The genus Cinnamomum

312 B. Krishnamoorthy and J. Rema
Table 13.1 Curry powder formulations containing cinnamon
Spice US standard formula General purpose curry formula
No. 1 (%) No. 2 (%) No. 3 (%) No. 4 (%) No. 5 (%)
Coriander 32 37 40 35 25
Turmeric 38 10 10 25 25
Fenugreek 10 0 0 7 5
Cinnamon 7 2 10 0 0
Cumin 5 2 0 15 25
Cardamon 2 4 5 0 5
Ginger 3 2 5 5 5
White pepper 3 5 15 5 0
Poppy seed 0 35 0 0 0
Cloves 0 2 3 0 0
Cayenne pepper 0 1 1 5 0
Bay leaf 0 0 5 0 0
Chillies 0 0 0 0 5
Allspice 0 0 3 0 0
Mustard seed 0 0 0 3 5
Lemon peel dried 0 0 3 0 0
100 100 100 100 100
Source: Farrell, 1985.
Table 13.2 Federal Specifications for curry powder (EE-S-631J)
Ingredient Limit (%)
Turmeric 37.0–39.0
Coriander 31.0–33.0
Fenugreek 9.0–11.0
Cinnamon 7.0
Cumin 5.0
Black pepper 3.0
Ginger 3.0
Cardamom 3.0
Source: Tainter and Grenis, 1993.
The oriental five-spice blend is commonly used in a variety of oriental dishes. This
ground spice blend contains cinnamon (25–50%), anise or star anise (10–25%), fennel
(10–25%), black pepper (10–25%) and cloves (10–25%). The famous Chinese spice
salt is a mixture of salt, ground cinnamon (Chinese cassia) and a pinch of Chinese fivespice
powder, the last being an essential ingredient in most spicy Chinese dishes.
Chinese-five spice powder is made by mixing equal parts of cassia, Szechuan pepper
(Zanthoxylum piperitum), cloves, fennel seeds and star anise. Certain pickling and pie
formulations are given in Tables 13.3, 13.4 and 13.5.
Masalas are mixtures of spices either in dry or paste form, which are available in readyto-use
formulations. In many masalas, cinnamon and cassia form essential ingredients.
Garam masala is used in Indian (both northern and southern) cooking. Unlike other
masala mixes, it is sprinkled over a prepared dish before serving, to enhance the flavour.