Pure Karuvapatta - Cinnamon - കറുവാപ്പട്ട
Alternate Indian names – Dalchini, darchini or dhall cheene (Hindi), karuvappadai (Tamil), Elavangam, Ilavangam, Karuva, Vazhana (Malalayam), Tvak, Twak, Darusita, Cocham, Tamalapatra (Sanskrit).
Types– Cinnamomum cassia (Chinese cinnamon), Cinnamomum burmannii ( Indonesian Cinnamon), Cinnamomum loureiroi (Vietnamese Cinnamon) and Cinnamomum verum (Ceylon cinnamon - rare and most treasured variety).
Sensory Quality and Flavor – The cinnamon attracts with its sweet and aromatic scent. Cinnamon possesses a hot and pungent flavor imparted by cinnamic aldehyde or cinnamaldehyde, cinnamyl acetate and cinnamyl alcohol. Ceylon cinnamon is slightly sweeter and refined than Chinese cinnamon.
Purchase and Storage –Cinnamon quills will remain fresh for about a year and ground cinnamon loses its flavour quickly, so should be purchased in small quantities and stored in an airtight jar. Alternatively, cinnamon can be refrigerated for long-term use.
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