Biography: Cinnamon stands out from most spices, in that it isn’t a seed, root, or dried fruit, but actually the dried bark of an Asian tree (form the China – Sri Lanka area). It has been used in foods and rituals for thousands of years, and has even been mentioned in the Bible, in connection with the incense used in the rituals of the Holy Temple. Notice, that he cinnamon that you know is not real cinnamon, but a similar plant called cassia. Real cinnamon id much more rich, and flowery, but the cassia is successful in its own right.
Available forms: sticks, or ground.
Healthy? Of course. It is widely accepted that it assists in the relief of diabetes symptoms, coughing, and that gargling it in water can treat tonsillitis.
Appears in dishes such as: Where doesn’t it? it is an integral part of spice blendes such as baharat and ras el hanut, it is used to season meat, in the Arab kitchen it is customary to wrap a stick of cinnamon with juicy kabobs, it complements the sweet tastes of pumpkin, squash, and sweet potato, and in deserts it blends well wtih chocolate, apples and of course, hot salep.
