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Cinnamon
Queen of the sweet spices, ,cinnamon has been treasured since
biblical times for its inviting aroma and intense flavor. The
petite, rust-colored scrolls of delicate bark come from a tropical
evergreen tree in the laurel family that is cultivated in India,
Sri Lanka, Madagascar and the Seychelles. Cinnamon is used whole
in Indian-style curries and pilafs to infuse a delicate level of
seasoning and to provide visual pleasure. Cinnamon sticks are
ground up into garam masala and other spice mixtures for savory
South Asian dishes. To turn whole sticks, which are 3 or more
inches long, into powder, wrap them in a tea towel and crush them
with a kitchen mallet or unopened can. Then transfer the shards to
a heavy mortar or a coffee grinder dedicated to spice grinding and
grind to a
fine powder. |
