A Little About Cinnamon

So now I'm on a spice kick or should I say all things that flavor. Herbs, butters, vanillas, spices.

This was in a "Ask Martha" news clip from Detroit



You might be surprised to learn that the reddish, woody, aromatic spice you sprinkle on toast and use to flavor dishes such as applesauce and pumpkin pie most likely isn't true cinnamon at all. In the United States, most products sold as cinnamon are actually cassia.
True cinnamon and cassia are cousins; both are made of the dried bark of species of Cinnamomum evergreen trees. Cassia originated in the country now called Myanmar. There are three distinct types available today: Indonesian cassia -- the familiar kind mass-produced as cinnamon for the North American market; Chinese cassia -- a rarer version that is both sweeter and more peppery and is ideal for baked goods; and Vietnamese cassia -- a type only recently available in North America, with an intense flavor and aroma (only about two-thirds the amount of cinnamon called for in recipes is necessary with this variety).
All cassia is a dark, reddish brown and has a stronger, somewhat harsher flavor than its cousin, true, or Ceylon, cinnamon. True cinnamon originated from Sri Lanka. It has a paler tan color, a softer, more crumbly texture and a more delicate flavor than cassia. It also contains a chemical compound called eugenol, the same one that gives cloves their distinctive aroma, which makes it more fragrant.


This reminded me of the movie "Chocolate"

Mexican Hot Chocolate
Mexican chocolate is flavored with Ceylon cinnamon, almonds and vanilla. It is available in Mexican markets and some supermarkets.
1 quart milk
2 3-inch cinnamon sticks
10 ounces Ibarra or other Mexican chocolate, finely chopped
Whipped cream, for serving
Pinch of ground cinnamon, for serving
Place the milk and the cinnamon sticks in a heavy medium saucepan. Bring just to a boil, reduce heat and add chocolate. Let the mixture stand until the chocolate melts, about 3 minutes. Whisk until combined.
Serve immediately, topped with a dollop of whipped cream and a pinch of ground cinnamon. Makes 6-8 servings. 

Ms. Foodie

Herbs, Fresh, Dried, Gound & Homegrown

One day I was watching Martha Stewart with my mom and Martha said "if you don't have fresh herbs, don't bother making this dish." My mom did not like Martha after that and I just fell out of my seat laughing. I understood what Martha was saying but it was the way she delivered her message that made her sound "over the top."

I will have to agree somewhat with Martha that in this day and age, it is so easy to find fresh herbs so why not use them. I love fresh over dried for many of my recipes especially Basil, even though I can buy fresh sage I still use dried. There are spices such as cumin, paprika, cayenne, file' and turmeric I always use in the dry form. When I'm using cinnamon, coriander (leaves aka cilantro) clove, nutmeg, fenugreek and star anise I do grind those myself.

By no means am I an expert in spices and herbs but I find I use many more different types of spices to cook with then most people do. Fenugreek is a great example, if you don't cook Indian dishes chances are you have never hear that spice. Fenugreek is one of those spices that have many different names such as: Foengreek, Greek Hayseed, Goat's Horn, Cow's Horn, Bird's Foot and there is also Methi Fenugreek Leaves. I love Fenugreek seeds milled, then used as a dry rub with other spices for my root vegetables and potatoes. I have started growing the seeds I buy at the store for there leaves to cook with because I could not find them at any markets. I use them for sauces and even in my salads. Then there is the little black seeds you see on some Persian breads, they are called Nigella. Some people think Nigella are Black Sesames but they are not at all, they even have a different shape then a Sesame, it is more like Black Cumin. I love mixing Nigella seeds crushed with Chinese 5 spice (dry rub) and rubbing it on my chicken, then coating the whole chicken with honey before I roast it.
I love to buy Green Cardamom pods and add the pod to flavor my black tea with honey.

Growing fresh herbs is truly wonderful because you can take what you need. The air around your herb garden smells amazing unless your growing a bunch of chives, onions & garlic. Your not paying a lot of money for herbs that will rot or wilt in your fridge, of course you can compost.
The things I love to plant the most are Rosemary, Italian Basil, Lemon Basil, Cinnamon Basil, Clove Basil, Chocolate Basil, Lemon Thyme, Thyme, Cilantro, Chives, Mint, Lemon Mint (Balm) and my new favorite Pineapple Sage!