When you close your eyes and picture cinnamon what do you think of? For most Americans it’s a frosting-soaked roll at the bakery a steaming mug of spiced cider or maybe a warm slice of gingerbread. For people around the world cinnamon has different connotations: spicy meat dishes in Africa warming chili in Mexico or stir-fry in China.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Gary Newell | 2023-05-27 10:00:04 |  1,382 Views |
A Guide to the Cinnamon Desktop Environment
Aside from its global nature cinnamon is one of the most common ingredients in the American spice arsenal and nearly every cook has a jar of it in their kitchen. But while it’s easy to use (and even more expensive versions like cinnamon sticks are easy to find) for projects and dishes many people aren’t aware of its fascinating history or more interesting uses. Yes it’s a classic holiday flavor. But it’s found its way into nearly every corner of the culinary arts and it deserves its due.
It’s time to learn what this age-old spice can do in your kitchen. Whether you’re a cinnamon toast fan looking to take your oatmeal to the next level or want to learn how to make a killer tres leches pudding this guide has you covered. The same goes if your culinary adventures take you further afield to other cuisines and continents. Combine that with a few no-nonsense rules for sourcing storing and using cinnamon and you’ll be an expert in no time.
Cinnamon is made from the bark of the cinnamon tree which includes several species in the genus Cinnamomum a member of the laurel family. These trees are native to South and Southeast Asia where they grow in warm humid climates. There are over 250 species in the genus Cinnamomum worldwide but only a few varieties are cultivated for use today.
