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Cinnamon : Cinnamomum Verum

Cinnamon Cinnamomum Verum

Cinnamon, scientifically known as Cinnamomum verum, is an aromatic spice derived from the bark of the cinnamon tree. It is native to Sri Lanka and parts of southern India and has been revered for centuries due to its enticing fragrance, distinctive taste, and various medicinal properties. Cinnamon has played a pivotal role in the world’s history, from ancient Egyptian embalming rituals to the spice trade’s driving force in the Middle Ages. Today, it remains a staple in both traditional and modern cuisine, as well as a popular ingredient in traditional medicines and herbal remedies.

The cinnamon tree is an evergreen tree that grows up to 10-15 meters in height, with thick, leathery leaves and small, yellowish-white flowers. The fruit, known as a drupe, contains a single seed. The cultivation process begins with planting small cuttings from mature cinnamon trees in well-drained soil with partial shade. After two to three years, the tree’s branches are ready for harvesting.

Harvesting cinnamon is an intricate and labor-intensive process that requires skill and precision. The best time for harvesting is during the rainy season when the bark is softer and easier to remove. The outer bark is first carefully scraped off, and then the inner bark is delicately scored and loosened using a specialized knife. The cinnamon peeler then carefully removes the inner bark in long, thin strips. The strips are left to dry, during which they curl into the characteristic cinnamon quills, or sticks. These quills are then sorted by size and quality, with the finest ones reserved for the highest grades of cinnamon. Lower quality quills are often ground into cinnamon powder.

Cinnamon’s unique flavor and aroma are attributed to its essential oil, primarily composed of cinnamaldehyde, which gives it its distinctive warm, sweet, and slightly spicy characteristics. It has been used in various cuisines throughout history, with its earliest recorded use dating back to Ancient Egypt around 2000 BCE. Cinnamon has played a significant role in traditional Middle Eastern, Indian, and Chinese cuisines, where it is used in both sweet and savory dishes. In European cuisine, cinnamon has been a popular ingredient in baked goods and desserts, such as cinnamon rolls and apple pie, as well as a flavor enhancer for hot beverages like mulled wine and spiced tea.

Cinnamon’s warm, sweet, and spicy characteristics also make it a popular ingredient in the distillation of gin and the flavoring of spiced rum. In gin production, cinnamon is often combined with other botanicals, such as juniper berries, coriander, and citrus peels, to create a complex and balanced flavor profile. It contributes a subtle, lingering warmth that complements the gin’s other elements and enhances the spirit’s overall taste. Similarly, in spiced rum, cinnamon is a key component in achieving the rich, aromatic flavor that is synonymous with this type of liquor. It harmonizes with other spices, such as cloves, nutmeg, and vanilla, to create a smooth and inviting drink that is perfect for sipping neat or incorporating into cocktails. The use of cinnamon in these distilled spirits showcases the versatility of this remarkable spice and its enduring appeal in the world of alcoholic beverages.

Cinnamon has not only been prized for its culinary uses but also for its medicinal properties. It has been utilized in traditional medicine for centuries, with records dating back to Ancient China and Egypt, where it was used to treat a variety of ailments, such as digestive issues, respiratory problems, and infections. Modern scientific research has supported some of these traditional claims, with studies suggesting that cinnamon may have antimicrobial, anti-inflammatory, and antioxidant properties. Some research has also indicated that cinnamon might help regulate blood sugar levels, making it a potential supplement for individuals with diabetes.

The fascinating history of cinnamon is intertwined with the development of global trade routes. It was once a highly valued and sought-after commodity, with its source kept secret by traders who wished to maintain a monopoly on the lucrative cinnamon trade. The quest for cinnamon led to the exploration of new lands and the establishment of trade routes that would shape the world’s economy and cultural interactions.

Today, cinnamon is widely available and affordable, making it a popular spice for home cooks and professional chefs alike. Its versatility in both sweet and savory dishes, coupled with its potential health benefits, ensures that cinnamon will continue to be a cherished and widely-used ingredient for years to come. From its ancient origins to its modern culinary applications, cinnamon remains a truly captivating and enduring spice.

Cinnamaldehyde: Cinnamaldehyde is the primary flavour compound found in cinnamon and is responsible for the spice’s distinct, warm and sweet aroma. It is found in amounts between 63.1 – 75.7 % of cinnamon oil.

Eugenol: Eugenol imparts a spicy, clove-like aroma to the spirit. It is found in amounts between 2.0 – 13.3 % of cinnamon oil.

Cinnamyl Acetate: Cinnamyl Acetate imparts a sweet, fruity aroma to the spirit. It is found in amounts between 0.3 – 10.6 % of cinnamon oil.

Linalool: Linalool imparts a floral, fresh and slightly spicy aroma to the spirit. It is found in amounts between 0.2 – 7.0 % of cinnamon oil.

β-Caryophyllene: β-Caryophyllene imparts a spicy, woody and slightly peppery aroma to the spirit. It is found in amounts between 1.3 – 5.8 % of cinnamon oil.

p-Cymene: p-Cymene imparts a fresh, herbaceous, and slightly spicy aroma to the spirit. It is found in amounts between 1.7 – 2.5 % of cinnamon oil.

18-Cineole: 18-Cineole imparts a fresh, medicinal, and slightly camphor-like aroma to the spirit. It is found in amounts between 0.4 – 2.3 % of cinnamon oil.

Benzaldehyde is a flavour compound found in cinnamon, it imparts a sweet, almond-like aroma to the spirit and is found in trace amounts in cinnamon oil.

β-Phellandrene: β-Phellandrene imparts a fresh, woody, and slightly spicy aroma to the spirit. It is found in small amounts in cinnamon oil, less than 1.5%.

α-Terpineol: α-Terpineol imparts a fresh, floral, and slightly spicy aroma to the spirit. It is found in amounts between 0.4 – 1.4 % of cinnamon oil.

Camphor: Camphor imparts a fresh, medicinal, and slightly cooling aroma to the spirit. It is found in trace amounts in cinnamon oil.

Terpinen-4-ol: Terpinen-4-ol imparts a fresh, medicinal, and slightly spicy aroma to the spirit. It is found in amounts between 0.4 – 1.1 % of cinnamon oil.

Benzyl benzoate: Benzyl benzoate imparts a sweet, floral, and slightly spicy aroma to the spirit. It is found in trace amounts in cinnamon oil.

α-Caryophyllene: α-Caryophyllene imparts a spicy, woody and slightly peppery aroma to the spirit. It is found in small amounts in cinnamon oil, less than 1%.

Safrole: Safrole imparts a spicy, slightly sweet aroma to the spirit. It is found in very small amounts in cinnamon oil, less than 0.04%.

Cinnamon is a popular botanical used in gin distillation and it pairs well with many other botanicals. Some great flavour pairings for cinnamon in gin distillation include:

Juniper: The woody and pine-like aroma of juniper complements the warm and spicy notes of cinnamon, creating a well-balanced gin.

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