Cinnamomum aromaticum & Cinnamomum verum

Cinnamon is a general term used to refer to Ceylon cinnamon, cassia (Chinese cinnamon) and Padang cinnamon. The spice is the dried inner bark of the evergreen cinnamon tree. In order to obtain it, the tree is pruned repeatedly, the bark of the young shoots stripped and then freed of all cork and outer bark layers. The ends roll up as the bark dries, with several bark layers being inserted into one another to form the familiar cinnamon sticks. Padang cinnamon and cassia are usually sold in ground form, while most Ceylon cinnamon (canella) is marketed as sticks.

Countries of origin

Sri Lanka, Indonesia, Philippines, China, Vietnam, Seychelles, Madagascar, Southern India, Caribbean, Brazil
Although mentioned as early as 3,000 B.C. in Chinese writings, cinnamon did not reach Central Europe until the 9th century A.D. The conquering of Ceylon by the Portuguese led to the establishment of the first monopoly in cinnamon trade, which was later usurped by the Dutch and then the British. Not until 1859 did the monopoly dissolve and prices drop, so that cinnamon could become popular in common households. Even today, Sri Lanka (Ceylon) is the principal supplier of cinnamon sticks, whereas the powder is mainly imported from China.

Flavour and aroma

Cinnamon has a delicately sweet fragrance and aroma. Its flavour is spicy, slightly sweet and triggers a pleasantly warm sensation. Cassia and Padang cinnamon are somewhat stronger in flavour than Ceylon cinnamon. Sweet dishes such as rice pudding, milk drinks, fruit salads, compotes, apple sauce, baked goods and Christmas cakes and cookies Everything sweetened with sugar can also be seasoned with cinnamon: sweet syrups, fruit dishes, jams, mulled wine, punch, hot-chocolate, black coffee and tea. Red cabbage, sausages, minced meat also taste delicious with a dash of cinnamon. Canella is mostly used to aromatise sweet-and-sour pickled fruits and vegetables, chutneys, spicy drinks and compotes. Industrial uses of cinnamon include the making of liqueurs and bitter cordials.

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