Spice for tang and treatment

The humble, unassuming cinnamon has acquired the status of superfood in modern times, thanks to its ability to turn an ordinary dish unique and that too with just a pinchful.

Origin

Both true cinnamon (Ceylon) and cassia (Chinese cinnamon) are obtained from the bark of an evergreen tree.

The only difference is that cassia has a more robust flavour. However, either can be substituted for the other.

The characteristic rich, warm and sweet fragrance makes it one of the most evocative spices and a much-used ingredient in many cuisines worldwide.

Cultivation

A cinnamon tree can grow up to 7 metres (56ft) but those in plantations are often grown as bushes, no taller than 3 metres (10ft).

The stems are cut from time to time to produce new stems for bark.

It thrives best in a hot, wet tropical climate at low altitudes and is usually ready for harvest after three years.

The plant is harvested during the wet season, because the rains facilitate the peeling of the bark.

Harvesting involves removal of the stems. After drying them for 24 hours, the outer bark and inner lining are scraped off.

The naturally curled pieces of peeled bark (called quills) are placed one inside the other to make long “compound quills''.

The best quills are placed on the outside while the broken ones and the smaller pieces are placed inside.

These are left in the shade to dry completely and prevent warping.

The long quills are then cut into smaller lengths and graded according to thickness, aroma and appearance.

The quills can then be ground or processed into oil used in cooking.

Medicinal properties

It is well known that a combination of honey and cinnamon is used in Ayurveda and Oriental medicine. It has been found that this mixture can cure most diseases.

The cures mentioned here are for reference only. If you suffer from any of these ailments, it is advised that you see a doctor before starting any treatment — there might be adverse reactions with some prescription drugs.

Heart diseases

A paste of honey and cinnamon powder, applied on bread or chapattis and eaten regularly for breakfast, can help reduce bad cholesterol in blood. Taken regularly, this paste can provide relief from breathlessness.

Arthritis

One part honey, two parts lukewarm water and a teaspoon of cinnamon powder made into a paste and massaged on to the affected part of the body helps reduce pain.

Bladder infections

Two tablespoons cinnamon powder and one teaspoon honey in a glass of lukewarm water, when taken daily, can help destroy the bacteria in the bladder.

Cholesterol

Two tablespoons of honey and three teaspoons of cinnamon powder in 16 ounces of tea water has been claimed to reduce cholesterol in blood by 10 per cent.

Colds

One tablespoon lukewarm honey with 1/4 teaspoon cinnamon powder taken daily for three days can cure chronic cough and cold and clear the sinuses.

Immune system

Daily use of honey and cinnamon powder can boost immunity and protect the body from bacterial and viral attacks.

Indigestion

Cinnamon powder sprinkled on two tablespoons of honey taken before food relieves acidity.

Anti-ageing

Boil four teaspoons of honey, 1 teaspoon of cinnamon powder in 3 cups of water and drink as tea. This can keep the skin fresh and soft.

Acne

Three parts of honey and one part of cinnamon powder, when applied on the affected area before going to sleep, can help cure acne.

Skin infections

Applying honey and cinnamon powder in equal parts on affected areas can cure eczema, ringworm and various skin infections.

Weight loss

A warm drink made of honey and cinnamon powder boiled in water for a few minutes can help in weight loss if taken at least twice a day. Of course, this needs to be complemented with a healthy diet.

Cancer

Recent research in Japan and Australia suggests cinnamon can help in the treatment of stomach and bone cancer, depending on the degree and stage of the disease.

Bad breath

The first thing in the morning that people living in South America do is gargle with one teaspoon of honey and cinnamon powder mixed with hot water. This is to keep their breath fresh throughout the day.

Cinnamon in cooking

Experts say that true (Ceylon) cinnamon should be reserved for sweet and delicate dishes and cassia for savoury dishes and stewed fruits.

As with most spices, cinnamon should be kept in a cool, dark place in an air-tight container, where it will retain its aroma and flavour for many months.

Here are some nutritious recipes to experiment with:

Carrot and ginger soup

• 1 tsp olive oil
• 1 onion, finely chopped
• 900g carrots, coarsely chopped
• 1l fresh chicken or vegetable stock
• 1/4 tsp cinnamon powder
• 2 tbs ginger, finely chopped
• 1 tsp vanilla extract
• 90ml sour cream

Heat oil in a large saucepan, add the onion and sauté for five minutes.

Add the carrots and stir to coat. Then add the stock and mix well.

Reduce the heat, cover and simmer for 20 minutes until carrots are tender.

Remove from heat and allow to cool, then transfer to a blender or food processor and process until smooth.

Add sour cream, vanilla and ginger and process to mix well, adding a little more stock if the soup is too thick.

Return the mixture to the rinsed-out saucepan, add cinnamon powder and gently heat through.
Serve hot.

Egyptian meatballs

• 450g beef/chicken, finely minced
• 1 onion, medium, grated
• 4 tbs flat-leaf parsley, fresh, chopped
• 2 tbs mint, freshly chopped
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin powder
• 1 tsp cinnamon, ground
• 1 tsp allspice, ground
• 1 tsp olive oil

To serve:

• Pita bread
• Tomatoes, finely chopped
• Spring onion, finely sliced
• Lettuce, shredded

Place all ingredients (apart from the oil) in a large mixing bowl and knead well, making sure the mixture is well blended.

Cover with cling film and chill for one hour. Preheat the grill and rack or a griddle to hot.

Divide the meat mixture into 8 flattened meatballs or mould around skewers.
Lightly oil the hot grill rack or griddle.

Then place the flattened meatballs on to the hot rack or griddle and cook for five minutes on each side, brushing a little oil from time to time.

Serve with pita bread and the tomato, onion and shredded lettuce.

Apple and cinnamon deligh

• 4 Granny Smith apples
• 1 tbs water
• 1/2 cup caster sugar
• 1/4 tsp cinnamon powder

For the cake:

• 100g margarine, low-fat
• 1/2 cup brown sugar
• 2 eggs
• 1/4 cup milk
• 1-1/4 cup flour, plain
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp vanilla essence

For the apple filling:

Peel, core and slice apples to about 5mm-thick pieces.
Place the apples in a saucepan along with 1/2 cup sugar, cinnamon powder and water.

Cover and cook gently for five minutes until tender.
Pour the hot apples into a 2cm deep pie dish and sprinkle with cinnamon.

For the cake:

Sift the flour, baking powder and salt together.
Beat the butter and sugar in a mixer until creamed.

Then add the eggs one at a time, after which add 1 tbs of flour, milk and vanilla essence. Fold in the remaining flour while taking care not to let the mixture lose volume.

Pour over the hot apples and spread the mixture evenly.
(It's important that the apples stay hot when the cake mixture goes in.) Bake at 190°C for 30 to 35 mins until set and lightly coloured.

Serve with custard and your choice of ice-cream.
This makes for a quick and easy dessert that is guaranteed to wow children and adults alike.

These are just some of the recipes that include cinnamon as a spice or added as flavour.

You could also try adding cinnamon to your coffee or lemonade or other recipes while cooking.

Then sit back and enjoy the double benefit of a slightly exotic flavour and fantastic health benefits.