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Cinnamon

learn about cinnamon spice Fine dining indian Food Magazine - September 2017 Issue

Cinnamon 

 spice of the month Article by Supriya

learn cinnamon spice

Cinnamon is an evergreen tree of the laurel family, characterised by oval-shaped leaves, thick bark, and a berry fruit. When harvesting the spice, the bark and leaves are the primary parts of the plant used. Sri Lanka is the largest producer and cinnamon from Sri Lanka and Seychelles is considered the best in the world.

learn about cinnamon spice of the month Fine dining Indian

Cinnamon is cultivated by growing the tree for two years, then cutting the stems at ground level. The following year, about a dozen new shoots form from the roots, replacing those that were cut. The trees grow to 10m. The dried inner bark of the cinnamon tree is the spice used in cooking. The longest, unblemished pieces of bark are rolled by hand to form compact curls and then dried.

The spice has a pleasant flavour and warm smell which has made it popular in cooking. The flavour of cinnamon is due to an aromatic essential oil. This essential oil is prepared by roughly pounding the bark, and keep it in water with salt or sea water to softening it, and then quickly distilling the whole. It is of a golden-yellow colour.
Cinnamon is commonly available as quills, quillings or ground into fine powder.

Cinnamon buds are also used as a spice.

Cinnamon has the unique ability to imitate the activity of insulin in the body. For those who are unfamiliar with the process of glucose metabolism, insulin is the chemical that helps your body regulate its levels of blood sugar (glucose). The spice can alter the metabolism of not only sugar but of carbohydrates as well. Some research shows that cinnamon can help lower LDL (bad) cholesterol, which is great for your heart health. The consumption of cinnamon is said to impact abdominal fat more so than fat found in other parts of your body. Cinnamon oil cures gastric debility and commonly used as an inhalation for colds and sinusitis.

Cinnamon is an evergreen tree of the laurel family, characterised by oval-shaped leaves, thick bark, and a berry fruit. When harvesting the spice, the bark and leaves are the primary parts of the plant used. Sri Lanka is the largest producer and cinnamon from Sri Lanka and Seychelles is considered the best in the world.

learn cinnamon spice

Cinnamon is cultivated by growing the tree for two years, then cutting the stems at ground level. The following year, about a dozen new shoots form from the roots, replacing those that were cut. The trees grow to 10m. The dried inner bark of the cinnamon tree is the spice used in cooking. The longest, unblemished pieces of bark are rolled by hand to form compact curls and then dried.

learn about cinnamon spice Tree spice of the month Fine dining Indian

The spice has a pleasant flavour and warm smell which has made it popular in cooking. The flavour of cinnamon is due to an aromatic essential oil. This essential oil is prepared by roughly pounding the bark, and keep it in water with salt or sea water to softening it, and then quickly distilling the whole. It is of a golden-yellow colour.
Cinnamon is commonly available as quills, quillings or ground into fine powder.

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Finediningindian Magazine previous issues

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