If I say cinnamon, you say … sugar? It’s a popular combination, of course.
But if you’re interested in the health-promoting effects of cinnamon, you may want to think anew about the spice.
For instance, says , executive chef at Bourbon Steak Restaurant in Washington, D.C., why not add it to savory dishes? He uses cinnamon to create a spice and herb rub for lamb loin. He also whips up a great spinach salad with raisins, pine nuts and cinnamon.
Critchley is a fan of the intense aromatics in cinnamon, especially in Saigon — a cousin of the cassia varieties of cinnamon most commonly used in the U.S. and Europe. And he says adding cinnamon to spice blends is a great way to layer flavors when you’re cooking.
And when you start to look at the potential health-promoting effects of the spice, there’s even more incentive to experiment with it in the kitchen.
Cinnamon comes from the bark of trees. It has long been considered a medicinal plant. There are several varieties, harvested from southern China to Southeast Asia.
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