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Cinnamon

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By Anne Willan

Published 1989

  • About
The only bark used in the modern kitchen comes from the cinnamon tree, or the related cassia. In Europe, the true Ceylon cinnamon is more common, but in North America, cassia is often misleadingly sold as cinnamon, despite its harsher flavor. Both form hard, tight scrolls, but cassia bark is thicker and coarser, and is also sold in flat pieces.

The sweet, nutty flavor of cinnamon remains distinctive even when ground and mixed with other spices. Ground cinnamon (or ground cassia) is used in baking. It may be sprinkled on top of baked custards or mixed with apples in apple pie. With butter, it is the traditional seasoning for baked squash; and in North Africa is added to beef and lamb stews. Germans use it in beer soup; it also appears in Greek dishes such as pastitsio meat pie. Whole cinnamon or cassia sticks are often infused in liquid for sweet sauces and spiced drinks, and they appear in pickles and chutneys. The sticks are usually removed before serving.

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