Cinnamon - Auromatic DelightCinnamon is a light reddish brown dried aromatic inner bark of certain tropical Asian trees. This spice is harvested during the rainy season. That's when the bark is most flexible, therefore easier to work with. 
The trees can grow to 65 feet high, but for harvesting they are pruned down to produce an abundance of the bark. Once a tree reaches 3 years old it time to harvest. The trees are harvested 2 times a year following each rainy season. Trees can be harvested for 45 productive years.
The shoots are cut at harvest time. The leaves and twigs are removed with the bark. The shoots are beaten to soften the inner bark. This makes it easier to peel away in a complete strip. Then the bark is overlapped in layers and rolled to form long canes for sun-drying.
As they dry, they curl then are cut into sticks. The process produces left over flakes. These flakes are not wasted. They are ground into powder or distilled into oil. This spice dates back as long as chai tea. Egyptians and Romans are known to have used this spice embalming rituals and as a love potion.
Cinnamon is a beneficial ingredient in chai tea. Click here.
It's not surprising that cinnamon is the most popular spice in the world. It has a pleasing woody, mild flavor used in baking and cooking. It also provides a great aroma that can be used as a natural air freshener. Just add a teaspoon to boiling water. Let it simmer on the stove and enjoy.
Ground spices lose its flavor quickly. Therefore, buy in small quantities and keep away from sunlight. The sticks retain their flavor longer, but are more difficult to use in recipes.
This amazing spice is commonly used in desserts, such as cakes, cookies, puddings, chocolate dishes and fruit dishes, especially with apples and pears. But consider using it to flavor lamb, curries, creams and syrus. Don't over look it potential in drinks. It's fabulous in wine, coffee, hot chocolate, and of course, chai tea.
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