Cinnamon: Difference between revisions
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A popular [[spice]], |
A popular [[spice]], '''cinnamon''' (''canel'' in [[Middle English]]) is the bark of the Cinnamon tree (Cinnamomum zeylanicum). It is available as dried and rolled strips of bark, known as quills, or as powder. It appears in [[13th century]] cookbooks, and is a popular ingredient for [[metheglin]]. |
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Cinnamon quills can be distinguished from the similar [[cassia]] by thickness - cassia quills tend to be round, thick and smooth, whereas cinnamon quills are thin and papery. |
Cinnamon quills can be distinguished from the similar [[cassia]] by thickness - cassia quills tend to be round, thick and smooth, whereas cinnamon quills are thin and papery. |
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In [[Middle English]], the term [[canel]] is used for cinnamon. |
In [[Middle English]], the term [[canel]] is used for cinnamon. |
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==Selected Recipes using Cinnamon== |
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*[[Mawmenee (recipe)|Mawmenee]] |
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*[[Verde sawse (recipe)|Verde sawse]] |
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==See Also== |
==See Also== |
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Revision as of 16:39, 6 August 2005
A popular spice, cinnamon (canel in Middle English) is the bark of the Cinnamon tree (Cinnamomum zeylanicum). It is available as dried and rolled strips of bark, known as quills, or as powder. It appears in 13th century cookbooks, and is a popular ingredient for metheglin.
Cinnamon quills can be distinguished from the similar cassia by thickness - cassia quills tend to be round, thick and smooth, whereas cinnamon quills are thin and papery.
In Middle English, the term canel is used for cinnamon.
