substance that can cause liver damage or complete failure. Only Ceylon Cinnamon has low levels of Coumarin, while all other varieties of Cinnamon have high levels of Coumarin.
How to Grow Cinnamon
How to Cook Cinnamon
There are so many ways cooking with cinnamon can be done! It is a great spice which can be added to variety of dishes to make them tastier and healthier.
Ground cinnamon is gorgeous cooked with apples or in baked goods, sprinkled over baked fruit and custards. Added whole to casseroles, mulled wine and punch. Beat into butter with a little sugar and spread on toast. Soak a cinnamon stick in herbal tea before drinking; add to water when boiling rice.
Sources
@ Webster's New World Dictionary of Culinary Arts by Steven Labensky, Gaye G. Ingram, Sarah R. Labensky
@ http://www.history.com/news/hungry-history/cinnamons-spicy-history
@ https://www.cinnamonvogue.com/Types_of_Cinnamon_1.html
@ https://www.motherearthliving.com/gardening/growing-tropical-cinnamon-ze0z1101zdeb
@ https://www.bbcgoodfood.com/glossary/cinnamon
@ https://www.thesuperfoods.net/cinnamon/cooking-with-cinnamon
@ www.bbc.co.uk/food/cinnamon
Cinnamon is a spice that is the inner bark of the branches of a small evergreen tree (Cinnamonum zeylanicum) native to Sri Langka and India, has an orange-brown color and a sweet, distinctive flavor and aroma, usually sold in rolled-up stick (quills) or ground and is used for sweet and savory dishes and as a garnish, also known as Ceylon cinnamon.
 |
History And Origin of Cinnamon
Cinnamon has been in use by humans for thousands of years—as early as 2,000 B.C. Egyptians employed it, as well as the related spice cassia, as a perfuming agent during the embalming process, and it was even mentioned in the Old Testament as an ingredient in anointing oil. Evidence suggests it was used throughout the ancient world, and that Arab traders brought it to Europe, where it proved equally popular. Legend holds that the Roman emperor Nero burned as much as he could find of the precious spice on the funeral pyre of his second wife Poppaea Sabina in A.D. 65 to atone for his role in her death.
The Arabs transported cinnamon via cumbersome land routes, resulting in a limited, expensive supply that made the use of cinnamon a status symbol in Europe in the Middle Ages. As the middle class began to seek upward mobility, they too wanted to purchase the luxury goods that were once only available to noble classes. Cinnamon was particularly desirable as it could be used as a preservative for meats during the winter. Despite its widespread use, the origins of cinnamon was the Arab merchants’ best-kept secret until the early 16th century. To maintain their monopoly on the cinnamon trade and justify its exorbitant price, Arab traders wove colorful tales for their buyers about where and how they obtained the luxury spice. One such story, related by the 5th-century B.C. Greek historian Herodotus, said that enormous birds carried the cinnamon sticks to their nests perched high atop mountains that were insurmountable by any human. According to the story, people would leave large pieces of ox meat below these nests for the birds to collect. When the birds brought the meat into the nest, its weight would cause the nests to fall to the ground, allowing the cinnamon sticks stored within to be collected. Another tall tale reported that the cinnamon was found in deep canyons guarded by terrifying snakes, and first-century Roman philosopher Pliny the Elder proposed that cinnamon came from Ethiopia, carried on rafts with no oars or sails, powered by “man alone and his courage.”
Struggling to meet increasing demand, European explorers set out to find the spice’s mysterious source. Christopher Columbus wrote to Queen Isabella, claiming he had found cinnamon and rhubarb in the New World, but when he sent samples of his findings back home, it was discovered that the spice was not, in fact, the coveted cinnamon. Gonzalo Pizarro, a Spanish explorer, also sought cinnamon in the Americas, traversing the Amazon hoping to find the “pais de la canela,” or “cinnamon country.”
Around 1518, Portuguese traders discovered cinnamon at Ceylon, present-day Sri Lanka, and conquered its island kingdom of Kotto, enslaving the island’s population and gaining control of the cinnamon trade for about a century until the Ceylon kingdom of Kandy allied with the Dutch in 1638 to overthrow the Portuguese occupiers. The Dutch defeated the Portuguese but held the kingdom in their debt for their military services, so once again Ceylon was occupied by European traders, handing the cinnamon monopoly over to the Dutch for the next 150 years. Ceylon then was taken over by the British in 1784 after their victory in the fourth Anglo-Dutch War, but by 1800, cinnamon was no longer an expensive, rare commodity, as it had begun to be cultivated in other parts of the world, and other delicacies such as chocolate and cassia, which has a flavor similar to cinnamon, began to rival it in popularity.
Today, we typically encounter two types of commercial cinnamon: Ceylon and cassia cinnamon. Cassia cinnamon is primarily produced in Indonesia and has the stronger smell and flavor of the two varieties. This cheaper variety is what we usually buy in grocery stores to sprinkle on our apple pies or French toast. The more expensive Ceylon cinnamon, most of which is still produced in Sri Lanka, has a milder, sweeter flavor popular for both baking and flavoring hot drinks such as coffee or hot chocolate.
There are hundreds of types of Cinnamon. But only 4 types or varieties of Cinnamon are used for commercial purposes.
With the exception of Ceylon Cinnamon, Cassia, Saigon and Korintje Cinnamon are also classified under the Cassia Cinnamon category because they are very similar to each other with only slight variations in color, taste, shape and Coumarin content.
All Cassia type Cinnamon are hard and have high levels of Coumarin a substance known to cause liver damage, while Ceylon Cinnamon is the only soft and brittle Cinnamon with ultra low Coumarin levels.
Most of Europe used Ceylon Cinnamon primarily because this was the first spice European explorers (Portuguese, Dutch and British) brought back from their conquests of Ceylon (Sri Lanka) nearly 400 years ago. But cheaper Cassia has made inroads and has come to dominate the market.
Coumarin is a substance that can cause liver damage or complete failure. Only Ceylon Cinnamon has low levels of Coumarin, while all other varieties of Cinnamon have high levels of Coumarin.
How to Grow Cinnamon
Cinnamon is well known for its culinary uses, yet it is hardly ever grown in ordinary home settings. It’s easy to grow, however. As long as the soil is kept slightly dry, a potted cinnamon plant can thrive for years without special care. You can keep the plants as small as 3 feet by pruning regularly, or you can repot them over time into a 12- to 14- inch pot and allow them to reach up to 8 feet tall.
The leathery, rich reddish bronze juvenile growth provides a nice contrast to the dark green mature leaves. (However, mature leaves will remain light green if plants are kept in high light.) Sprays of small white flowers appear in summer. The purplish black berries are inedible; it’s the bark that is harvested for its culinary qualities.
Both the stem and bark are highly aromatic, and it’s the inner bark that is used as a spice. Even small stems can be scratched to release a rich cinnamon fragrance. True cinnamon is often confused with cassia, also known as Chinese or Vietnamese cinnamon (Cinnamomum cassia). Although the latter is more common in the United States as a spice and is often offered for sale as true cinnamon, it’s not as aromatic, and it has a stronger, more assertive flavor. True cinnamon (C. zeylanicum) can be grown from seed, vegetative cuttings, or grafts, but it is more difficult to propagate vegetatively than cassia.
On occasion, cinnamon produces seeds, which can be picked and planted. These seeds must be picked when ripe (black in color) and planted right away because seed viability is limited.
Plant Particulars
SIZE AND FORM: 3 to 8 feet depending on pruning and container size; shrub
BLOOM SEASON: Spring to summer
FRUITING SEASON: Grown for its bark
FAMILY: Lauraceae
ORIGIN: Sri Lanka, Madagascar, and southwest India
BLOOM SEASON: Spring to summer
FRUITING SEASON: Grown for its bark
FAMILY: Lauraceae
ORIGIN: Sri Lanka, Madagascar, and southwest India
Growing Conditions
LIGHT: Full to partial sun
SOIL: Well-drained, acidic potting mix (half sphagnum moss and half perlite)
MINIMUM INDOOR TEMPERATURE: 60 degrees
HARDINESS OUTDOORS: Zone 10; protect from frost
SOIL: Well-drained, acidic potting mix (half sphagnum moss and half perlite)
MINIMUM INDOOR TEMPERATURE: 60 degrees
HARDINESS OUTDOORS: Zone 10; protect from frost
Care
FERTILIZING: Moderate feeder; fertilize weekly or biweekly, but only during active growth (late winter until fall).
PRUNING: Prune at any time for harvest or to prevent plants from becoming too tall or wide.
PRUNING: Prune at any time for harvest or to prevent plants from becoming too tall or wide.
Potential Problems
PESTS: Mealybugs
FOLIAR DISEASE: Not susceptible; leaf edges turn brown if salt (fertilizer) levels get too high
ROOT DISEASE: Susceptible to root rot if not kept on the dry side
FOLIAR DISEASE: Not susceptible; leaf edges turn brown if salt (fertilizer) levels get too high
ROOT DISEASE: Susceptible to root rot if not kept on the dry side
Harvesting Cinnamon Sticks
Cinnamon sticks are simply dried bark from a mature cinnamon plant; you can easily harvest your own. Commercial cinnamon is cut into uniform lengths and graded according to thickness, aroma, and appearance. Stems are continually cut back to stimulate new stem growth for harvesting. Some recipes call for mature wood; others call for young whips (stems). We like using the young whips because they are more fragrant and seem to hold their aromatic properties better than the older wood. Try both to see which you prefer.
Harvesting bark from young whips. Cut the whips into 3-inch segments. Score the bark lengthwise from end to end, cutting just deep enough to loosen the bark. Peel off the bark, which will naturally curl. Dry in an open, airy, warm spot such as on a kitchen counter. For a thicker, compact stick, layer the bark pieces inside one another before drying. Once dried, the sticks can be shaved for the spice or used in a mulling mix.
Harvesting outer bark of mature wood. Cut stems into 3-inch segments. Make a lengthwise slice halfway into the stem, but do not go all the way through. The bark will not peel as easily as it does from a younger stem. Instead, scrape out the core and pithy inner lining, then allow the remaining bark to dry completely. You can layer several pieces of bark together to produce a thicker stick called a quill.
There are so many ways cooking with cinnamon can be done! It is a great spice which can be added to variety of dishes to make them tastier and healthier.
Ground cinnamon is gorgeous cooked with apples or in baked goods, sprinkled over baked fruit and custards. Added whole to casseroles, mulled wine and punch. Beat into butter with a little sugar and spread on toast. Soak a cinnamon stick in herbal tea before drinking; add to water when boiling rice.
Sources
@ Webster's New World Dictionary of Culinary Arts by Steven Labensky, Gaye G. Ingram, Sarah R. Labensky
@ http://www.history.com/news/hungry-history/cinnamons-spicy-history
@ https://www.cinnamonvogue.com/Types_of_Cinnamon_1.html
@ https://www.motherearthliving.com/gardening/growing-tropical-cinnamon-ze0z1101zdeb
@ https://www.bbcgoodfood.com/glossary/cinnamon
@ https://www.thesuperfoods.net/cinnamon/cooking-with-cinnamon
@ www.bbc.co.uk/food/cinnamon
Comments
Post a Comment