[Flavor Friday] Cinnamon
Updated: Mar 1
Cinnamon is a spice obtained from the inner bark of various species of trees in the Cinnamomum genus. It is commonly used worldwide in both savory and sweet dishes. In the United States, we see it often used in sweet dishes like dessert, drinks, coffee, cereal, etc. (more than savory dishes); Whereas in Asian countries, it is more popularly used in savory dishes to add aroma. Most cinnamon is derived from Cinnamomum Cassia. The two largest producers of the Cinnamomum Cassia are India and China which combined produce 75% of the world’s supply.
What does it taste like?
Cinnamomum Cassia has a strong aroma and tastes sweet with a bit of a kick. Cinnamomum Ceylon is lighter in both color and aroma. Cinnamomum Ceylon is smoother than Cinnamomum Cassia and has a lighter taste of sweetness.
Commonly Used Cases
It is usually seen in the form of sticks or powder. Because it is harder to extract cinnamon’s aroma in stick form, it is commonly used by marinating or braising it. Whereas in powder form, the scent/aroma is easily lost so it is more commonly used in dishes that do not require a long cook time. The powder is usually added right before serving or sprinkled in drinks.
Cinnamon (Cinnamomum cassia) is also one of the fundamental herbs used in traditional Chinese medicine for improving blood sugar levels, blood flow, metabolism, and digestive system. However, one cannot consume in a larger amount since Cinnamomum Cassia contains coumarin, a blood-thinning component, that could damage the liver.
Curry, Braised Meat, Braised Dishes, Brown Sugar Cinnamon Rolls, Beef Stew, and Pho