Cinnamon (Cinnamomum)
Description
The evergreen cinnamon tree can grow to be up to six metres tall. It has long, dark green leaves and small, yellow flowers. Over time, these flowers change into dark purple berries. The cinnamon tree does best in coastal regions in a tropical climate. For the formation of cinnamon sticks, the branches are allowed to grow to a length of approximately two metres. After harvesting, the branches are cut into long, thin strips from which the bark is removed. Cinnamon is the inner layer of the brown bark, and it rolls up by itself during drying. The English term “cinnamon” comes from the Latin cinnamomum, which in turn is a loan word from the Greek kinamomon.
Origin
Originally, cinnamon comes from Sri Lanka, China and Indonesia. Cinnamon (Cinnamomum zeylanicum) and cassia (Cinnamomum cassia) are related to each other, and are both called cinnamon in many languages, although they come from different trees. Cassia also comes from an evergreen tropical tree, but this tree does not grow taller than 3 metres. It grows in China and Indonesia and gives a thicker, courser spice. Cassia is darker than cinnamon, is more reddish-brown in colour, and is sweeter with a harsher taste.
Did you know?
The use of cinnamon as a spice can be traced very far back. In the book of Exodus (Exodus 30: 23-25), it is stated that Moses used it as a component of sacred anointing oil in the tabernacle.
Before cinnamon was discovered by the Europeans, the Arabs knew of it, however. They claimed that it was plucked from the nests of vicious birds of prey, and that they were often attacked by these birds while collecting it. Cinnamon was also an important motive for the voyages of discovery undertaken in the 15th and 16th centuries, and thus (in a way) contributed to the discovery of America.
Quality
Cinnamon from Sri Lanka is generally considered to be of the best quality.
Uses
Cinnamon is generally used in Europe, while in America cassia is most often preferred. Cassia is mostly added to spicy dishes, hence its use in Chinese food, and its use in curries in India.
Chocolate from Germany and Russia derives its distinctive flavour from cinnamon, and cinnamon is generally used in sweet dishes such as cake, ice cream, puddings and chocolate milk. Besides its use in sweet products, cinnamon can also be added to rice, pork, spinach and couscous.