Featured Herbs and Spices

Saigon Cinnamon Know Your Herbs and Spices


Cinnamon is one of the most celebrated spices in the world. Western cultures use cinnamon to flavor baked goods, puddings, candies and cereals. European countries use it to season soups, sauces, meats and pasta dishes. Asian cultures use the entire plant.
This spice is made from processed pieces of bark. The bark curls as it dries giving cinnamon sticks their distinctive shape. The aroma of cinnamon is so recognizable you can usually pick it out from among many scents. Cinnamon gets its scent from the essential oils found in the bark. These oils are used in cooking, freshening the air, medicine and even toothpaste and breath fresheners.
As a warm spice, this blends well with other warm spices like nutmeg, allspice and ginger. But cinnamon doesn’t stop there. It works equally well with sugar and the pepper family.
I feel Saigon Cinnamon has a more intense flavor than other bark from that region.

Here’s a recipe that let’s cinnamon shine!

Cinnamon Roll Waffles
1/2 cup kamut or whole wheat flour
1/2 cup all purpose flour
1/4 cup brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup milk
2 eggs, beaten
2 tablespoons unsalted butter, melted and slightly cooled
1/2 teaspoon vanilla
3/4 cup powdered sugar
1 Tablespoon milk
Heat waffle iron, grease with spray as needed.
Pour 1 cup milk into a bowl and set aside to reach room temperature. The milk can’t be cold or your butter will gel, too hot and you will start to cook the eggs!
Mix together flours, sugar, baking powder, baking soda, salt and cinnamon set aside.
Mix milk, eggs, butter and vanilla in a separate bowl.
Add wet ingredients to dry ones and mix well. Set aside for a few minutes to activate the leavening.
Mix together powdered sugar and Tablespoon milk. Set aside to top waffles.
Cook waffles until both sides brown.
Remove drizzle with glaze.

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Cindy's Recipes and Writings

As a professional cook, I love creating exciting new recipes on the job as well as at home. Assisting in teaching low-income families how to buy, store and prepare healthy food through Penn State’s alliance with Pennsylvania’s Supercupboard Program was very rewarding. During my 11 years with the Master Gardener program, I taught horticultural therapy to assisted living patients using healthful, fr
esh grown food as a focal point. . My hands-on programs and instruction helped hundreds of children and adults learn about where their food comes from and how important fresh food is for your body.
Currently I’m a cook at a college in Pennsylvania. We prepare everything we can from scratch, including our potato chips that tout the seasoning of the day!
Of course I write about food; it's in my blood!

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