2018 November PASO Magazine

Cinnamon
TASTE OF PASO
CELEBRATING
TASTE OF PASO
By Lori Foster of Spice of Life
What gets us more in the mood for
fall and awakens our senses? Think
warm, sweet flavors dancing on our
tongue, soothing aroma floating through the air,
memories of friends and family gatherings. No
other spice says fall than the rich and captivating
appearance of cinnamon.
Cinnamon can be as simple or complex as you
want it to be, and can be by our side whichever
direction we choose. Keeping traditions alive
through our foods, cinnamon stands high on
the list of spices our ancestors used. From sweet
desserts to savory dishes, adaptable in all sorts
of global cuisines from Peruvian to Moroccan,
curries to apple pie. Cinnamon has played a role
in our everyday lives and has become our friend
of comfort and adventure. Let’s discover more
about this exciting and powerful aromatic!
The history of cinnamon is almost as rich as
its taste, reaching as far back as biblical times
and traveled many routes along the spice trade.
Various species of cinnamon have been intermingled
throughout history and confusion has
followed this exotic spice. Even today the name
“cinnamon” refers to several different varieties
with much hesitation on which one to choose.
Cinnamon (cinnamomum verum) is indigenous
to Sri Lanka (formerly known as Ceylon)
and is the inner bark of an evergreen tree in the
Laurel family. “True Cinnamon”, Ceylon cinnamon,
exposes its sweet, woody aroma with a
smooth and delicate flavor, yet intense. “Saigon”
cinnamon, grown in Vietnam, is rich in volatile
oils and is a close relative to Ceylon cinnamon.
It has a more pronounced and complex flavor.
“Cassia”, often referred to as cinnamon, is in
the same family but offers a much more pungent
and astringent edge compared to Ceylon
cinnamon. Cinnamon sticks, also called quills,
are typically Cassia and are thicker and more
difficult to grind than the thinner Saigon chips
or sticks. Depending on what flavor profile you
are looking for and how you are using it can help
decide which variety you choose. Which one you
use is simply a matter of personal preference.
Now let’s have some fun! Bananas fried in
butter and flavored with cinnamon, baked
apples dusted with cinnamon, mulled wine
infused with cinnamon and orange, hot chocolate
layered with chili and cinnamon, eggnog
commingling with nutmeg and cinnamon,
adventurous Indian curries, Moroccan tagine
lamb and chicken dishes. I could go on and on.
I’m sure you have your treasured recipes or
new creations that have delighted your taste
buds.
A few companion spices that compliment cinnamon
include clove, allspice, nutmeg, ginger,
vanilla, mace, turmeric, tamarind, star anise,
cardamom, chili, coriander, cumin. The combinations
are endless and there are plenty of
opportunities to play around with and explore.
What would chai tea be without the intimate
relationship with cinnamon. Ginger, black
pepper, allspice, cardamom, clove and black
tea are some of the typical spices blended with
cinnamon to create classic chai with lots of wiggle
room for variations.
Storing spices correctly and choosing the best
quality herbs is paramount to the end results. It
can be the defining moment where your meal
will be remembered or forgotten. The best way
to store spices is in airtight glass jars and kept
away from heat and moisture.
Be careful not to shake your spice jar over a
pot where the steam will works its way into the
jar or storing your spices next to a hot stove or
oven. Typically ground spices last one year and
whole spices 3-5 years. Some prefer to store their
spices in the refrigerator or freezer. I would just
caution to be careful of condensation that can
build up because of temperature change bringing
them in and out when using.
Being mindful of the quality you choose plays
a big part in the flavors as well as your health.
Look for the freshest spices possible, vibrant
in taste and color and should be free of added
ingredients such as anti-caking agents and
preservatives. Choose spices and herbs that are
“non-irradiated”. This is where the spices have
gone through a process of ionized radiation in
order to increase the shelf life and kill possible
bacteria on the spices.
Research has shown that not only is cinnamon
a powerhouse for flavor but the health
benefits are worthy of attention. This warming
spice may be useful in treating digestive issues,
help fight colds and flu, high blood pressure,
relieve nausea, stimulate appetite, and boost
our immune system. The nutritional profile of
cinnamon contains essential oils, tannins, coumarin,
calcium, iron and vitamin K. Those with
arthritis may benefit from its anti inflammatory
properties as well.
Cinnamon has been woven into our daily lives
and has captivated our senses. It is one of the
most commonly used spices today yet so much
curiosity and wonder surrounds its personality.
I encourage you to become close friends with
this fascinating ingredient, think outside the box
in your kitchen, and most of all, have fun creating
recipes that will give birth to new holiday
memories.
Lori is a spice purveyor and owns Spice of Life in
downtown Paso Robles. Exploring spices, herbs and
teas has been a long time passion.
50 | pasomagazine.com PASO Magazine, November 2018