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Spices

Posted on Tue 22 Sep 2015

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Cinnamon And Spices

 

When thinking about Indian cuisine, spice is not the first thought that comes to mind. While it is not one of the world’s spice capitols, my trip to Vienna did allow me to see first-hand the spices that are regularly used. This blog explains that the use of spices, including ethnic blends, are peaking the interests of the local inhabitants at an ever increasing rate, perhaps due to the increase in international travel and migration. 

 

In addition to the ubiquitous black peppercorn, caraway is a classic element in sauerkraut and cinnamon, nutmeg and mace are no strangers to traditional  baked goods. Let’s focus on one of my favorite spice, cinnamon. Now, as a dutiful Spice Houser, It would usually be very particular in clarifying whether I am referring to Ceylon cinnamon (true cinnamon) or cassia cinnamon, and if cassia, which variety thereof (due to differences in flavor and strength.)  While Ceylon cinnamon is common in European cuisine (in America we typically use the word “cinnamon” liberally and are accustomed to cassia cinnamon), Its noted that Indonesian Korintje cassia cinnamon (the variety most commonly used in the U.S.) was the variety sold most frequently at the Naschmarket.  So, please pardon my lack of cinnamon specificity in this blog (although as a cinnamon enthusiast, I believe there is usually room for personal preference as long as the cinnamon is fresh!)

 

Cinnamon is a favorite spice used to help sweeten treats. As you would expect, the cinnamon was much more prominent than in the strudel. e advise the use of the sweet and spicy Saigon cassia cinnamon (of which I am particularly fond since it has a high volatile oil content, meaning lots of flavor and aroma) for cinnamon rolls.

 

 



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