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maltatoday, SUNDAY, 14 MAY 2017 43 THE pungent aroma of cinna- mon is unmistakable. 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 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, cin- namon also received much atten- tion in China, which is reflected in its mention in one of the ear- liest books on Chinese botanical medicine, dated around 2,700 B.C. Cinnamon's popularity contin- ued throughout history. It be- came one of the most relied upon spices in Medieval Europe. Due to its demand, cinnamon became one of the first commodities trad- ed regularly between the Near East and Europe. Ceylon cinna- mon 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 benefits including lowering of cholesterol and reducing blood sugar levels. It is also thought to have anti fun- gal, antibacterial and anti-parasit- ic properties. A rich source of magnese, di- etary fibre, iron and calcium the combination helps to remove 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 menstru- al 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 labeled 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 cinnamon since this will give you more assurance that it has not been irradiated (among other po- tential adverse effects, irradiating cinnamon may lead to a significant decrease in its vitamin C and carot- enoid content.) 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. 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 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. Fine food of the week Food Ingredients For the Dough • 3¼ cups plain flour • 1 package instant yeast • 1 tsp salt • 1 cup milk, warmed • ½ cup water, warmed • ¼ cup granulated sugar • 2 tbsp unsalted butter, melted • 2 tsp vanilla extract Brown Sugar Coating • 8 tbsp (113g) unsalted butter, melted • 1¼ cup light brown sugar • 1 tbsp ground cinnamon For the glaze • ½ cup icing sugar • 1 tbsp whole milk • ¼ tsp vanilla extract • Method 1. In the bowl of an electric stand mixer add flour, yeast and salt. Combine then attach dough hook. 2. Pour warmed milk mixture into a large measuring cup. 3. Add sugar, butter, and vanilla and stir well to combine. 4. Turn stand mixer on low and slowly add the milk mixture. 5. Once the dough comes to- gether increase speed to me- dium and mix until shiny and smooth (about 7-8 mins). 6. On a lightly floured work sur- face knead dough briefly and form a ball. Place the dough in a greased bowl, cover and allow to rise until doubled in size, approx. 1 hour. 7. Turn onto a floured surface. Pat the dough into roughly an 8-inch square and using a knife or a pizza cutter, cut into 64 1-inch square pieces. 8. Roll each piece into a ball, dip in melted butter and roll in brown sugar and cinna- mon mixture then layer into greased Bundt pan. Be sure to stagger the dough balls so they aren't stacked directly on top of each other, the staggering gives the bread the interlock- ing puzzle structure. 9. Wrap Bundt pan with plastic wrap and allow to rise until an inch from the rim of the pan. 10. Remove plastic wrap and bake in a pre-heated oven, at 180°C, until the top is deep brown and the caramel is bubbling up around the edges of the pan, about 30 to 35 mins. 11. Cool in the pan for 5 minutes then turn bread out onto a serving plate. Let cool for 8 to 10 mins before serving. 12. In a medium bowl whisk to- gether icing sugar, milk and va- nilla until smooth to form the glaze, adding a splash of addi- tional milk if you prefer a thin- ner glaze. Drizzle glaze over monkey bread and serve warm. Recipe of the week Monkey bread The pungent aromas and intense flavours of cinnamon