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Catalog
Cinnamon sticks, 100 g — фото 1
Country: Индия
SKU:

Cinnamon sticks, 100 g

Brand: LoiBazzar
Whole cinnamon is added to liquid dishes, ground cinnamon – to main courses and dough. It is added 7-10 minutes before the hot dish is ready and right before serving – to fruit salads, curd masses, etc.
Different countries use different amounts of cinnamon in their cuisine. Eastern, Indian, and Chinese cuisines use especially large amounts – an average of 0.5 to 1 teaspoon per 1 kilogram of rice, curd, meat, dough, or per 1 liter of liquid.
Whole cinnamon sticks can be used to cook stews, rice, peas, etc. First, the cinnamon stick should be lightly fried in oil until fragrant. It can be removed before serving.
In Eastern, Central Asian, and Caucasian cuisines, cinnamon is added to hot and cold dishes, poultry, and lamb main courses. Cinnamon can be found in kharcho, chikhirtma, and various pilafs. In China and Korea, cinnamon is believed to enhance the flavor of fatty meat. Cinnamon is also part of various dry spice blends – curry, Yerevan mix, dry perfumes, as well as in mixtures for fruit, mushroom, and meat marinades. Cinnamon is used to flavor liqueurs, punches, grogs, homemade drinks, and desserts.
In Russia, cinnamon was traditionally used in milk soups, pancakes, porridges, and aspic. In the Caucasus, it was added to meat, vegetable, and bean dishes, soups (such as kharcho and chikhirtma), and lamb pilaf. In Belarus, it was used to season pickled cranberries, and in Ukraine, it was used for pickling cucumbers and salting watermelons. However, not only in Ukraine. A rather curious recipe for storing watermelons is given in the "Domostroy" (a 16th-century Russian household manual).
The warm, enchanting aroma of this spice pairs particularly well with apples, pears, and chocolate; therefore, true gourmets always add a pinch of grated chocolate and cinnamon to their cappuccino. It is used to flavor drinks, marinades, cookies, buns, and sweet dishes made from curd and fruit; it is added to vegetable and fruit salads, and dishes made from poultry, pork, and lamb. For example, classically prepared stuffed eggplants or Greek lamb stew are simply unthinkable without cinnamon.
Cinnamon is used to flavor sauces, marinades, confectionery, jams, compotes, various curd dishes, etc.
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