The genus Cinnamomum

Table 13.3 Typical western pickling formulation
Ingredient Range (%)
Coriander 10–40
Mustard 10–40
Powdered bay leaves 10–20
Crushed red pepper 5–10
Whole allspice 5–10
Whole dill seed 5–10
Whole celery seed 5–10
Whole black pepper 0–10
Whole cloves 0–10
Cracked cinnamon 0–10
Cracked ginger 0–5
Note
The components are powdered before use.
Table 13.4 Pumpkin pie spice formulation
Ingredient Range (%)
Ground cinnamon 40–80
Ground nutmeg 10–20
Ground ginger 10–20
Ground cloves 10–20
Ground black pepper 0–5
Table 13.5 Apple pie spice formulation
Ingredient Range (%)
Ground cinnamon 60–95
Ground nutmeg/mace 2–15
Ground allspice 2–15
Ground anise/fennel 0–10
End Uses of Cinnamon and Cassia 313
Garam masala formulations contain a variety of spices depending upon the particular
brand. Premavally et al. (2000) found between 11 and 19 spices in the common brands
available in the market. The major ingredients in garam masala mixes are coriander,
chillies, cumin, pepper, cloves, ginger, cinnamon and turmeric. In addition to cinnamon,
cassia is also present in certain brands. Premavally et al. (2001) analysed seven common
brands of masalas and found that they contained 14–19 spices. In six of the masalas cassia
formed a component, while cinnamon was present only in one brand (Badshah Fish
Masala). Cinnamon is also a component of the famous mus-sa-man curry paste of
Thailand; Lakama, the popular Moroccan spice mix; and many local spice mixtures in
Far East Asia and the Middle East. (e.g. Sri Lankan curry powder, Singapore-style curry
powder, Seven Seas curry powder, Kashmiri masala, and Sweet pickling spice mix.)
Cinnamon is also used in the preparation of mulled wines. Mulled wines are prepared
by infusing wine with cinnamon sticks, powdered ginger, cardamon fruits and cloves,
tied in cheesecloth bags. The bags are suspended in the wine and heated. Drinking
small quantities of mulled wine before food aids digestion.