Cinnamon is the bark of the tree Cinnamomum. In the countries where cinnamon grows well the trees are left to grow for about 2 years, until the shoots of bark are suitable for harvest.
Instead of having to harvest the whole tree, the bark is harvested by cutting of the shoots of the tree a few centimeters above ground. Once the shoots of the cinnamon tree have been harvested it is time to remove the outer layer of bark from the shoot.
This outer layer is not useful for the cinnamon and quite hardy. Once the outer layer has been removed the workers, because most of this work is still done by hand, carefully removed the inner bark layer. This is what will become your cinnamon stick!
These layers of inner bark then need to dry during which they harden out and become shelf stable. Some cinnamon sticks will be just one or two layers of curled up material, others might consist of several thin layers of bark. Which structure you get depends on how the peelers obtain and dry the bark and on the type of cinnamon.
Apart from the cinnamon sticks and powder, more on that below you may also find cinnamon chips in the store. Instead, the chips are scraped of the older parts of the bark. These chips are of a lower quality than the more delicate sticks. These chips still have a strong cinnamon flavour and thanks to their smaller size than the sticks, it is easier to use the desired quantity for your application.
Cinnamon sticks are great to use when you want to infuse flavour into a sauce or liquid. Powdered cinnamon is made by milling the cinnamon sticks. Even a strong food processor can have trouble grinding a cinnamon stick. Paid Content How Hong Kong protects its sea sanctuaries.
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Travel My Hometown In L. Subscriber Exclusive Content. Why are people so dang obsessed with Mars? How viruses shape our world. The era of greyhound racing in the U. See how people have imagined life on Mars through history. See More. United States Change. Sri Lanka produces much of the world's Ceylon cinnamon, even though the tree is also commercially grown in Brazil, the Caribbean and India. A great deal of cassia cinnamon comes from Indonesia, although the tree is also grown in Vietnam, China and Burma [sources: Britannica: Cinnamon , Britannica: Cassia ].
When a cinnamon tree is around two years old, cultivators coppice, or cut back, the plant to the size of a stump and cover it with soil. This technique causes it to grow like a bush, with new shoots emerging out of the sides by the following year. It's these shoots that are used to make cinnamon.
Once cut, the shoots are stripped of their bark and the peels are set out to dry in the sun. As this happens, the bark naturally curls into quills sticks [source: Indian Institute of Spices Research]. Once dried, the quills can be cut into sticks and packaged according to a set of shared qualities. The Sri Lankan grading system , for example, divides the quills into four sizes: Alba, which is 0.
Ceylon cinnamon is usually sold in quill form, and it is characterized by a sweet smell and light brown color.
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