I add cinnamon to just about everything. I double the amount in my baking, and I toss in at least a pinch of it in the savory dishes I make. Whether it’s lentil soup or braised pork, adding cinnamon to almost anything makes it taste better.
The evergreen tree from which cinnamon is derived comes from Sri Lanka, and it’s the bark of the tree that is ground into the beloved spice. As the bark is ground into bits, it releases an essential oil that gives it the aroma to which we are accustomed.
Cinnamon trees are grown for only two years, at which point they are cut down so that little branches will sprout up from the roots. The outer bark is stripped away to 1/2 mm “quills.” These quills are what we use for stirring our hot chocolate.
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