Cinnamon

The bark of a tree, cinnamon comes from a tropical evergreen, a member of the laurel family. True cinnamon is native to Sri Lanka. The Cinnamon used in North America is from the cassia tree which is grown in Vietnam, China, Indonesia, and Central America. Chinese cinnamon or cassia grows throughout Southeast Asia.

Cinnamon was first mentioned in print in 2700 B.C. by Chinese emperor Shen Nung, who was an avid promoter of agriculture. Cinnamon has been popular since ancient times. Egyptians imported it from China in 2000 B.C. Romans believed Cinnamon was sacred, and Nero burned a year's supply of the spice at the funeral for his wife. Finding Cinnamon was a primary motive of world exploration in the 15th and 16th centuries.

Europeans used cinnamon to disguise the taste of spoiling meat. Over the centuries the Portuguese, Dutch, French and English, one after the other, controlled the trade of cinnamon in Sri Lanka, (then Ceylon). The Dutch owned the monopoly of the trade of the wild produce, and it was not cultivated until 1776, owing to Dutch opposition and the belief that cultivation would destroy its properties. Finally, enough trees had been planted beyond the island so no one power could have a monopoly. Today Sri Lanka, India, Brazil and Indonesia produce cinnamon. Cassia also grows in Indonesia, a big producer, along with China, Laos, Cambodia and Vietnam.

It grows best in almost pure sand, requiring only 1 per cent of vegetable substance; it prefers a sheltered place, constant rain, heat, and equal temperature.

Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried. Possibly most the common baking spice, Cinnamon is used in cakes, cookies, and desserts throughout the world. Cinnamon is also used in savory chicken and lamb dishes from the Middle East. In American cooking, Cinnamon is often paired with apples and used in other fruit and cereal dishes. Stick Cinnamon is used in pickling and for flavoring hot beverages.

For a fragrant pilaf, cook rice in Cinnamon flavored broth and stir in chopped dried fruit and toasted nuts. The sweet/spicy flavor of Cinnamon enhances the taste of vegetables and fruits. Cinnamon is a perfect partner for chocolate; use it in any chocolate dessert or drink. It is used to mellow the tartness of apple pie. Ground Cinnamon should not be added to boiling liquids; the liquid may become stringy and the Cinnamon will lose flavor.