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Cinnamomum zeylanicum

Cinnamon

Kayu manis

Lauraceae
 

 

Cinnamomum zeylanicum, Cinnamon, Kayu manisCinnamon (Cinnamomum zeylanicum )
Origin: Cinnamomum zeylanicum originates from the island Sri Lanka (formerly called Ceylon)
Used plant part: Stem bark.
Sensoric quality: Strongly aromatic, sweet, pleasant, warm and but hardly bitter or adstringent.
Use: Since Ceylon cinnamon is native in South Asia, it is not surprising that the cuisines of Sri Lanka and India make heavy use of it. It is also widely in use for flavouring tea.
Although cinnamon was very popular in Europe in the 16.th to 18.th centuries, is importance is now rather shrunken: the main application for cinnamon in Western cooking are several kinds of desserts; stewed fruits, for instance, are usually flavoured with a mixture of cloves and cinnamon. Cinnamon is, however, only rarely tried for spicy dishes.
In most countries, powdered cinnamon is preferred. The powder should be added shortly before serving, as it becomes slightly bitter after some time of cooking
The so-called cinnamon buds are the unripe fruits harvested shortly after the blossom; in appearance, they are similar to cloves. These buds are less aromatic than the bark; their odour is, however, rather interesting: mild, pure and sweet. to release their fragrance, they must be finely ground.

  

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