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maltatoday, SUNDAY, 20 DECEMBER 2015 39 Fine food of the week THE pungent aroma of cinnamon is unmistakable, and unmistakeably Christmassy. Extremely flexible, this spice can be used for both sweet and savoury dishes. It was once a highly prized spice with wars fought over it and it was even used as currency in some parts of the world. Cinnamon is one of the oldest spices known. It was mentioned in the Bible and was used in ancient Egypt not only as beverage flavour- ing and medicine, but also as an embalming agent. It was so highly treasured that it was considered more precious than gold. Around this time, cinnamon also received much attention in China, which is reflected in its men- tion in one of the earliest books on Chinese botanical medicine, dated around 2,700 BC. Cinnamon's popularity contin- ued throughout history. It became one of the most relied upon spices in Medieval Europe. Due to its de- mand, cinnamon became one of the first commodities traded regularly between the Near East and Europe. Ceylon cinnamon is produced in Sri Lanka, India, Madagascar, Bra- zil and the Caribbean, while cas- sia (Chinese cinnamon) is mainly produced in China, Vietnam and Indonesia. Health benefits Cinnamon is also reputed to have a number of health benefits includ- ing lowering of cholesterol and re- ducing blood sugar levels. It is also thought to have anti fungal, anti- bacterial and anti-parasitic proper- ties. A rich source of manganese, di- etary fibre, iron and calcium the combination helps to remove bile, preventing damage to colon cells, which in turn helps to prevent co- lon cancer and ease irritable bowel syndrome. Cinnamon has been known to help provide relief from menstrual cramping, aids the secretion of breast milk, eases headaches and boosts the immune system. How to select and store Cinnamon is available in either stick or powder form. While the sticks can be stored for longer, the ground powder has a stronger flavour. If possible, smell the cin- namon to make sure that it has a sweet smell, a characteristic reflect- ing that it is fresh. Oftentimes, both Ceylon cinna- mon and Chinese cinnamon (cas- sia) are labelled as cinnamon. The Ceylon variety is sweeter and more refined though difficult to find. Just like with other dried spices, try to select organically grown cin- namon since this will give you more assurance that it has not been irra- diated (among other potential ad- verse effects, irradiating cinnamon may lead to a significant decrease in its vitamin C and carotenoid con- tent.) Cinnamon should be kept in a tightly sealed glass container in a cool, dark and dry place. Ground cinnamon will keep for about six months, while cinnamon sticks will stay fresh for about one year stored this way. Alternatively, you can extend their shelf life by storing them in the refrigerator. To check to see if it is still fresh, smell the cin- namon. If it does not smell sweet, it is no longer fresh and should be discarded. Cinnamon, the spice of Christmas Food Dayfresh Butcher & Steakhouse Naxxar road, Birkirkara Tel: 27887727 Upper Constitution street, Mosta Tel: 27448007 57, Diego street, Hamrun (opp. BOV) Tel: 21237925 Find us on Facebook: DayFresh Meats & Grill Delicious breakfast cinnamon rolls • Healthy cinnamon toast: Drizzle flax seed oil onto whole wheat toast and then sprinkle with cinnamon and honey. • Simmer cinnamon sticks with soymilk and honey for a deliciously warming beverage. • Adding ground cinnamon to black beans served with nachos will give them a uniquely delicious taste. • Healthy sauté lamb with eggplant, raisins and cinnamon sticks to create a Middle Eastern inspired meal. • Add ground cinnamon when preparing curries.