Many of our holiday offerings include cinnamon. Cinnamon is traditionally used in winter cooking, like pumpkin pie, snicker-doodles, and gingerbread. Why cinnamon?

A Natural Preservative

Recent scientific research has proven that cinnamon has antioxidant properties.  Antioxidants protect your body from oxidative damage caused by free radicals.  Vitamin C is an example on an antioxidant. Antioxidants in cinnamon, appears to be due to polyphenols.  Meanwhile, the antioxidant effects of cinnamon have been known for millenia – just not in these modern science words.  One reason it is found in so many ancient recipes – it is used as a natural food preservative.

History of Cinnamon

If you want to – skip this section and go to the recipe, won’t hurt my feelings.  But because I, Jacqueline Soule, am an ethnobotanist, and I am fascinated by human uses of plants, so here I present some of the interesting history of this spice.

The word “cinnamon” is directly from Hebrew.   In the Old Testament “kinamon” is mentioned in the same context as the treasures of gold, silver, myrrh, and frankincense. In those long ago days, the rolled “sticks” of cinnamon bark came overland from the rain forests of (current day) Sri Lanka on the backs of beasts of burden such as elephants, dromedaries, and camels. Cinnamon was treasured and one of the spices that spurred world exploration.

The spice itself comes from the inner bark of an evergreen rain forest tree which is now grown in large plantations. The bark is carefully harvested so harvest will not kill the tree. As the bark dries it curls into “sticks” or “quills,” which are used whole or ground. Meanwhile, leftover parts and pruned branches are used to make the essential oil sold as “Cinnamon Oil.”

Here are some images of processing the cinnamon harvest in Vietnam.  They are copyright free from pixabay.

Cinnamon Species

There are numerous species of cinnamon. The most popular for culinary use is the pungent and slightly sweet Ceylon cinnamon (Cinnamonum zeylanicum).

For fragrance, “Cassia Oil” comes from Cinnamonum cassia.    Incidentally, the immature fruits of these trees, called cassia buds, are also used as a spice.

Camphor from Cinnamonum camphora was once one of the raw materials in the manufacture of celluloid – the stuff films and ping pong balls were made from. Now camphor is primarily used medicinally.

Cinnamon and Your Health *

There is a growing body of evidence that cinnamon may offer substantial health benefits. That is something for you to explore on your own. Just remember that it is ideal to enjoy all things in moderation.

The distinct smell and flavor of cinnamon are due in part to an oil called cinnamaldehyde that the plant creates as a defensive compound. The aldehyde group that makes it so easily absorbed by our cells can help us, or harm us. For reference, you may have heard of formaldehyde. Remember that all plants make defensive compounds, thus it is wise for us human beings to be careful when consuming.

* Standard warning: “This is information is provided for entertainment purposes only. We are not medical doctors and by law must recommend that you seek licensed medical care for any health issue.”

Southwest Cinnamon Cocoa

Growing up in the Southwest, our hot cocoa always had a sprinkle of cinnamon in it, a legacy of our New Spain heritage. I remember the first time I encountered “American Cocoa” made with tons of sugar and marshmallows. I was eight years old and I thought it way too sweet. This from the kid that would eat Duche de Leche – which is pretty dang sweet. I prefer a nice “Mexican Cocoa,” and part of what makes it so good is the cinnamon.

Homemade Southwest Hot Cocoa Mix

1 cup unsweetened cocoa powder
1 cup chopped Mexican chocolate (such as Ibarra)
1 cup powdered creamer
1/2 cup brown sugar
1/2 teaspoon salt
3 tablespoons ground cinnamon – the fresher the better

Blend this together well and store in a quart jar.

To make the cocoa, place 1/3 cup of mix in a mug and stir in 1 cup boiling water.

This can make a nice gift – place in a quart canning jar with a few whole sticks of cinnamon around the inside. Those cinnamon sticks are great for stirring the cocoa with, and can be nibbled on for hours.

Optional: Leave out the powdered creamer and make this with milk or half and half instead of water.

Cinnamon for Holiday Treats

Spiced Pecans – one of my favorites! And a GF treat. A friend asked me if I wanted the decorative jars back. I think he was hinting.

Use with dates to make an ancient Old World treat Dulsis Coccora. A tin of these would make a grand holiday treat!

Many Additional Uses of Cinnamon

With mesquite – in a hot drink called Atole in Spanish, Kúi Wihog in O’odham

In a gluten-free Mesquite-meal Cake or made as a “One Minute Muffin

Quick dessert – Chia Honey Pudding

Chocolate No-Bake Cookies are just plain tastier with cinnamon added.

Blends nicely in the Apple Mesquite Muffin

In last week’s post on Croatian Honey Plum Pie

Savory meat rub – in Monica’s Roasted Lamb

Our Books

If you wish to order both of these – be sure to hit the special orders image.  There are also discounts for check sales and volume purchases.

Budgeting issues?  Be sure to sign up for our Substack newsletter for occasional discount coupons.

Father Kino’s Herbs

Only a few copies of this out-of-print, and award winning Southwestern book are still available. Father Kino’s Herbs: Growing and Using Them Today  

The review says:

“Award-winning garden writer Dr. Jacqueline A. Soule has pulled together a fascinating book on the life of Father Eusebio Francisco Kino and some of the plants that he brought to Southern Arizona and northwestern Sonora, and area called the Pimeria Alta.”

This link is to our sales site. The profits from the sale go to the local Horticulture Therapy non-profit Tierra del Sol Institute.  We hope you will help support this great Southwest non-profit!

Honey Cookbook!

May we suggest our dandy little cookbook?   Christmas is coming 😉

Using Honey in New and Savory Ways offers 36 pages of tips for using honey in your cooking, as well as in all manner of dishes.

We hope you will help support some local Southwest folks!
From the review:
“Honey is for more than desserts and this book can help! Using honey in cooking savory dishes helps engage all your taste buds and adds a layer of added flavor to everyday dishes – plus holiday fare.”

Beekeeper?  We offer volume discounts – because if you sell honey in local markets you might want to offer some of these books as well.

Legal Note

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Disclaimer

The authors of this website have researched the edibility of the materials we discuss, however, humans vary in their ability to tolerate different foods, drinks, and herbs. Individuals consuming flowers, plants, animals or derivatives mentioned in this blog do so entirely at their own risk. The authors on this site cannot be held responsible for any adverse reaction. In case of doubt please consult your medical practitioner.