Thursday, October 20, 2011
Cinnamon is a wonderful spice, and what you eat when you taste that brown powder is ground up bark from cinnamon trees. The story is that the best cinnamon has to be cut with silver knifes (I bet that is not true!). There are at least 4 species that have been used as cinnamon, and they taste slightly different. This Indian stamp depicts the most valuable one, which has bark that rolls up on both ends of the edges, into a tight cigar-like roll. Cinnamon is in the Lauraceae, the laurel family, same as bay leaves, sassafras, and laurel. I love cinnamon, in small doses, on cinnamon rolls, rice porridge, and in Swedish Christmas glögg. In Swedish, the word for cinnamon is 'kanel'. I know, that makes no sense whatsoever.