Flavors of Fall Table of Contents
Flavors of Fall is a series consisting of 9 parts.
Just a sprinkle of the spice atop a steaming chai tea or in a harvest dish can highlight one of autumn’s most rich and robust flavors.
Cinnamon comes from the inner bark of cinnamon trees, which are native to Southeast Asia. A majority of cinnamon is produced in Sri Lanka, and production also comes from India, China and Vietnam.
The two main types of cinnamon are Ceylon and Cassia. Ceylon cinnamon comes from Sri Lanka and has a fine texture with a mild flavor. Cassia cinnamon, which comes from China, tends to have a harder texture than Ceylon, as well as a stronger flavor.
You can buy cinnamon to enjoy as a powder or in a stick form. Use the powder to season baked goods such as breads, muffins, cakes and pies, as well as cooked dishes, including roasted squash and sweet potatoes.
Cinnamon often pairs well with sweet flavors such as apple, pear and honey, and also can garnish mild soft cheeses, harvest soups and wheat toast. Leave cinnamon sticks in stews, ciders and teas to take on warm flavor.
Cinnamon is an anti-inflammatory, so it can reduce inflammation of our internal tissues and organs—this helps to prevent heart attacks, heart disease and strokes. The spice is also a source of dietary fiber, manganese, calcium and iron.
Also, a 2003 USDA study showed that cinnamon helped reduce people’s LDL cholesterol, total cholesterol and triglycerides, and it also helped to balance out blood sugar.
Be sure to add a dash of this spice to your culinary and wellness routines this season.