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Posted on 9:30 AM by Wanto and filed under
By Jocelyn Peyton
Cinnamon is obtained from a number of trees and shrubs belonging to this genus and native to southeast Asia.
Varieties with thick roots such as C.i. radicosum are bred and cultivated for this purpose.
The bark is peeled from the severed shoots (to a length of about 1 m (3 ft), the outer layer (cork and primary bark) carefully scraped off, and the remaining bark then dried. As it dries the thin layer of cleaned bark curls into a cylinder. The separate 'quills' are slipped inside each other in bunches of ten and then cut to the same length.
Costmary is a hardy perennial herb that survives winter weather well. "Hie leaves grow mainly on the lower part of the shoots and lusher foliage may be obtained by removing the large, much-branched flower stalk before the flowers open. It is readily propagated by dividing large clumps, any tune from spring until autumn. The lower. long-stalked leaves are harvested.
After cutting off the stalks the leaf blades should be dried at a moderate temperature in a well-ventilated place. The dry leaves are then crumbled or ground and stored in air-tight containers. Because the foliage is highly aromatic it should be used sparingly.
Chinese cinnamon is obtained by peeling the bark from seven-year-old branches of the Chinese cinnamon tree (Cinnamomum cassia), scraping off the greater part of the corky layer and then drying the remainder. It is sold in pieces 1 to 3 mm thick, 2 to 5 cm ( to 2 in) wide, and up to 40 cm (16 in) long, which have a grainy fracture and are usually only slightly rolled inward. Cinnamon is used whole, broken into small pieces, or more commonly ground, as flavouring for sweet dishes, puddings, gingerbread and compotes. It is also an ingredient of ketchup and curry-powder, and is used together with cloves and lemon peel in making mulled wine
Varieties with thick roots such as C.i. radicosum are bred and cultivated for this purpose.
The bark is peeled from the severed shoots (to a length of about 1 m (3 ft), the outer layer (cork and primary bark) carefully scraped off, and the remaining bark then dried. As it dries the thin layer of cleaned bark curls into a cylinder. The separate 'quills' are slipped inside each other in bunches of ten and then cut to the same length.
Costmary is a hardy perennial herb that survives winter weather well. "Hie leaves grow mainly on the lower part of the shoots and lusher foliage may be obtained by removing the large, much-branched flower stalk before the flowers open. It is readily propagated by dividing large clumps, any tune from spring until autumn. The lower. long-stalked leaves are harvested.
After cutting off the stalks the leaf blades should be dried at a moderate temperature in a well-ventilated place. The dry leaves are then crumbled or ground and stored in air-tight containers. Because the foliage is highly aromatic it should be used sparingly.
Chinese cinnamon is obtained by peeling the bark from seven-year-old branches of the Chinese cinnamon tree (Cinnamomum cassia), scraping off the greater part of the corky layer and then drying the remainder. It is sold in pieces 1 to 3 mm thick, 2 to 5 cm ( to 2 in) wide, and up to 40 cm (16 in) long, which have a grainy fracture and are usually only slightly rolled inward. Cinnamon is used whole, broken into small pieces, or more commonly ground, as flavouring for sweet dishes, puddings, gingerbread and compotes. It is also an ingredient of ketchup and curry-powder, and is used together with cloves and lemon peel in making mulled wine
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