Cinnamon is a fragrant spice high in calcium, iron, and manganese and can assist with toothaches and gastritis. As a result, it is suitable for culinary and therapeutic purposes. Cinnamon sticks have a more delicate flavor than powdered cinnamon and may be kept in an airtight container for up to a year. You may powder them and add them to curries and desserts, or you can add them whole to ice cream or relaxing hot liquids. Of course, cinnamon bark by any other name would taste just as good…or so the adage goes. Unfortunately, there is considerable misunderstanding about cinnamon kinds since the common word refers to numerous different types of cinnamon which are similar but not the same.
If you buy ground cinnamon in the United States, you most likely purchase Cinnamomum cassia, often known as cassia or Chinese cinnamon. This cinnamon is originally from Indonesia, but it currently flourishes in tropical areas all over the world. Cinnamomum burmannii is another species that is frequently marketed as cassia cinnamon. It is also known as Korintje cinnamon or Indonesian cinnamon. Cinnamomum loureiroi (syn. C. loureirii) is a third species of cinnamon confined to Southeast Asia. Saigon cinnamon, Vietnamese cinnamon, and Vietnamese cassia are all names for it. Cinnamomum loureiroi (syn. C. loureirii) is a third species of cinnamon confined to Southeast Asia. Saigon cinnamon, Vietnamese cinnamon, and Vietnamese cassia are all names for it.
In other areas of the globe, Cinnamomum Verum (syn. C. zeylanicum) is known as Ceylon cinnamon and is regarded as the “real cinnamon.” Ceylon cinnamon is indigenous to Sri Lanka (formerly known as Ceylon). It’s known as Canela in Mexico. There are about 100 distinct varieties of cinnamon trees in the globe, but these four are the most frequent in trade. Therefore, when distinguishing between these general forms of cinnamon, we’ll use the terms cassia cinnamon or Ceylon cinnamon.
Cinnamon Varieties: Taste Differences
Cassia cinnamon is spicier and more pungent, while Ceylon cinnamon is thought to be sweeter and lighter in flavor. However, Saigon cinnamon has the most intense spicy and sweet taste of all cinnamons due to its increased essential oil level.
- Cinnamon sticks, often known as quills, are dried pieces of cinnamon tree bark. These are frequently used in decoctions such as herbal tea, mulled wine, and apple juice. Ceylon cinnamon sticks in bulk contain numerous layers of thin bark, whereas Cassia cinnamon sticks have a single layer of thick bark.
- Cinnamon chips are finely chopped particles of cinnamon bark. Cinnamon chips can be purchased from apothecaries such as Mountain Rose Herbs, or cinnamon sticks can be smashed into smaller bits. These are quick ways to add cinnamon to tea blends when you don’t want to use an entire cinnamon stick in bulk.
Cinnamon of all varieties can be consumed in tiny doses to flavor food or desserts. Cinnamon’s therapeutic (medicinal) dosage ranges from 1 to 6 grams per day.
Cinnamon is a versatile fragrant spice with several applications. It was used in aromatic fragrances and anointing oils in biblical times. However, cinnamon’s most prevalent application is in cooking. With these easy instructions, you can learn to utilize cinnamon sticks for cooking in various sweets and cuisines. Cinnamon sticks can be used to flavor milk for custards and flans. Pour cold milk into a saucepan, bring to a simmer, and then remove from the heat. Allow the milk and cinnamon to be steep until ready to create the custard. Before using the milk, remember to remove the cinnamon sticks for cooking. Cinnamon sticks can be used to enhance the flavor of rice pudding. Cook the cinnamon sticks in the pudding mixture. Remove the cinnamon sticks from the pudding while serving.
Therapeutic doses of cinnamon can create health difficulties in certain people, particularly those on blood-thinning drugs or liver or renal disorders. Therefore, before consuming cinnamon tea regularly, consult with your doctor.