Chinese cooking spice: Cinnamon
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Cinnamon has a strong, characterically pungent, aromatic odor; and is sweet in taste. It is an essential ingredient and used in the famous 5-spice powder. Together with other spices, cinnamon is important for several Chinese cooking techniques that use large amounts of aromatic liquid as a cooking medium. Cinnamon is derived from the bark of a tropical evergreen tree. The tree bark is peeled from the lower branches of the tree, dried, and rolled into quills. Cinnamon can be found in either ground form, as quills, or as an oil. The leaves, fruits, and roots of the plant are extracted into the oil which was once used to make candles, and now more widely used in food processing. Cinnamon has also been taken to relieve gas, nausea, and colds. Chinese chefs use it mostly in braised dishes.. |
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