Arm Your Spice Cabinet: Cinnamon

Latin name: Cinnamomum cassia (common ‘cinnamon’ in North America), Cinnamomum verum, Cinnamomum zeylanicum (true cinnamon, used medicinally)

History of cinnamon: There are many different species of cinnamon used and in all of them the inner bark of this tropical evergreen tree is used medicinally and in cuisine. C. zeylanicum is known as true cinnamon and has a lighter color and sweeter taste than cassia cinnamon. In ancient Egyptian times, cinnamon was used medicinally as to flavor beverages. It was also used in the embalming process to help preserve bodies. In medieval Europe, cinnamon was a common ingredient found in many meals. Most meals of this time were prepared in a single cauldron so it was common to find meat and fruit together and cinnamon helped bring these flavors together. Mince pie, a typical combination from this time, still exists today. Demand for cinnamon has remained high thorough its history and in 1536 the Portuguese invaded Sri Lanka and after that the Sinhalese King paid the Portuguese 110,000 kilograms of cinnamon annually. The Dutch, after capturing Sri Lanka in 1636, developed a system of cultivation in which the shoots of the tree are continually cropped almost to ground level, resulting in a low bush with dense branches. From these, come the finest cinnamon quills. Cinnamon comes in ‘quills’, strips of bark rolled one in another. The best varieties are generally parchment like in appearance. Cassia is very similar to cinnamon and here in North America, little distinction can be seen, look for the very light brown and fine powder of true cinnamon.

Culinary uses: Cinnamon and cassia are frequently used in many dessert dishes. Commonly it is found in cakes, rice puddings, chocolate dishes and with fruit particularly apples and pears. It is common in Middle Eastern and North African dishes to flavor lamb tagines or stuffed eggplant. It is often found in curries and pilaus and in garam marsala found in Indian cooking. Spiced mulled wines, ciders, creams and syrups are all places cinnamon hides. Mexico is the largest importer of cinnamon where it is drunk with coffee and chocolate, yummy!

Taste: spicy, sweet and warming

Medicinal uses: Cinnamon due to the warming nature of this herb is a circulatory stimulant. This means that it helps to move blood to tiny vessels around the body. Due to this stimulant effect it is also useful in colds and flus. Cinnamon has many positive effects on the digestive system. It helps to soothe gas and bloating and is therefore very useful for intestinal spasms or colic. Cinnamon has a drying effect and can be used to help reduce persistent diarrhea. Several polyphenolic polymer compounds which enhance the action of insulin and improve glucose and fat metabolism are found in cinnamon.

Storage: Whole cinnamon quills will keep their flavor indefinitely. Unfortunately it is difficult to grind. If ground cinnamon is purchased, like other powdered spices, store in airtight glass container away from heat or light and purchase small quantities for optimal freshness.