ingredient of
the month
the month
From my family's recipe
book - to your table!
book - to your table!
Homemade Indian Cooking with Carla
The Spice Route
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Cinnamon
Cinnamon, or "dalchini" is native to Sri Lanka and the
Seychelles Islands found off the coast of India. The
medicinal properties of cinnamon were known to ancient
physicians before 2,700 BC, and the oldest description of
cinnamon is in the Jewish religious text, the Torah.
During the Spice Wars, the Dutch wrested control of
cinnamon supplies from the Portuguese in Sri Lanka,
and controlled world prices by limiting its supply.
Seychelles Islands found off the coast of India. The
medicinal properties of cinnamon were known to ancient
physicians before 2,700 BC, and the oldest description of
cinnamon is in the Jewish religious text, the Torah.
During the Spice Wars, the Dutch wrested control of
cinnamon supplies from the Portuguese in Sri Lanka,
and controlled world prices by limiting its supply.
Cooking with Cinnamon: The dried inner bark of the cinnamon tree is the spice used
in cooking.Cinnamon has a sweet, woody scent, and its special flavoring is evocative
and welcoming - a key ingredient in many desserts and "comfort foods". In Indian
cuisine, cinnamon sticks are used either whole or ground into a powder. Cinnamon
sticks are used to flavor rice, curries, desserts and meats. It is also a standard
ingredient in the powdered spice garam masala, which also includes cardamom
and cloves. Cinnamon should be stored in an airtight container, and if used as a
powder, should be ground fresh.
Medicinal Uses: The medicinal properties of cinnamon are legendary. Infused in
warm water, it is effective in curing the common cold, preventing nervous tension,
checking nausea and stimulating digestion. A popular catch-all remedy for arthritis
and rheumatism is a teaspoon of cinnamon powder, mixed in a tablespoon each of
honey and apple cider vinegar. Cinnamon oil cures indigestion and is commonly
used as an inhalation for colds and sinusitis.
Recipe for "chai" or spiced tea (makes 2-4 cups of chai)
2 teabags (English breakfast)
3 cups of water
2 teaspoons sugar
2 cardamom pods
2 cloves
1 (1-inch) piece of cinnamon
1/2 cup whole milk (optional)
Method: Boil the tea bags in the water with the cardamom, cloves and cinnamon
until the mixture is reduced to half. Add the sugar and the milk, heating it through.
Strain into cups and serve with cookies (known as "biscuits" in India)!
in cooking.Cinnamon has a sweet, woody scent, and its special flavoring is evocative
and welcoming - a key ingredient in many desserts and "comfort foods". In Indian
cuisine, cinnamon sticks are used either whole or ground into a powder. Cinnamon
sticks are used to flavor rice, curries, desserts and meats. It is also a standard
ingredient in the powdered spice garam masala, which also includes cardamom
and cloves. Cinnamon should be stored in an airtight container, and if used as a
powder, should be ground fresh.
Medicinal Uses: The medicinal properties of cinnamon are legendary. Infused in
warm water, it is effective in curing the common cold, preventing nervous tension,
checking nausea and stimulating digestion. A popular catch-all remedy for arthritis
and rheumatism is a teaspoon of cinnamon powder, mixed in a tablespoon each of
honey and apple cider vinegar. Cinnamon oil cures indigestion and is commonly
used as an inhalation for colds and sinusitis.
Recipe for "chai" or spiced tea (makes 2-4 cups of chai)
2 teabags (English breakfast)
3 cups of water
2 teaspoons sugar
2 cardamom pods
2 cloves
1 (1-inch) piece of cinnamon
1/2 cup whole milk (optional)
Method: Boil the tea bags in the water with the cardamom, cloves and cinnamon
until the mixture is reduced to half. Add the sugar and the milk, heating it through.
Strain into cups and serve with cookies (known as "biscuits" in India)!
