Cinnamon

Cinnamon sticksCinnamon verum comes from the plant Cinnamomum zeylanicum, a small, bushy, evergreen tree. It is considered to be the ‘true cinnamon”.  Cinnamon verum is a close relative of cassia and tejpat, it is also called Ceylon cinnamon or Sri Lankan cinnamon, and is typically more expensive than the cassia versions.

While cinnamomum verum is sometimes considered to be "true cinnamon", most cinnamon in international commerce is derived from related species, which are also referred to as "cassia" to distinguish them from "true cinnamon". Often cassia is referred to as "Chinese cinnamon" or "Saigon cinnamon”.

There are different varieties of cassia, obtained from different species of Cinnamomum and originating from different sources. These include Chinese, Indonesian, Saigon, Vietnamese and Indian.

Cinnamon has a variety of uses in the kitchen. It is very popular in baking sweets, like cinnamon rolls. Can also be sprinkled on toast, oatmeal, and on chai tea!

Cinnamon comes in sticks (quills) or powder. The sticks will remain useable for a very long time. Ground cinnamon, however, will lose its flavour over time. Store it in an air tight container and put it in a cool, dry place away from light, heat, and humidity.

 

Source: spice board of India.

 

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