Cinnamon Craze by Bitzi
Cinnamon has gone down in history as one of the most treasured spices from the East.
Pies. Breads. Puddings. Cinnamon is almost always paired with desserts. The smell of it reminds us of the fall and winter seasons, full of holidays and family gatherings. Interestingly, the spice did not originate in these cold climates that we most associate it with. Instead, when cinnamon was first brought back by the Polo explorers visiting the East, the spice had come from the islands of Sri Lanka.
Cinnamon by Tianyake
The tree above is called Cinnamomum verum, or zeylanicum. “True Cinnamon”, or Ceylon cinnamon, is a shrub-like plant that is grown for its bark. Naturally, when we think of bark, we think of the dirty and brittle chips that fall off the sides of trees. Cinnamon bark is best when it is taken from very pale, young shoots. It is softer and and sweeter. The picture below shows the cinnamon shoots and their cases, or cassia. Notice how the case looks like an actual bark, and the cinnamon rolls (once dried) look like the sticks we find on shelves today.
Cinnamon and Cassia by FotoosVanRobin
But just because it is bark and already dried out does not mean that it can keep for long periods of time. Cinnamon does not last that long, especially ground cinnamon. The best way to keep cinnamon is to buy the sticks themselves and keep them in an air-tight container in a dark place. If you are using ground cinnamon, buy only what you need and a little more. Ground cinnamon goes stale after a few weeks and needs to be replaced. Otherwise, it turns bitter and stale.
As mentioned before, cinnamon does not only come to the table as a dessert. When the Polos brought back the cinnamon, the first country to buy the spice in bulk was France. For a long time, cinnamon was used in French cuisine as a compliment to meat and vegetable dishes. Though not as popular today in France, the spice can still be seen as a main ingredient in Canadian dishes in which old-fashioned French cooking is still alive. After France, the Netherlands and and England began to obsess over the spice, so much so that their stockpiles grew so large that prices began to fall. In response, cinnamon houses burned their product to maintain the prices. A few investors even tried to plant cinnamon trees in various areas of Europe, thought impossible by the tropical weather that it was found in. To compensate, the colonies that were taken by European powers in the West Indies, South America, and other Southeast Asian islands became breeding grounds for the cinnamon shrubs. What was not sold was ground up, selling for a lower price as a medicinal product or lower-grade cooking ingredient.
Outside of Europe, Middle Eastern cultures almost always use the spice in tagines and rice dishes. In India and Southeast Asia, of course, cinnamon is a main ingredient in curries and sauces. It is no wonder that many homeopathic recipes come from this area of the world. Much of what is found in these cuisines contain herbs and spices that promote optimal health. Cinnamon is one of them.
Since ancient times, cinnamon has been used as a digestive in resolving upset stomachs. It’s warm and stimulating effects calm down the acidic explosions that may occur due to overeating or disagreeable foods. It further helps to soothe gas, bloating, and nausea. It also aids in the recovery of gastrointestinal infection. Many teas meant for digestive health or to calm down for a good night’s rest incorporate cinnamon in their mixes. For children, cinnamon is a safe treatment for the common cold or respiratory infections. The most common way to use cinnamon as a medicinal spice is to use it in an infusion, or tea, or as a tincture. Most recently, cinnamon has been seen to stabilize blood sugar levels in the body. Taken regularly as part of a long-term regimen, it works with insulin to bring blood sugars back to homeostasis.
How surprising that a spice that was originally used for medicine in ancient cultures, and which became popular for its pleasing taste and use in cooking, has now come back to heal us once again.
Cinnamon Varieties by FotoosVanRobin
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