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Cinnamon
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Once used in love potions and to perfume wealthy
Romans, this age-old spice comes in two varieties —
Cinnamomum zeylanicum (Ceylon cinnamon) and
Cinnamomum cassia (cassia). Cinnamon is the inner
bark of a tropical evergreen tree. The bark is harvested
during the rainy season when it's more pliable. When
dried, it curls into long quills, which are either cut into
lengths and sold as cinnamon sticks, or ground into
powder. Ceylon (or tree) cinnamon is buff-colored and
mildly sweet in flavor; cassia cinnamon is a dark, reddish
brown color and has a more pungent, slightly bittersweet
flavor. Cassia cinnamon is used and sold simply as
"cinnamon" in many countries (including the United
States). Cinnamon is widely used in sweet dishes, but
also makes an intriguing addition to savory dishes such
as stews and curries. Oil of cinnamon comes from the
pods of the cinnamon tree and is used as a flavoring,
as well as a medicinal.
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