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Indigenous to Sri Lanka (which still produces the best quality
spice), cinnamon, a bushy evergreen tree, now thrives in South
America and the West Indies. The spice we know as cinnamon
is the bark of those trees. Similar to cinnamon (and sold
as cinnamon in many places, including the US), is cassia,
which has a somewhat coarser flavor than true cinnamon.
Cassia, a native of Burma, is now grown in China, Indochina,
Indonesia, the Indies, and Central America
In their whole bark form, cinnamon and cassia can be differentiated
by their shape: cinnamon bark forms the tightly-rolled quills
commonly called cinnamon sticks, while cassia forms into more
loosely rolled, irregular sticks or strips. Culinary experts
recommend using true cinnamon for sweets and delicate dishes,
while cassia is fine for savory dishes and stewed fruits.
Cinnamon has an rich, warm, sweet fragrance that has made
it a key ingredient in dishes from around the globe. From
mulled wine to hot chocolate to cookies, cakes, moles, soups,
and stewed or roasted meats, cinnamon gives dishes a complex,
exotic flavor.
Cinnamon is available whole and ground. For best flavor,
grind your own from sticks or bark. Store in a tightly sealed
container.
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