A sprinkle of cinnamon
A SPICE BOX STAPLE, CINNAMON OR DALCHINI WORKS WELL IN BOTH MAINS AND DESSERTS AND IS GREAT FOR HEALTH TOO
Everyone loves the dense, woody aroma that emanates from a steaming hot cup of cappuccino or cinnamon dusted cookies.
Cinnamon was one of the first spices to be used in the ancient world. It was brought into Egypt as early as 2000 BC. Closer home we find records of its existence in Sri Lanka from 13th century onwards. In fact, so coveted was cinnamon that the Portuguese colonised Sri Lanka for it but were eventually defeated by the Dutch who controlled world prices by limiting its supply.
ALL ABOUT CINNAMON
An evergreen tree of the laurel family, Sri Lanka is its largest producer and perhaps the best cinnamon comes from our neighbour. The leaves are large, leathery and shiny and the tree reaches about 35 feet. The dried inner bark of the tree holds the spice. The longest, unmarked pieces are rolled by hand to form curls and then dried. The long, thin scrolls are called quills and are brittle in nature whilst the ones that fragment in the process of handling are quillings.
CULINARY USES
Today, there are primarily two varieties of cinnamon available — Cassia cinnamon from China, Vietnam and Indonesia and Ceylon cinnamon from Sri Lanka, India, Brazil and the Caribbean. The cheaper variety, Cassia cinnamon has a stronger flavour while Ceylon cinnamon is mellow and sweet. So select your cinnamon according to the flavour you wish to impart to your food.
“Extremely versatile this spice works well in curries, rice, meats and desserts. And across all types of cuisines not just Indian. It’s perfect in slow roasts especially meats. In our homes it forms part of the spice blend in the garam masala mix with other spices such as cloves, cardamom and peppercorns,” says Varun Kinger, Outlet Head Chef, Rivers To Oceans, Mumbai.
STORAGE AND SELECTION
Cinnamon is usually available as quills, quillings or in a fine powder in bottles.
Often the buds are used as a spice. When purchasing cinnamon check that the quills are whole and not chipped. It is easier to grind cinnamon at home as the store bought versions lose their flavour quickly and end up tasting like sawdust. Buy small quantities and consume in a month.
CURATIVE PROPERTIES
Cinnamon is a great spice and has its heels dug in traditional cooking. It is used in everything from Indian desserts to tea.
But it also has healing value. “Cinnamon helps to regulate insulin levels. Half a tsp of cinnamon in a glass of boiling water 2 times a day can help to bring down insulin resistance and better control sugar levels.
Cinnamon is also highly anti- inflammatory and can help protect and repair tissue from damage. It is also high in anti- oxidants. But you must make sure that you use Ceylon cinnamon for health benefits,” says nutritionist and food coach Anupama Menon.
The commercial cinnamon that you generally buy off the rack in grocery stores may be harmful due to the higher concentration of coumarin ( flavouring agent) present in it, this commercial cinnamon is called cassia cinnamon. In sensitive people it may affect their liver. So always choose the authentic Ceylon cinnamon for all health benefits.