Healthy Food Database
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.
Category: Spice
In Season:
all year
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 & 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.
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.
Nutrition per 100 Grams:
Salicylates:
Extremely High
Benefits the Following Health Conditions:*
Bacterial Infections
Flatulence
Indigestion
Diabetes
Fungal Infections
Nausea
Digestive Disorders
High Blood Cholesterol
* 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.
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