Super Spice Cinnamon
I don’t know about you but to me, simply saying the word ‘spice’ gets the taste buds working with anticipation. Little wonder then that spices are a wonderful way to add flavour to foods and none better so than cinnamon. This seductively, aromatic spice can be used medicinally or added to both sweet and savoury dishes where it can be enjoyed as much today as they were in Ancient Egypt. Such was its popularity then, it was considered to be more precious than gold and used as an addition to beverages, a medicine and as an embalming agent!
What is Cinnamon?
Cinnamon derives from the bark of the cinnamon tree and is available to purchase either in its rolled, brown tubular form, known as quills, or ground to a powder. If you’re looking for a stronger flavour then it’s the powder you want. Both should be stored in a sealed container away from the light to retain freshness.
If you’ve used cinnamon you’ll have immediately been struck by its warm aroma and quite distinctive flavour which comes from the aromatic essential oil found within the bark. I wonder what the first thing that comes to mind for you is, when you get a hint of the smell or taste of cinnamon. For me, it’s a quintessentially Christmas ingredient but also, one that can take your taste buds on a delectable journey and turn the simplest of dishes into something quite wonderful.
The Turks love to include it in both sweet and savoury treats; the Mexicans, being the largest current importer of cinnamon, add it to chocolate; whilst in the Middle East it’s a favourite ingredient used with chicken and lamb; and not forgetting the USA where many a ‘Mom’ will send her little ones off to school having fed them cinnamon toast – ground cinnamon and sugar added as a topping to toast.
‘Let food be thy medicine and medicine be thy food’ – Hippocrates
As one of the oldest spices known to us, cinnamon has impressive antimicrobial properties. This made it the perfect choice as a food preservative and it was a favourite mixed with garlic then spread over fish to prolong storage – hence the use as an embalming agent also!
Cinnamon is antiviral, antioxidant and anti-inflammatory and a natural source of fibre, manganese and calcium. It makes sense to add it to our foods for it’s wonderful taste. For example, cinnamon makes for a natural alternative to sweetening dishes we love adding a sprinkling of our cinnamon powder to our morning porridge with a teaspoon of Lucy Bee Coconut Oil, or a banana sautéed in Lucy Bee Coconut Oil then added to Greek yoghurt with a sprinkling of cinnamon, makes a satisfying afternoon snack.
Types of Cinnamon
There are different varieties of cinnamon but the two most popular are:
- Ceylon cinnamon, also known as ‘true cinnamon’ with a more subtle flavour and is produced in Sri Lanka, India, Madagascar, Brazil and the Caribbean. This cinnamon is more typically associated with health benefits and is what Lucy Bee Cinnamon Powder constitutes.
- Chinese cinnamon or cassia is much more readily available, possibly because it is less expensive and is produced in China, Indonesia and Vietnam.
The main difference between this and ‘true cinnamon’ is the coumarin content. This is a naturally occurring plant component. Something to note here is that ‘true cinnamon’ contains only small amounts of this, whereas Chinese cinnamon contains much higher amounts. Since it’s near impossible to tell the difference between powdered Ceylon cinnamon and cassia, it’s wise to verify the origin of the cinnamon that you buy.
Alternatively, if you buy cinnamon in the stick form you can do some detective work yourself to find out if it’s Ceylon or Chinese cinnamon. Simply take the stick and look down through the middle. True cinnamon will show several layers of bark since it comes from a much thinner plant bark and you can then grind these sticks down yourself if you so desire.
The sticks make a useful infusion in beverages such as added to a cup of hot chocolate – simply add to your drink and leave to stand for a few minutes to allow the flavour to infuse with the milk. We’ve found this works best in turmeric lattes and hot chocolates!
If it’s a savoury dish you’re looking for, this simple dhal could be the answer:
Allergy info: gluten free, lactose free, vegetarian, vegan
Preparation time: 15 minutes
Cooking time: 1 hour
250g split red lentils
1 cinnamon stick
1 tsp. Lucy Bee Turmeric Powder
1 tin of coconut milk
2 tbsp. Lucy Bee Coconut Oil
1 onion, chopped
3 cloves of garlic, chopped
1 thumb-sized piece of ginger, grated
1 tsp. ground cumin
1 tsp. ground coriander
2 tsp. mustard seeds
A large handful of spinach
1 tin of chopped tomatoes
Pinch of Lucy Bee Himalayan Salt
- Place the lentils in a large saucepan with 1 litre of water, the cinnamon stick and the turmeric and bring to the boil, then simmer for about 30 minutes until the lentils are cooked.
- Add the coconut milk and continue to simmer for 10 – 15 minutes until it thickens, then remove from the heat.
- In a separate pan, melt the Lucy Bee and sauté the onion until soft before adding the garlic and ginger for a further few minutes.
- Add the cumin, coriander and mustard seeds. Place a lid over and gently sauté until the mustard seeds stop popping.
- Add the spinach and tinned tomatoes, stir well and simmer for a further few minutes, allowing the flavours to blend together.
- Pour this spinach /tomato mixture into the dhal, stir well and season with Himalayan salt.
Or if you’re looking for an impressive sweet delight with which to tempt your family our carrot cake recipe is sure to hit the spot:
Whatever your preference, I’ve no doubt that cinnamon will find a home in your store cupboard, not only for its health benefits but its versatility and ability to transform the most basic of meals.
About Lucy Bee Limited
Lucy Bee is concerned with Fair Trade, ethical and sustainable living, recycling and eating close to nature with additive free products for health.