Hey hey,
So last week I went to see a gig, it was a standing gig and I danced NON-STOP, it also meant that my bed routine was shifted by good 3-4 hours and I paid for it for the rest of the week. Is this relevant to the newsletter? No. But do I want everyone to know that I survived a standing gig? Yes.
This week is all about cinnamon, a spice that most of us have in our cupboards but not all of us put to good use. Cinnamon is something that I use daily (in my overnight oats) but I know that I can be far more generous and creative with my cinnamon use.
About Cinnamon
What is cinnamon? Cinnamon is a spice obtained from the inner bark of several tree species from the family of Cinnamomum. You can either use whole bark (to infuse) or dried and ground spice (to flavour). There are several types of cinnamon, but the most common ones are Ceylon cinnamon and Cassia cinnamon. Ceylon cinnamon is known "true" cinnamon and is considered to have a milder and sweeter flavour compared to cassia cinnamon, which has a stronger and more intense taste.
What does it taste like? It has a delicately sweet aroma and warm sweet flavour. We often use cinnamon to describe how something else tastes like and for most, it is a flavour associated with spiced winter treats.
Can it be substituted? There are suggestions for nutmeg, clove or allspice. All of those things will provide the warmth but they don’t have the exact same flavour profile.
History of the ingredient
Cinnamon is native to Sri Lanka, India, and Myanmar. It’s also cultivated in South America and the West Indies. Due to its popularity and travels, various related species were derived - Chinese cassia, Vietnamese/Saigon cinnamon, Indonesian cinnamon and Malabar cinnamon.
Cinnamon is used across many cuisines - popular in Greece, Scandinavia, the U.S., Peru, Mexico, Portugal, China, the Middle East, Korea, India and many more.
It was imported to Egypt in 2000 BC but was wrongly identified, the spice imported was actually Chinese Cassia.
At numerous points in time, cinnamon was more valuable than gold. Its high value made it an acceptable gift for monarchs and royalty. For years and years, traders and growers protected all and any information to ensure a monopoly over the market trade.
Egyptians used it for embalming and religious practices. Europeans adapted it into their cooking and religious rituals. It’s been long used as a digestive aid, but there isn’t any scientific proof to back this up.
And if you remember coumarin, from the Tonka Bean issue, cinnamon has also its claim to ‘fame’. In 2008, the European Food Safety Authority considered the toxicity of coumarin in cinnamon and confirmed a maximum recommended tolerable daily intake. It’ll be really hard to reach the maximum dose unless at some point you attempt the cinnamon challenge (don’t be that guy).
QUICK SUGGESTIONS FOR USE:
Cinnamon is a perfect pairing for almonds, anise, apples, apricots, bananas, beef (stews!), blueberries, butternut squash, cardamom, carrots, cherries, chocolate, cloves, coconut, coffee, figs, ginger, grapefruits, lamb, limes, mint, oranges, peanuts, pears, pineapples, pork, soft cheeses (think cheese boards!), strawberries, thyme, tomatoes (!), walnuts and watermelon (thank you, Flavour Thesaurus). So add it to your slow braises, sprinkle in your batters and doughs, infuse dairy and marinate meats.
Savoury
A side of Sweet Potato Cubes w Cinnamon & Honey
Travel to Greece with this Pastitsio recipe
One for the soup season, Roasted Sweet Potato Soup
For a healthy fish intake, Cinnamon Blackened Salmon
Bavarian Pot Roast for the colder months
Add some depth to your chilli, with this Veggie Chilli Recipe
Smoky Spiced Chicken Kebabs with Tahdig (Persian Rice), something I could probably eat every day
Sweet
Of course, I had to include classic Cinnamon Rolls
And some Cardamom Buns for a good measure
For a snack, try these Cinnamon Nuts
Pear, Date and Cinnamon Chutney to go with your cheeseboards
Something fresh - Peach and Cinnamon Trifle
More travels to Greece with this Cinnamon and Honey Cheesecake
Gorgeous Cinnamon Pear Loaf, I am here for the cross-cut section
A little more peach, this time a Peach Cake
Szarlotka, Polish apple cake that I made A LOT of growing up
Cinnamon Layer Torte for a special occasion (like Friday!)
My favourite ‘drunk at a festival’ snack - Cinnamon Churros
Drinks
Level up your morning coffee, with this recipe
For those that love a cosy mug of hot chocolate, a cinnamon variety
Start your happy hour with this Cinnamon Grapefruit Paloma
Even more recipes to get creative with:
HOW TO MAKE YOUR OWN
Go to a shop.
WHERE TO BUY
Anywhere and everywhere, it’s a popular ingredient stocked by all supermarkets. If possible, try and go for slightly more expensive brands as it will ensure better quality and freshness of the spice. As I did my research, I read a lot of complaints about the brand’s own spice mixes and the lack of flavour and aroma. Spices are always worth investing in.
Something to watch: Only Murders In The Building S3 on Disney+, living for the addition of Meryl Streep this season
Cookbooks to explore: Last week Pippy Eats announced a new cookbook, arriving on 31st August - Simple Noodles and a gorgeous autumnal release from Diane Henry -Roast Figs, Sugar Snow
Something to read: I am currently re-reading Neil Gaiman’s Neverwhere, set in the underbelly of London, the bit that no one sees, with its own rules and secret underground stations, angels, velvets, murderers and more. Just as good the second time around (especially because I do not remember the majority of it from my first read)
Something to listen to: My friend Lucy shared this podcast with me, A Thorough Examination looks at how we are affected by our genes and how much of the world around us has to do with what we eat, how we look and how we feel
I have typed the word ‘cinnamon’ so many times, I don’t think it’s a real word anymore. I may have made it up.
Anya xx
Coming up next week: nori, taste of the ocean in your kitchen cupboards