Cinnamon, native to India and Sri Lanka is the inner bark of various tree species such as Cinnamomun, a member of the laurel family known. The connection for special spicy cinnamon flavor is cinnamaldehyde, and this is also for non-related species such as cinnamon basil. Research shows that cinnamaldehyde is both a sedative and analgesic, and lowers blood pressure. Cinnamon stimulates the blood circulation especially in the extremities and traditionaltaken as a "warming" herb, sometimes in combination with ginger. As such, the spice is used to relieve the symptoms of colds, sore muscles and to. Cinnamon's essential oils have both antiviral and stimulating properties. It is also a traditional remedy for digestive problems. Cinnamon accelerates the digestion of fats and increases the activity of trypsin, an enzyme that breaks protein into the small intestine.
In the magic kingdom of cinnamon is burned asIncense, in bags and drunk as an infusion to bring about psychic powers and spiritual awareness and to promote healing and prosperity.
The ancient Egyptians used cinnamon for embalming and the Hebrews used the oil for anointing. Wreaths from the leaves of the cinnamon tree decorated Roman temple.
Most of the cinnamon used in North America is actually cassia, a related species, and native to China and Japan, although much of it now be imported directly from Indonesia and Vietnam. ThereSeveral species of cassia with different botanical names, but all under the appellative, false cinnamon thrown into a pot. Cassias This should not be confused with the legumes (the pea family) Cassias as senna. Cassia is hot and slightly bitter in comparison to Cinnamomun verum, cinnamon, or true, and it is in Chinese cuisine preferred. True cinnamon contains some of eugenol (the main component of clove oil) and other compounds that give it a sweet, subtle and complex flavorand for this Mexican and European chefs favor it. It is certainly preferred in dessert dishes.
Cinnamon loses its pungency rapidly, so it is best to store whole cinnamon sticks in a cool place in an airtight glass container, sanding the floors in powder in a coffee grinder as needed. Cinnamon is potent for about three months. Cinnamon will keep their flavor for about six months. Both will last twice as long if it is kept in the freezer.
Cinnamon is the keyComponent in the Indian spice mixture known as garam masala. Ideally, you should easily while whole spices over low heat in an un-oiled pan to toast, cool, then grind into a powder in an old coffee grinder for this purpose. Garam Masala provides the culinary coup de grace to spicy meat and chicken curries. It is always added at the end of cooking time. After grinding, the ratio should be as follows:
Garam Masala · 4Tbsp. Ground cinnamon
· 1 Tbsp. ground cloves
· 1 Tbsp. Cardamom
· 1 tsp. Ground mace
Only a few other spices to marry so well with sweet and savory dishes such as cinnamon.
Following are three recipes that manifests the versatility of this ancient spice. The first recipe from a traditional specialty of Alsace changed. The classic recipe uses goose, but here is the increasingly popular and available duck was replaced.
Roast duck with caramelized cinnamon apples
1 medium · duck
· 2 garlic cloves, cut into thin slices
· 4 firm, ripe apples, peeled, cored and cut into thin wedges
· Juice of 1 lemon
· 3 Tbsp. Honey
·¼ cup brandy or Calvados
· 1 tsp. ground cinnamon
Rinse the duck inside and out. Pat dry and season outside with salt, black pepper and dried sage, thyme, savory and / or appropriate herbs of your choice. Cut small slits in the duck and add the garlic slices into the incisions. Place the duck, breast up, in a large roasting pan (I like to cookPotatoes with the duck) and roast at 375f for up to two hours. I am in favor of well-done, crispy duck, but those who do not share this attitude can reduce the cooking time accordingly. As the duck cooks, sprinkle it with their own fat, removing the excess with a spoon. Reserve four Tbsp. the duck fat to supplement the caramelized apples.
While the duck is cooking, a mixture of the apple slices, honey, cinnamon, brandy, four tablespoons. Duck fat and lemon juice together in a large bowl. To allowto marinate for about an hour cooking time for the duck to the left and then bake in a shallow baking dish next to the duck at the same temperature. After about an hour the apples should be tender, golden and caramelized. If there is excess liquid in with the apples when the duck is ready, remove the duck from the oven and increase heat to boil the liquid again left. Be sure to burn the apples, however. Serve the duck with caramelized apples.
TheThe following recipe originally called for the use of bulgur wheat, but I've replaced millet from personal preference. It is also better for those who wish to reduce or eliminate wheat in their diet. I also added nutmeg and cardamom, spices, millet as complement very well.
Arabian · Lamb 1 lamb shoulder roast, boneless
· ½ cup of cooked millet,
· 1 medium onion, chopped
· 3 cloves garlic, minced
·2 Tbsp. Extra virgin olive oil
· 1 tsp. ground cinnamon
· 1 tsp. ground cumin
· 1 tsp. grated nutmeg
· 1 tsp. Cardamom
· 2 Tbsp. fresh mint, chopped
· 1 cup dried apricots, chopped
· ½ cup pine nuts.
· ½ cup dry red wine
· ½ cup vegetable or herb bouillon
· Salt and freshly ground black pepper to taste
The oilfry in a pan until the onion translucent, and then add the garlic flavor, cinnamon, cumin, nutmeg, cardamom, pine nuts, salt and pepper. While stirring, saute a few minutes longer and let cool. On cooling, add the cooked millet, dried apricots and mint. Open the lamb, spread out the filling and then roll up, tie the roast with string. Roast in preheated 350F oven for an hour before the wine, and has in the pan. Roast for another 30 minutes.Transfer the roast to a heated cover plate - with a lid or a foil - and then let it rest for 15 minutes before carving. Skim the excess fat from the frying pan and then place over medium heat, scraping the pan, remove the sediment. Allow sauce to reduce and slightly thicken. Add a little more wine if necessary, and if you will, more thickened with cornstarch or arrowroot powder. Carve the lamb and pour the sauce over the slices. Garnish with fresh mint, if desired. Serves six toeight.
Apple Cranberry Oatmeal Muffins 1 egg ·
· ¾ cup milk (soy or nut milk can be substituted)
· 1 cup dried cranberries
· 1 apple, chopped
· ½ cup butter, melted
· 1 cup whole wheat flour
· 1 cup quick oats, uncooked
· 1 / 3 cup brown sugar
· 5 teaspoons baking powder
· 1 teaspoon salt
·1 teaspoon nutmeg
· 2 teaspoon cinnamon
Beat the eggs into a bowl then add the dried cranberries, chopped apple, soy milk and melted butter. Mix the dry ingredients in another bowl, then fold into the egg mixture, just enough to moisten. Pour into greased muffin molds. Bake in preheated oven at 375 degrees for 25 to 30 minutes. Test for doneness with a toothpick. Power of 10 to 12 muffins.
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