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Description
Cinnamon is the dried inner bark of various evergreen trees
belonging to the genus Cinnamomum. At harvest, the bark is
stripped off and put in the sun, where it curls into the
familiar form called "quills."
Uses
Cinnamon in the ground form is used in baked dishes, with
fruits, and in confections. Cassia is predominant in the spice
blends of the East and Southeast Asia. Cinnamon is used in
moles, garam masala, and berbere.
Origins
Cinnamomum burmannii is primarily imported from Indonesia and is
the most common form of Cinnamon in the United States. Once
again, Vietnam has become the source for Cinnamomun loureirii,
referred to as Saigon Cinnamon, and considered the finest
Cinnamon available. Cinnamomum zeylanicum, grown in Sri Lanka,
is actually "true Cinnamon" but is not widely used in the United
States due to its unique flavor.
Folklore
Cinnamon was one of the first known spices. The Romans believed
Cinnamon's fragrance sacred and burned it at funerals. Because
Cinnamon was one of the first spices sought in the 15th Century
European explorations, some say it indirectly led to the
discovery of America. |
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