Cinnamon is commonly used this time of year in Canada. It is the ubiquitous spice found in pumpkin and apple pie and its sweet and warming tones are ideally suited for comforting fall weather foods. But did you know…
…most cinnamon sold commercially in Canada and the US is not actually cinnamon but cassia? The former is usually sold under the name ‘true cinnamon’ and the latter is often sold under the name Saigon/Vietnamese Saigon cinnamon.
origin: Sri Lanka (formerly named Ceylon)
botanical name: cinnamomum zeylanicum
- It is an evergreen tree that is part of the Laurel family.
- It indigenous to Sri Lanka.
- The inner bark is stripped away, laid out to dry at which point it curls up into quills. These are packed like Russian nesting dolls, one inside the other, to form sticks and sold as is or in ground form.
- Popular uses: in savoury dishes and meat sauces during the Middle Ages and in spice blends in Eastern countries eg ras el hanout (Morocco), berbere (Ethiopia), curry (India). In the West, it is most often used in sweet dishes.
- The Arabs, Greeks, Romans, Portuguese, Dutch and British all vied for trade in cinnamon.
- It is true cinnamon that is recommended for its effect on blood sugar regulation. Check out this post from Healthline for its other health benefits. https://www.healthline.com/nutrition/10-proven-benefits-of-cinnamon#section11
origin: Myanmar (formerly called Burma)
botanical name: cinnamomum cassia
- It is an evergreen tree, sometimes called bastard cinnamon, and processed the same way as cinnamon.
- It is cheaper and easier to produce than true cinnamon.
- Cassia is much more pungent than true cinnamon and therefore favoured in baking for its strong aroma and taste.
- Cassia contains a significant amount of coumarin, a chemical compound that may cause liver damage in certain individuals when taken in high doses.
Bite 25 – Bread
Man cannot live on bread alone but Kimberley can. I love bread! No matter where I go in the world nor what type of cuisine I encounter there is always some sort of bread. It’s the one thing that every culture has in culinary common.
quick, yeasted, un/leavened, flat, loaf, buns, rustic, sourdough, enriched, artisan, plain
And the bread beat goes on…
Bread is the one food I have been eating my whole life and have never tired of it. I have now earned my artisan bread baking certificate and continue to put it to good and regular use. Occasionally I am without my daily bread but too long without and all is not right in my world. Bread is the staff of my life.
Why are some people so fanatically passionate about cooking as their life’s purpose?
Food at its most basic is for everyone. Without it and air and water, we would not survive. Cooking is not to everyone’s taste but contrast staying in a cooking competition to experiencing poverty, malnutrition and/or hunger.
For the former, being eliminated from a televised cooking program seems like the end of the world whereas for the latter it’s a matter of life and death. Shouldn’t those who are impoverished with little if any food security be the ones in tears rather than those who have the privilege to continue cooking and eating long after the cameras stop rolling?
Passion and one’s expression of it is personal and indeed imperative for the wellness of the soul but the bigger picture of food security seems to get lost in the context of televised entertainment.
While I am currently enjoying Top Chef Canada, Masterchef Australia and Next Food Network Star, I am reminded of the rock star status attributed to top chefs and the amateur cooks who aspire to the same.
Though they don’t have rockstar status nor get much airtime here are a few organizations that address the issue of food security.
Bread for the world – Have faith, end hunger
Food Share – Demonstrating a sustainable & accessible food system for all
Community food centres Canada – Good food is just the beginning
Canadian feed the children