Difference between revisions of "Cinnamon"

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[[Image:Cinnamomum verum.jpg|right|frame|Cinnamon sticks]]
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'''Cinnamon''' is a [[Cookbook:Spice|spice]] obtained from the inner bark of a small evergreen tree native to [[w:Sri Lanka|Sri Lanka]]. Cinnamon is principally employed in cookery as a condiment and flavouring material, being largely used in the preparation of some kinds of [[Cookbook:Chocolate|chocolate]] and [[Cookbook:liqueur|liqueur]]s.
 
 
 
The best cinnamon is from Sri Lanka, but the tree is also grown at Tellicherry, in [[w:Java island|Java]], the [[w:West Indies|West Indies]], [[w:Brazil|Brazil]], and [[w:Egypt|Egypt]]. Sri Lanka cinnamon of fine quality is a very thin smooth bark, with a light-yellowish brown colour, a highly fragrant odour, and a peculiarly sweet, warm and pleasing aromatic taste.
 
 
 
Its flavour is due to an aromatic oil which it contains to the extent of from 0.5 to 1%. This essential oil, as an article of commerce, is prepared by roughly pounding the bark, macerating it in sea-water, and then quickly distilling the whole. It is of a golden-yellow colour, with the peculiar odour of cinnamon and a very hot aromatic taste.
 
 
 
Being a much more costly spice than [[Cookbook:Cassia|cassia]], that comparatively harsh-flavoured substance is frequently substituted for or added to it.
 
 
 
== External Links and References ==
 
*[http://www.khanakhazana.com/reference/cinnamon.aspx All about Cinnamon]
 
 
 
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[[hy:Եփութուխ:Դարչին]]
 
[[nl:Kookboek/Kaneel]]
 

Latest revision as of 16:08, 10 May 2012