Let’s change things up a little shall we?

I read two articles in less than a week on cinnamon (in Body & Soul and Cooks Illustrated), and that made me realize that I may have something to say about ingredients as well as food.

There are actually two types of cinnamon. American cinnamon, or cassia cinnamon, and Ceylon cinnamon, or the cinnamon the rest of the world uses. There is also Saigon cinnamon, which is closely related to cassia.

I’m not sure that I’ve ever had Ceylon cinnamon, but apparently cassia is a more vibrant spice than Ceylon, so it’s possible I might find it disappointing.

What makes cinnamon such an interesting (to me anyway) spice, is that it actually has health benefits. Some studies have found that cassia cinnamon may help some diabetics maintain their blood sugar levels, and may also have an affect upon blood cholesterol.

Please note, however, that in large doses cinnamon can cause liver damage in some people, and you should probably limit your intake to about 1/3 teaspoon a day. (Which as far as I am concerned is a lot of cinnamon.)

Most people are familiar with cinnamon in baked goods as a sweet spice, but it can also be used as a savory spice.

I of course use it most frequently in baking. I love cinnamon rolls and cinnamon bread, and I can’t think of an apple dish that doesn’t have cinnamon.

I also put cinnamon in our morning oatmeal and my morning tea.

Regarding cinnamon and any other spice, if it’s been in your cupboard for more than a year, throw it away. Spices are volatile, which means the compounds that give the spices their flavor disappear relatively quickly. So check your spice cupboard and if you don’t remember buying your cinnamon, throw away the container and buy a new one. Then write the date on the bottom with a sharpie, so you’ll know next time.

Me? I tend to replace spices around Christmas, which is when I do the most baking.