STICKS OF SPICY GOODNESS
CINNAMON HAS LONG BEEN RECOGNISED AS DELICIOUS, BUT IT CAN ALSO BOOST YOUR HEALTH
This popular spice is widely used in all sorts of international cuisines and I use it a lot when making up some of my spice blends. I just love it! Cinnamon is classified as a spice as it is the edible, inner bark of the cinnamomum tree. The bark is hand rolled into long quills which are cut into about 9cm lengths which is what we use in our cooking. When people think of cinnamon they generally relate it to being used in sweet dishes, desserts in particular, but cinnamon is used in both sweet and savoury dishes, especially Middle Eastern cuisines. I love putting it in tagines and when I have that first bite, all beautiful travel memories of Morocco come flooding back There are two types of cinnamon; cinnamon verum (true cinnamon) and cassia cinnamon which is the more common variety, which doesn’t have the same health benefits of true cinnamon. Yes, cinnamon is also one of the healthiest spices in the world. Behind turmeric and nigella seeds, it carries a lot of health benefits. To name a few: may help reduce risks associated with heart disease contains powerful antioxidants is a natural food preservative regulates blood sugar levels has anti-inflammatory properties helps fight bacterial infections. So the moral of the story? Get more cinnamon into you! Here is a simple but ever so yummy Indian rice recipe that is great as a side if you have made a curry. Of course, you can cook the rice from scratch but this is the one thing I’m hopeless at cooking so I do cheat!