Cookbook:Cinnamon
| Cinnamon | |
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| Category | Herbs and spices |
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Cinnamon is a spice obtained from the dried inner bark of various related trees native to Asia.[1][2][3]
Varieties
editSeveral varieties of cinnamon are used as food, including Ceylon or "true" cinnamon, cassia or Chinese cinnamon, and Indonesian cinnamon. Ceylon and cassia cinnamons are the most common.[3][4] In some countries, both cassia and Ceylon cinnamons can be marketed simply as cinnamon,[5][6] while other countries only allow Ceylon cinnamon to be marketed as such.[2] Once ground, the two varieties are very difficult to distinguish.[2]
Characteristics
editCinnamon is brown and woody, and the whole "sticks" are curled up on themselves. Notably, Ceylon cinnamon forms a single, thin, spiral composed of many layers, while cassia cinnamon forms two thick curls that meet in the middle.[2][6][7] Cassia is also typically redder and darker than Ceylon cinnamon.[6][7]
All varieties of cinnamon contain the characteristic cinnamon flavor compound of cinnamaldehyde, which gives it a so-called "warming" or spicy quality.[8][7] However, there are other, more subtle flavor nuances between different varieties.[1][2] Ceylon cinnamon is generally milder than cassia, with floral and clove-like notes.[2][4] Cassia, on the other hand, is stronger, peppery, and more bitter.[2][5]
Selection and storage
editCinnamon can be purchased in either the whole "stick" form or ground to a fine powder. Both keep very well when stored in an airtight container away from moisture, though the ground form loses flavor more quickly.[4][8] Still, purchasing ground cinnamon is typically worth it since whole cinnamon is challenging to grind.[5]
Use
editCinnamon is widely popular and employed in cookery as a flavouring material, being used in both sweet and savory dishes.[2] Because cinnamon tends to enhance the sweet flavor of dishes,[8] it is especially associated with various desserts and pastries, as well as fruity beverages.[4][5][8] It also complements meats well and is used in many such dishes in Asian and North African cuisines.[7][8] Because the aromatic components of cinnamon are not particularly water-soluble, cinnamon needs to be either cooked in oil or heated for a long time in an aqueous mixture.[5][8]
Substitution
editGenerally speaking, the different varieties of cinnamon can be substituted for each other, with some adjustment to compensate for the slight difference in flavor and potency.
Recipes
editReferences
edit- ↑ a b deMan, John M.; Finley, John W.; Hurst, W. Jeffrey; Lee, Chang Yong (2018-02-09). Principles of Food Chemistry. Springer. ISBN 978-3-319-63607-8.
- ↑ a b c d e f g h Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Wallert, Mark A. (2016-05-02). The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. John Wiley & Sons. ISBN 978-1-118-67420-8.
- ↑ a b The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.
- ↑ a b c d Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b c d e Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.
- ↑ a b c "Discover Cassia and Find Out Which Type of Cinnamon You're Eating". The Spruce Eats. Retrieved 2024-03-29.
- ↑ a b c d Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
- ↑ a b c d e f Farrimond, Dr Stuart (2018-11-06). The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking. National Geographic Books. ISBN 978-1-4654-7557-2.