Cinnamon, what would life be like without it? Stores are named after it: Cinnabon. Strippers are named after it: Cinnamon Buns. Musical groups are named after it: Cinnamon Chasers.
As you may know, cinnamon comes from the bark of a tree. It is one of the oldest known spices. Arab traders brought it from China in 1700 B.C.
It’s that spicy, aromatic, and sweet-hot spice that we love to add to dishes both sweet and savory. This New Food Friday is about Saigon Organic Cinnamon.
If you will recall, last week we (we?) were eating roots of trees (Yuca Root). This week we are eating the bark of trees. If I keep following this path, next week we (we?) could be eating leaves of trees or sap from trees! Perhaps my subconscious is still showing reverence to the almighty tree, after writing a post about the American blight-decimated chestnut tree!
Whatever the case may be, I couldn’t wait to finish using my regular (cassia) cinnamon so I could try my Saigon Cinnamon (which is still cassia cinnamon). Unfortunately, due to misinformation I received on the Internet, this is not the cinnamon I was looking for.
Let me explain. There are two types of cinnamon: one is called cassia cinnamon and the other is Ceylon cinnamon, the “true” cinnamon. I thought I was buying true cinnamon. I was not. In the States, what we know as cinnamon is really the bark of a cassia tree.
According to the http://www.thefreedictionary.com, the definition of a cassia tree is a tropical Asian evergreen tree (Cinnamomum cassia) having aromatic bark used as a substitute for cinnamon.
However, as far as cinnamon goes, Saigon Cinnamon is absolutely delicious! If you shake some on your finger and taste it, it is sweet as if there was sugar mixed in with the cinnamon. This surprised me!
It has that wonderful zing to it and I’m sure you already know that the aroma is divine. It is hard for me to imagine how much better “true” cinnamon would be! But I will continue to be on the lookout for it!
True cinnamon comes from Ceylon from the bark of a true cinnamon tree. However, since 1972, the island country known as Ceylon changed its name to Sri Lanka.
It is situated off the coast of India and is often referred to as the “teardrop of India.” This is due to its shape like a teardrop. To add to the name confusion, they still call the true cinnamon, Ceylon Cinnamon (and not Sri Lanka cinnamon).
In this photo below, you can see the difference between Ceylon cinnamon (left) and Indonesian (cassia) cinnamon (right).
Ceylon Cinnamon has citrus overtones and a rich buff color. It is less strong than cassia cinnamon, and lacks bite. Ceylon cinnamon sticks are papery thin. It is the favorite cinnamon of both Europe and Mexico. It will shine in custard, cinnamon ice cream, Dutch pears, stewed rhubarb, steamed puddings, dessert syrups, or mixed into whipped cream.
According to the label of McCormick’s Organic Saigon Cinnamon,
it has been harvested from the central highlands of Vietnam and is the highest quality 100% organic cinnamon. That’s good enough for me! It was pricey as you can imagine. I think I paid over $4.00 for it for a 1.5 oz jar. It has a Best Buy date of October, 2014. It is long-lasting unlike many other spices which are best used within a 6-month period for optimum taste.
I decided to make cinnamon raisin bread with my Saigon Cinnamon. The results were great.
I baked two loaves on Tuesday and my house still smells like cinnamon. (You might want to remember this when the Christmas holidays come around, or if you want to sell your house!) I love to pull apart a slice and “unwind” the curled bread. It brings out the kid in me, what can I say.
If you’ve never made cinnamon bread, you have to roll out the dough into a flat rectangle, brush with melted butter, and sprinkle a cinnamon sugar mixture over the whole thing. Then you sprinkle on the raisins. Then you roll up the short end, or the end close to you, like rolling up a carpet.
Can you see in the photo where I began rolling up the dough? My recipe called for three eggs and I substituted two cups of white whole wheat flour for the white flour to make it more nutritious.
The recipe also called for a cinnamon, sugar, flour, butter, crumb topping which was just added work and totally unnecessary and then makes a mess when you slice it.
Cinnamon Raisin Bread is delicious toasted and buttered with or without jam for breakfast. I used to eat cream cheese and jelly sandwiches on raisin bread at school when I was a kid, which is very good! It’s also good made into French Toast although I haven’t tried that myself. I also like it plain as a snack while watching TV in the evening.
There are many cinnamon raisin bread recipes online and it is amazing that they are all different! Look for one that has a lot of good reviews or get one from a trusted site like Martha Stewart or Epicurious. Use whatever cinnamon you have on hand but if you are running out of cinnamon, try the Saigon Cinnamon. It’s very good! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~