The process of obtaining cinnamon is meticulous. At harvest, the bark is carefully stripped from the tree and left to dry under the sun. During this drying process, the bark naturally curls into the familiar form known as "quills." These quills are then either sold as-is or ground into a powder, which is the form most commonly used in cooking and baking.
Cinnamon’s applications in the culinary world are diverse and widespread. Ground cinnamon is a staple in baked goods, pairing beautifully with fruits like apples and pears in desserts such as pies, crumbles, and cobblers. In the West, it is often used in cinnamon rolls, cookies, and even as a topping for coffee or hot chocolate. Meanwhile, cinnamon plays a crucial role in various global cuisines. In Mexico, it adds depth to chocolate and yams, while in the Middle East, it enhances savory chicken and lamb dishes. On the Indian subcontinent, it flavors curries and is a key ingredient in spice blends like garam masala.
In contrast, Cassia, a close relative of true cinnamon, is more prevalent in the spice blends of East and Southeast Asia. This variety, while similar, is generally considered less delicate in flavor compared to Cinnamomum verum. Both types, however, share a characteristic reddish-brown hue and a sweet, pungent aroma that is both woody and earthy.
The flavor of cinnamon is warming and comforting, with a complexity that is musty and earthy. The spice’s aromatic qualities are heightened when finely ground, allowing it to quickly awaken the taste buds. This versatility, along with its rich history and global presence, solidifies cinnamon as a vital component in kitchens around the world, beloved for both its flavor and its warming qualities.
Global Culinary Spice: The Versatility and Appeal of Cinnamon
