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35 THE pungent aroma of cinnamon 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 cur- rency 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 em- balming 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, 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 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 fla- vour. If possible, smell the cinna- mon to make sure that it has a sweet smell, a characteristic reflecting 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 irradi- ated (among other potential adverse effects, irradiating cinnamon may lead to a significant decrease in its vitamin C and carotenoid 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 ex- tend their shelf life by storing them in the refrigerator. To check to see if it is still fresh, smell the cinna- mon. If it does not smell sweet, it is no longer fresh and should be dis- carded. 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 cre- ate a Middle Eastern inspired meal. Add ground cinnamon when pre- paring curries. maltatoday, SUNDAY, 8 OCTOBER 2017 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 • 1 ¼ 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 together in- crease speed to medium and mix until shiny and smooth (about 7-8 mins). 6. On a lightly floured work surface knead dough briefly and form a ball. Place the dough in a greased bowl, cover and allow to rise until doubled in size, approx. one 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 one-inch square pieces. 8. Roll each piece into a ball, dip in melted butter and roll in brown sugar and cinnamon 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 stag- gering gives the bread the interlocking 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 five minutes then turn bread out onto a serving plate. Let cool for 8 to 10 mins before serv- ing. 12. In a medium bowl whisk together icing sugar, milk and vanilla until smooth to form the glaze, adding a splash of additional milk if you pre- fer a thinner glaze. Drizzle glaze over monkey bread and serve warm. Recipe of the week Monkey bread The pungent aromas and intense flavours of cinnamon