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maltatoday, SUNDAY, 11 DECEMBER 2016 35 THE pungent aroma of cinnamon is unmistakable, and unmistake- ably Christmassy. Extremely flex- ible, 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 an- cient Egypt not only as beverage flavouring 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 re- flected in its mention in one of the earliest books on Chi- nese botanical medicine, dated around 2,700 BC. Cinnamon's popularity con- tinued throughout history. It became one of the most relied upon spices in Medieval Europe. Due to its demand, cinnamon became one of the first com- modities traded regularly be- tween the Near East and Europe. Ceylon cinnamon is produced in Sri Lanka, India, Madagascar, Brazil and the Caribbean, while cassia is mainly produced in China, Vietnam and Indonesia. Health benefits Cinnamon is also reputed to have a number of health ben- efits, including lowering of cholesterol and reducing blood sugar levels. It is also thought to have anti fungal, antibacterial and anti-parasitic properties. A rich source of manganese, dietary fibre, iron and calcium the combination helps to re- move bile, preventing damage to colon cells, which in turn helps to prevent colon cancer and ease irritable bowel syndrome. Cinnamon has been known to help provide relief from men- strual cramping, aids the secre- tion of breast milk, eases head- aches 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 strong- er flavor. If possible, smell the cinnamon to make sure that it has a sweet smell, a characteris- tic reflecting that it is fresh. Oftentimes, both Ceylon cin- namon and Chinese cinna- mon (cassia) are labelled as cinnamon. The Ceylon vari- ety is sweeter and more refined though difficult to find. Just like with other dried spices, try to select organically grown cinnamon since this will give you more assurance that it has not been irradiated (among other potential adverse 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 cinnamon. If it does not smell sweet, it is no longer fresh and should be discarded. Serving ideas 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 deli- ciously warming beverage. Adding ground cinnamon to black beans served with nachos will give them a uniquely deli- cious taste. Healthy sauté lamb with egg- plant, raisins and cinnamon sticks to create a Middle Eastern inspired meal. Add ground cinnamon when preparing curries. Fine food of the week Food Ingredients • 2kg flour • 1 litre milk • 200-300g butter • 300g sugar • 1 tbsp salt • 80-100g yeast • 2 tbsp cardamom Filling • 4 tsp butter • 4 tsp sugar • 4 tsp icing sugar • cinnamon Glaze • 1 egg • 1 tbsp milk • Pearl sugar Method 1. Melt the butter and add the milk and cardamom and heat until lukewarm. 2. In a blender prepare the flour, sugar, salt and yeast. Add the butter and milk mixture. Blend till it becomes a dough. Leave at rest for 20 mins at room temperature. 3. Knead dough for 5 mins and sprinkle flour on the table. Cut dough into two pieces and roll out both pieces into rectangular shapes of about 2cms in thickness 4. Mix the butter, sugar and ic- ing sugar to make the filling 5. Spread butter filling onto dough (covering all top part) sprinkle cinnamon over. 6. Start to roll dough into a roly poly form. If the dough is too thick gently pull to make it longer 7. Cut 3cm slices and place in cup cake holders. Leave at rest for 5 mins 8. Whisk 1 egg and add 1 tbsp of milk to glaze the buns and sprinkle with pearl sugar. 9. Place in a pre-heated oven at 250°C for 10-12 mins until firm. Recipe of the week Cinnamon – The pungent aromas of Christmas Cinnamon rolls