
cinammon
Also called: 2 types: Ceylon cinnamon: Caneel, Kaneel, real cinnamon,
China cinnamon: cassia, Chinese cinnamon, wood cinnamon, cinnamon cassia
(Saigon cinnamon: rarely used)
Description:
dried inner bark of the evergreen cinnamon laurel tree which is peeled, fermented and dried.
China cinnamon: mature trees
Harvest time:
May / June, October / November
Offer forms:
Cinnamon stick (rolled up, dried, nested pieces of the bark)
mainly Ceylon cinnamon: whole sticks of 8-10 cm or pieces of 2 cm
ground as a powder, mainly cassia cinnamon
Cinnamon oil
Ingredients:
essential oils: cinnamaldehyde, eugenol, polyphenols, mucilage, tannins, coumarin (more with cassia)
Taste and smell:
Taste: burning spicy, somewhat sweet and fiery, not very tart
Cassia cinnamon: coarser + hotter,
Ceylon cinnamon: more fragrant + flowery
Smell: pleasantly aromatic
Cooking and kitchen use with typical dishes:
Cinnamon sticks are allowed to cook, powder is added to the food.
Dosage sparingly!
Cinnamon stick:
Soups: fruit and milk soups
Game: pickling and stews
Poultry: cinnamon chicken
Sauces: spicy or sweet cinnamon sauce, fruit and chocolate sauce, wine sauce
Desserts: compotes, pickled fruits, semolina and rice dishes
Other: sweet and sour pickled fruit or vegetables
Cinnamon powder:
Meat: exotic meat dishes from beef, lamb and pork, especially in Arab and Mexican cuisine
Poultry: fruit fillings for geese, ducks, turkey
Desserts: with dairy products, cinnamon creams, cinnamon waffles, cinnamon rice
Pastries: cinnamon rolls, cinnamon stars, yeast biscuits with cinnamon and raisin filling, apple, pear, cherry and plum cake
Drinks: teas, punch, iced coffee
Other: with rice pudding, semolina porridge, poor knight
Use within dietetics:
with loss of appetite, slight cramp-like pain in the gastrointestinal tract, gas, bloating