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You Say Cinnamon, I Say Cassia
 The sweet scent of cinnamon, wafting through the air, definitely
brings to mind a bevy of wonderful holiday dishes. But did you know,
although there are over 100 varieties of cinnamon, all from the
dried inner bark of tropical evergreen trees, there are two variants of
this warm, sweet spice that have emerged over the centuries as the most
popular.
Ceylon cinnamon, or true cinnamon, has a subtle, mildly sweet flavor
with a hint of citrus. Its soft, crumbly, loosely-layered bark is tan in
color and is easily ground in a spice grinder. Also known as canela, the
Spanish word for cinnamon, it is used in many Mexican dishes, including
cafe de olla, Mexican chocolate, and Mole Poblano.
A close relative of true cinnamon, Chinese cinnamon, also known as false
cinnamon or cassia, has a more intense flavor and aroma. The
reddish-brown cinnamon sticks produced from cassia bark are stronger and
thicker than true cinnamon sticks and are too hard to be ground in a
home spice grinder. Because cassia is less expensive than true cinnamon,
it is almost always used in the ground cinnamon found in the United
States.
Cinnamon Tips
All cinnamon, whether true or cassia, should have a sweet, spicy odor.
If it does not, it is probably old and should be thrown away. In
recipes, ground cinnamon is a good choice for maximum flavor. Because
cinnamon sticks are often rolled very tightly, it is hard to get flavor
out of them when used in cooking. The best way to increase the flavor
quotient is to break them up, exposing more fresh surfaces.
Health Benefits
In addition to cinnamon’s merit in the culinary arena, recent reports
show that cinnamon has many a health benefit. For those with type 2
diabetes, as little as half a teaspoon of cinnamon a day can improve the
ability to respond to insulin, helping normalize blood sugar levels.
(The type of cinnamon used in studies was actually cassia as opposed to
true cinnamon.) In addition, cinnamon is a natural anti-clotting agent
and an anti-microbial, inhibiting the growth of both bacteria and yeast
in foods. The scent of cinnamon has even been proven to enhance brain
function. In traditional Chinese medicine, cinnamon is used for its
warming qualities, providing relief from colds or the flu.
Dishing Up Cinnamon
Cinnamon stars in so many sweet recipes, from cinnamon rolls to apple
pie, but cinnamon is also terrific in many savory dishes. In fact, in
countries like Morocco, Lebanon, and Syria, cinnamon is a popular
flavoring for stews and meats. And in India, cinnamon is prevalent in
the spice mixture garam masala. Another example of cinnamon’s savory
power shows up in Mary Sue and Susan’s Lentil Soup with Plantains. A
flavor sensation, this soup matches the earthy heartiness of lentils
with the spicy sweetness of cinnamon. In another surprising use of
cinnamon, Mary Sue and Susan combine cinnamon with citrus, honey, dry
sherry, and garlic to create their tangy, spicy Cinnamon Chicken.
But of course, a collection of cinnamon recipes would not be complete
without a few sweet recipes, namely a trio of sensational,
cinnamon-infused Latin beverages perfect for the holidays, and
all-around cinnamon favorites Mary Sue and Susan’s Cinnamon Pecan Ice
Cream and Rum Raisin Rice Pudding. Enjoy!
Lentil Soup with Plantains
Cinnamon Chicken
Horchata
Rompope
Venezuelan Spiced Hot Chocolate
Cinnamon Pecan Ice Cream
Rum Raisin Rice Pudding
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