print Print this page

Cinnamon

In season all year

Food Description:

Cinnamon comes from a tree originating in Ceylon. Both the bark from the outer layers of the tree and quills from the smooth inner side of the bark are sold commercially. Generally, cinnamon bark is ground into a coarse, dark-brown powder with a distinct cinnamon aroma and slightly flat taste. Cinnamon quills are made by rolling very fine layers of bark into long sticks and cutting them to a smaller size to sell. When the quills are ground, the powder is very fine and light brown. Often we mistake cassia bark for cinnamon.

To Buy
Buy in powder or quills. Ideally you should buy your spices from a specialised supplier with a high turnover of produce.

To Store
Store in an airtight container in the pantry. Whole quills should last at least 3 years, ground cinnamon should be used within 15 months.

To use

Cinnamon bark is best used in meat dishes and recipes where the perfume of cinnamon is not desired. Cinnamon quills have an aromatic fragrance and can be put into stewed compotes of fruit and used to flavour curries. Ground cinnamon quills are the best quality of cinnamon to use in cooking and is particularly recommended for baking.

General Information:

Category: Spice
To Buy: Buy in powder or quills. Ideally you should buy your spices from a specialised supplier with a high turnover of produce.
To Store: Store in an airtight container in the pantry. Whole quills should last at least 3 years, ground cinnamon should be used within 15 months.
Tips and Tricks: Cinnamon goes beautifully in all sweet dishes, and is a common ingredient in Mexican cooking. A piece of cinnamon quill can be added to a coffee plunger, mulled wine, poached fruit, and exotic rice dishes. Cinnamon, cumin, and mustard seeds combined make a delicious Middle Eastern flavour and works well in meat casseroles.

Nutrition (100 Grams):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Extremely High

Cooking:

Cooking Tips: Cinnamon bark is best used in meat dishes and recipes where the perfume of cinnamon is not desired. Cinnamon quills have an aromatic fragrance and can be put into stewed compotes of fruit and used to flavour curries. Ground cinnamon quills are the best quality of cinnamon to use in cooking and is particularly reccomended for baking.

Benefits the Following Health Conditions:*

Bacterial Infections
Digestive Disorders
Fungal Infections
Indigestion
 Diabetes
Flatulence
High Blood Cholesterol
Nausea

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Facebook Twitter RSS