Cinnamon is the dried inner bark of various evergreen trees belonging to the genus Cinnamomum. Its inner bark or phloem layer, which carries nutrient s from the leaves toward the roots, contains protective oil cells.
When harvest, the bark is stripped off and put in the sun, where it curls into the familiar form called "quills." The quills can be cut up and used as cinnamon sticks or cracked and used for grinding.
Cinnamon contains ethyl cinnamate, an ester whose fruity balsamic fragrance helps give cinnamon its signature aroma.
Cinnamon also contains, in smaller quantities, coumarin, eugenyl acetate, dihydrocapsaicin and safrole.
Sprinkle powered cinnamon on toasts, also can be added it to cookie batter, or stir it into hot apple cider. Cinnamon is good in cakes, pies, muffins and breads.
For a warm, sweet spicy drink, half or quarter teaspoon of cinnamon can be used per cup of boiling boing water.
The color of cinnamon is about reddish and brown. It produces sweet and pungent flavor. Cinnamon is characteristically woody, musty and earthy in flavor and aroma.
It is warming to taste. The finer the grind, the more quickly the Cinnamon is perceived by the taste buds.
The flavor of cinnamon
