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2. Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried
3. Cinnamon......... Possibly most the common baking spice, Cinnamon is used in cakes, cookies, and desserts throughout the world. Cinnamon is also used in savory chicken and lamb dishes from the Middle East. In American cooking, Cinnamon is often paired with apples and used in other fruit and cereal dishes. Stick Cinnamon is used in pickling and for flavoring hot beverages
4. Cinnamon is usually regarded as the bark of the Cinnamomum zeylanicum tree; it is known as canela in Portugal and Spain, cannelle in France, and Zimt in Germany. In India and Iran, it is called darchini, meaning “wood from China”, which more accurately describes cassia. The original name came from the Malay word, “kayumanis”, meaning sweet wood. The Hebrew equivalent was “qinnämön”, and this is the source of the word cinnamon. The word canella was used by the Italians to describe as “little cannon tubes” that the rolled up quills of bark resembled. The cinnamon (or cassia) trade was controlled by Venice in the 13th and 14th centuries, and resulted in the city becoming very wealthy.
5. Cinnamon...........Currently, cinnamon is regarded as a wonderful aroma in baked goods, but its taste is of limited appeal. Similarly, it is not greatly favored as a medication or as a food preserver or as an incense. In view of its huge popularity and the enormous struggles involved in its trade over the past millennium, this ancient spice undoubtedly merits greater appreciation today.
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Sinnamon
In the book of Exodus, God instructs Moses to make a holy anointing oil out of cinnamon, cassia, olive oil, myrrh, and hemp. (Exodus 30: 22-33).
Sinnamon
In the book of Exodus, God instructs Moses to make a holy anointing oil out of cinnamon, cassia, olive oil, myrrh, and hemp. (Exodus 30: 22-33).
6. Butterscotch............. Most people know butterscotch from the hard candy drops available in stores everywhere. One candy company produces a “butter rum” flavor which is similar. Even though no alcohol is present, it tends to have a sort of liquor-ish flavor that is probably due to the heated sugar. Its history originates in England and the “scotch” part of the name may be derived from the word “scorch,” since the sugar is heated to a fairly high temperature.
7. Butterscotch ...........Along with hot fudge, butterscotch is a popular dessert sauce and ice cream topping. A home recipe includes dark brown sugar, light corn syrup, butter, heavy cream, milk and cornstarch. The mixture is cooked until it thickens into a syrup. It does not harden like candy, and is used on ice cream, over fruit and for other sweet treats.
8. Butterscotch....... In Britain, according to an old cookbook, candy-making is a regular adjunct to courting...It draws together all the lads and lasses...and the fun and the daffing that go on during the boiling, pulling, clipping, cooling, are...worth the money. Visitors to the annual fair in Doncaster, a coal town in Yorkshire, could treat themselves to this chewy butterscotch specialty.
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In a Beltsville Human Nutrition Research Center study conducted over 40 days on a group of diabetic patients, each of whom were given one-quarter of a teaspoon of cinnamon daily, researchers observed that their triglycerides, cholesterol, and LDL (bad) cholesterol levels dropped.
In a Beltsville Human Nutrition Research Center study conducted over 40 days on a group of diabetic patients, each of whom were given one-quarter of a teaspoon of cinnamon daily, researchers observed that their triglycerides, cholesterol, and LDL (bad) cholesterol levels dropped.
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