One of the most common spices that many people have in their homes is cinnamon. Unfortunately, this spice does not get the full recognition that it deserves and does not get used to its fullest capabilities.
Used as a spice for thousands of years, cinnamon comes from the bark of various species of cinnamon trees. The leaves, flowers, fruits, and roots of cinnamon trees have also been used in cooking and for medicinal purposes.
It is loaded with antioxidant and inflammatory compounds that may benefit healthinseveralways.When taken as a supplement, cinnamon may help decrease blood pressure and blood fat levels and help promote healthy blood sugar regulation.
Whole cinnamon sticks only have a faint scent when first collected, but once broken or ground down they exude their potent, unmistakable aroma. A sweet and woody flavor, cinnamon has a slight citrusy note, and its spicy taste is often likened to the powerful punch of cloves.
It is used to flavor curry on the Indian subcontinent, savory chicken and lamb dishes in the Middle East, and chocolate and yams in Mexico. In the West, it is popular for baked goods like cinnamon rolls and cookies, or with apples and pears in hearty pies, crumbles and cobblers. Explorers have traveled the world in search of this spice. It is a well traded commodity and has been referred to be so highly prized among ancient nations that it was regarded as a gift fit for monarchs.
We most often think of cinnamon as a sweet spice used to make such delicious treats as pumpkin rolls and Snickerdoodles. However, it can also serve double duty in savory dishes. It adds a wonderful warm and spicy note to long cooked braises and hearty soups, like this recipe to try.
Roasted Acorn Squash with Cinnamon Butter 2 acorn squash about 1 1/2 pounds each, unpeeled, quartered lengthwise, and seeded.
1 tablespoon olive oil salt and ground pepper to taste 4 tablespoons butter 1/8 teaspoon ground cinnamon Preheat oven to 450 degrees. On a large, rimmed baking sheet, toss squash with oil, season with salt and pepper. Arrange on sheet, cut side down, and roast until easily pierced with a paring knife, 35 to 45 minutes. In a small saucepan, melt butter over medium heat, stirring, until golden brown, 4 to 6 minutes. Immediately pour into a small bowl; stir in cinnamon. Place squash on a serving platter; top with cinnamon butter.