Cinnamon is one of the other important spies used widely throughout the world and plays a prominent and important role in Indian culinary as well.
Cinnamon is light brown in color and it is an inner bark of the tree. This has been used for thousands of years across the continents. Also believed to be originated from South Eastern countries like India Sri Lanka and Bangladesh.
This beautiful and rich flavored spice is great to use in baking, cooking, and grilling. It wonderfully adapts to the main ingredient taste and flavor and enhances to the maximum. Whether it is curry or pie or apple chips, this ingredient plays its part well.
In India cinnamon is used mainly in the non-vegetarian / meat recipes. It is generally used to combat the raw flavors of the meat. And it is used less in vegetarian, as it may be overpowering for certain vegetables. But there are some exceptions like this Potato Kurma.
Though it is used less in vegetarian recipes this ingredient would be in the top list while making a vegetarian version of meat recipes. Like,
As any other spices, I buy them in bulk and a store them for a couple of years. I usually refrigerate them in Ziploc bags for longer storage.
Buying them bulk is budget-friendly and if stored properly it can stay good for a couple of years without losing its flavor and taste.
How to use cinnamon
You may use cinnamon barks and as well as ground cinnamon in cooking, according to the recipe’s requirement. In Indian cuisine, these barks are generally used when compared to ground version.
Since I do follow the real food diet, I do make my own powders. I generally do not buy ready-made powders from outside like garam masala or curry powder or spice mixes.
Why buy them from the stores and waste your money, where you can bring all those flavors with the whole spices at a lesser cost. You do not need to be an advanced level chef to do this task. If you know and understand the properties and the taste of the spices you can customize any recipe to your preference.
If you’re using cinnamon bark you may fry it with cooking oil before adding to the recipe. The fragrance of this spice multiplies when it is fried in clarified butter, this is my personal choice and most of the Indian also agrees with this.
If you’re using ground cinnamon you need not fry them in the oil and add it according to the recipe’s direction.
Most of you might be already knowing all the nutritional values and benefits of cinnamon and I guess it is not necessary to add more details about its health benefits here. Though to quote a little, Healthline says that is is a good source of antioxidants and it has anti-inflammatory properties, controls heart diseases and has a powerful anti-diabetic effect.
Where to get
Cinnamon is available in many grocery stores. And you may find it cheaper in Indian stores or Asian stores, on the other hand, you may also get it from the online stores.
The regional names
Cinnamon is lavangampattai in Tamil, lavanga patta in Telegu and Dalchini in Hindi
Recipes made with cinnamon
Semiya Kichadi, easy Breakfast made with Vermicelli.
Blueberry breakfast casserole, an easy make-ahead breakfast
Bagara rice, Easy rice dish perfect for lunch boxes
Methi Rice, a flavorful easy lunch recipe
Soya chunk rice, another healthy rice perfect for the lunch menu.