The Christmas spice
Everyone knows it, this wonderful fragrance, the cinnamon exudes. This pleasant sweet, woody aroma, delicate and immediately intense. We immediately connect this spice to Christmas, delicious fragrant cookies and mulled wine. It warms the heart and is a typical Christmas spice in Europe.
Cinnamon is one of the oldest spices in the world and has its origins in Ceylon. In the past, noblemen used cinnamon not only as a spice, but also as a beauty remedy and medicine for cough, runny nose and all kinds of heart problems.
It is an old known spice. Yes, one of the oldest. Already in the 3rd millennium BC it was imported from China. In the Old Testament it was mentioned as an incense. The Roman Empire also imported it on a grand scale. Although it was not used at that time as a spice for food. There are only culinary records where cinnamon was used at that time to aromatize wine.
Only from the Middle Ages cinnamon was increasingly used for the preparation of food. Today it is one of the most consumed spices in the world, especially where it grows.
Cinnamon sticks are used in the modern kitchen to prepare fruit desserts and savory meat dishes. In addition, cinnamon from the Christmas bakery and mulled wine is indispensable. Try it in a nice hot cup of coffee.
In China, much is spiced with cinnamon. The well-known Chinese five spices blend has cinnamon as the main ingredient. And this spice mixture is used universally there. In addition one uses the spice for the special country-typical cooking methods.
Chinese cooking methods:
- Cooking in seasoning broth
- Red braising
In Thailand, too, cinnamon sticks are usually used in casseroles and to prepare traditional broths.
Cassia cinnamon is more aromatic due to its high coumarin content. But the coumarin is not harmless to the human body, however small children should not consume so much. Ceylon cinnamon contains only small amounts of coumarin and is considered to be healthier and of higher quality.
Where do cinnamon sticks come from?
These cinnamon sticks are from Ceylon. The botanical name is Cinnamomum Zeylanicum and grows in Sri Lanka (formerly called Ceylon). Cinnamon sticks are obtained from the inner bark of twigs and sprouts of the cinnamon tree. The cinnamon tree is an evergreen tree of the plant family Lauraceae - laurel family. It has a height of up to 15 meters and needs a humid tropical climate and a loose soil.
Typical for Ceylon cinnamon sticks are the paper thin bark pieces from which they are rolled. The thinner the individual pieces of bark, the higher its quality. These quality characteristics are classified by the Ekelle table, where E00000 denotes the highest quality and bark pieces are meant below 0.2mm thick.
Like all spices, place in an airtight container and store it in a cool, dry place, well protected from sunlight. An ideal temperature would be 15 ° C. Please do not store it in any place it might get warm and humid and may spoil.