CINNAMON, Types, Uses and One Sweet Recipe!

Cinnamon is an aromatic and warm spice that is available in two forms - the cinnamon stick or ground cinnamon powder.

The spice is actually obtained from the inner bark of the cinnamon tree. The bark is stripped from the tree and allowed to dry in the sun. Whilst drying, it rolls up into a quill and this is what we know as a cinnamon stick. Some of the quills are then ground down into a power and this is what we know as ground cinnamon.

There are two main types of cinnamon that are used in cooking today, although around one hundred different types of cinnamon tree actually exist in the world.

True cinnamon (Ceylon cinnamon), which has a lighter, sweeter and more delicate flavour, is native to Sri Lanka where it is very popular in savoury dishes such as curries. It is also produced in India, the Caribbean and Brazil. You can use this sweet cinnamon in all types of cakes, biscuits, crumbles and breads.

The other main type of cinnamon is obtained from the cassia tree, which is found in Southeast Asia in countries such as Indonesia, Burma, China and Vietnam. Cassia (Chinese cinnamon) is less expensive than the true cinnamon and perhaps spicier and more pungent. It is therefore preferred in exotic meat dishes, curries and other savoury foods.

CHOCOLATE ORANGE POTS DE CRÈME WITH CINNAMON (Taken from Gourmet Magazine)

1 1/3 cups heavy cream
1 cup whole milk
3/4 teaspoon cinnamon
6 1/2 to 7 ounces orange-flavored bittersweet chocolate such as Lindt Excellence Intense Orange, finely chopped
6 large egg yolks
2 tablespoons sugar

Equipment: 8 (4- to 5-ounce) ramekins
Accompaniment: whipped cream

Preparation:

Bring cream, milk, and cinnamon to a simmer in a small saucepan. Remove from heat and whisk in chocolate until melted.

Whisk together yolks, sugar, and a pinch of salt, then whisk in chocolate mixture. Strain through a fine-mesh sieve into a bowl and cool to room temperature, stirring occasionally.

Preheat oven to 300°F with rack in middle. Line a roasting pan with a folded kitchen towel and put ramekins on towel.

Divide custard among ramekins and add enough boiling-hot water to pan to reach halfway up them. Cover pan tightly with foil and poke a few holes in it. Carefully transfer pan to oven and bake until custards are set around edge but slightly wobbly in center, about 30 minutes.
Cool custards on a rack, uncovered, about 1 hour, then chill, covered, until cold, at least 3 hours.

Now, PIG OUT!