Cinnamon is an ancient spice mentioned in the Old Testament, although only Chinese cinnamon (cassia) was known in the West befor
Cinnamon is an ancient spice mentioned in the Old Testament, although only Chinese cinnamon (cassia) was known in the West before the 16th century. Compared to the Chinese species, Sri Lankan cinnamon has a more delicate aroma and is the dominating quality on the Western market.
The cuisines of Sri Lanka and India make heavy use of this spice, both for the fiery beef curries of Sri Lanka and for the subtle, fragrant rice dishes (biryanis) of Mogul North Indian cuisine. Cinnamon is also widely in use for flavouring tea and is popular in all regions where Persian or Arab influence was felt, including Western, South-Western and Central Asia, Northern and Eastern Africa. In India, the bark pieces fried in hot oil until they unroll to release fragrance. At this point the temperature is lowered by adding other components, typically tomatoes, onion and/or yoghurt. The cinnamon chunks may be removed before serving, but are more frequently kept as a fragrant decoration.
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Type:
Cinnamon
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Drying Process:
AD
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Shape:
Piece
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