Skip to main content

COOKING TIPS #1

 
COOKING TIPS #1 
#Cooking #Tips


Did you know that the cinnamon in your spice cabinet is probably not true cinnamon, but an imposter known as Cassia? There are several related tree barks that are sold commercially as ‘Cinnamon’.


True Cinnamon AKA: Baker’s cinnamon, Ceylon cinnamon, Soft stick cinnamon 

Botanical Names: Cinnamomum zeylanicum, Cinnamomum verum

Plant Family: Laurel (Lauraceae)

Origin: Sri Lanka

- Almost exclusively from Sri Lanka

- The most complex flavour of all the ‘cinnamon’ species

- The bark of true cinnamon is relatively thin

- Hard to find for sale in most North American supermarkets




Cassia-Cinnamon AKA: Bastard cinnamon

Botanical Names: Cinnamomum cassia, Cinnamomum loureirii (Saigon cinnamon)

Plant Family: Laurel (Lauraceae)

Origin: Central Asia

Regions Of Cultivation: China, Vietnam

- The most commonly harvested cinnamon species

- Cassia is sold in America generically as cinnamon 

- The flavour is simplistic and more intense than that of true cinnamon

- Almost impossible to grind at home, so if you need ground, by the powder


When we want punch and potency, we reach for cassia; for complexity and subtlety - grab the true cinnamon. Vietnam produces a cassia-cinnamon called Saigon cinnamon: Cinnamomum loureirii. It has a high oil content which gives a very intense flavour. It can be an overwhelming, more intense version of Cassia from other sources.

-Both are great in savoury as well as sweet recipes. 

-Tomato based dishes are more tomato-ey if you add some Cinnamon

-BBQ rubs / sauces Chili


White Cinnamon AKA: Canela (Spanish)

Botanical Name: Cinnamomum alba

Plant Family: Laurel (Lauraceae)

Origin: West Indies

This species is generally thought to be native to the West Indies, and was used culinarily by the indigenous peoples. The bark is thin, soft, and pliable like true cinnamon, with a white outer layer. The flavour is coarser than true cinnamon, with no complexity and a lower oil content than the Asian cassias. White cinnamon is not seen very often for sale outside the caribbean.

Labels:

Comments

Post a Comment

Popular posts from this blog

Pannu Kakku (Finnish Oven Pancake)

 Pannu Kakku (Finnish Oven Pancake) #PannuKakku #Finnish #Oven #Pankcakes INGREDIENTS 6  tablespoons butter 1  cup flour 1  cup sugar 4  eggs 2  cups milk 1  tablespoon vanilla extract DIRECTIONS Preheat oven to 350 degrees. Melt butter in oven in a 9x13 pan (cast iron skillet); should be sizzling when you take it out.   Meanwhile, mix other ingredients until very frothy. Pour batter into pan/skillet with melted butter. Bake 40 minutes. Eat immediately.
Post a Comment
Read more

SPIRAL NOODLE SALAD

 SPIRAL NOODLE SALAD #Salad #SpiralNoodles  Ingredients: 2 cups sugar 2 cups vinegar 2 Tbs vegetable oil (or any oil of your choosing) 1 Tbs garlic powder 2 Tbs Lawry's seasoning salt 2 Tbs yellow mustard 1 Tbs parsley  1 large onion (yellow or sweet) 2 cucumbers 24oz spiral pasta Instructions: 1.  Boil noodles to done, but still firm.  Drain and set aside. 2.  Dice onion. 3.  Thinly slice cucumbers. 4.  In large bowl, stir sugar into vinegar until dissolved. 5.  Add oil, garlic powder, Lawry's, mustard, and parsley.  Stir until well mixed. 6.  Add onions, cucumbers, and noodles.  Mix until evenly distributed. 7.  Allow to sit in refrigerator overnight. 8.  Serve cold and enjoy!
Post a Comment
Read more

Grandma’s Spinach Dip

GRANDMA'S SPINACH DIP  #SPINACH #DIP INGREDIENTS:  •2 packages frozen chopped spinach, thawed and water squeezed out  • 1/2 cup chopped yellow onion  •1 cup chopped parsley •1 cup sour cream •1/2 cup mayonnaise  •1/2 tsp. Celery salt (or 1/4 tsp. salt and 1/4 tsp. celery seed)  DIRECTIONS: Combine all ingredients together and refrigerate overnight. Serve with pumpernickel bread and/or favorite crackers.
Post a Comment
Read more