Cinnamon Sugar

Cinnamon (species Cinnamomum zeylanicum), bushy evergreen tree of the laurel family (Lauraceae) native to Sri Lanka (Ceylon), the neighbouring Malabar Coast of India, and Myanmar (Burma) and also cultivated in South America and the West Indies for the spice consisting of its dried inner bark. The spice is light brown in colour and has a delicately fragrant aroma and warm, sweet flavour. Cinnamon was once more valuable than gold. In Egypt it was sought for embalming and witchcraft; in medieval Europe for religious rites and as a flavouring. Later it was the most profitable spice in the Dutch East India Company trade. In modern times, cinnamon is used to flavour a variety of foods, from confections to curries; in Europe and the United States it is especially popular in bakery goods. Ground cinnamon enhances many curries and meat stews especially those made with lamb. It can also be used in cakes, puddings, breads and stewed fruits. Cinnamon sticks are often used in hot drinks such as mulled wine, hot chocolate and coffee. Cinnamon has many uses besides being a condiment, the oils of the leaves, bark and roots add their scent and flavor to incense and perfumes. The leaf oil can used in tonics, antiseptics, and in remedies for intestinal gas, nausea, colds, and hypertension. Warning: The oils should be avoided during pregnancy, since they have been linked to miscarriages.

Cinnamon Sugar