The genus Cinnamomum

316 B. Krishnamoorthy and J. Rema
eliminated chemically, the sensational strength perceived is reduced to only 66%
(Hirasa and Takemasa, 1998). It is easier and more effective to use an aromatic spice to
deodourise the remaining 1% via the masking function. Kikuchi et al. (1968) evaluated
the masking effect of each spice sensorially by adding a spiced solution with phased
concentration to trimethylamine solution. This report indicated that cassia oil is effective
in masking the odour of trimethylamine, but to a lesser degree compared to oils of
onion, bay leaf, sage, thyme, caraway, ginger and clove.
Suitability pattern
Spices are used to fulfil certain functions based on their suitability to flavour,
deodourise (mask), colour or add pungency. Each spice has a basic function and often
a sub-function. In the case of cinnamon, the basic function is flavouring and its subfunction
is deodourising or masking. Cinnamon is mostly used in simmered, baked,
fried, deep-fried and pickled food items, being less suitable for steamed food. It is more
suitable for meat and mild dishes, grains, vegetables, fruits and beverages and less
suitable for beans and seed dishes. Cinnamon is used as spice in South-East Asia, US,
UK, Germany and France, but it does not play much of a role in Italian, Chinese and
Japanese foods (Hirasa and Takemasa, 1998).
Cinnamon – in cooking
Cinnamon is widely used in sweet dishes, but also makes an interesting addition to
savoury dishes, such as stews and curries. The blending of spices and herbs in traditional
cooking is very imprecise. In domestic cooking, the experienced hand of the cook or the
housewife does the mixing and blending. But, in factory production, processing and in
the development of seasoning formulations, a great amount of precision is needed in
the approach. A seasoning can inadverterly become the major flavour of the product,
masking the primary flavours of meat, fish or vegetables present. A good seasoning should
be subtle and should be used specifically to enhance the flavour characteristics of the food
(Heath, 1978). Herbs and spices need careful blending, taking into account the flavour
profile of all the ingredients in the product, the aim being to fortify those characteristics,
which improve the flavour profile of the end product, or suppress those which detract
from a pleasant flavour. Such skillful blending needs a good understanding of the
flavouring power of spices. The relative flavour strength of some of the spices are listed
in Table 13.9. Some condiments play dual roles, both as condiments and seasonings.
Cinnamon and cassia do not play any significant role in the preparation of condiments,
sauces or seasonings, unlike spices such as chillies, ginger or pepper. Cinnamon and
cassia give a flavour strength of 406–425 points on a scale where the highest point is
occupied by fresh red chillies (1000 points). In Table 13.10, herbs and spices are listed
in the order of their flavour strength to indicate the position occupied by cinnamon and
cassia in relation to other spices for flavouring food items. In this flavour triangle table
the weakest spice is at the top and the strongest at the bottom. In the right column, the
main protein sources are listed in the order of descending flavour strength (Heath, 1978).
In this triangle, cinnamon and cassia occupy a position almost one-third from the top,
indicating that the flavour tends more towards weak, which indicates the suitability of
this spice for flavouring lamb and chicken dishes. Stronger spices are needed to flavour
mutton and Game Ham (both have a stronger intrinsic flavour).