Wednesday, April 25, 2012

Infusions: The Other Cinnamon

So I recently put up a post talking about the difference between real cinnamon and cassia.  My first infusions post discussed what an infusion of cassia is like and as I got my hands on some of the real thing I figured it was about time I put up a post about Cinnamomum aromaticum.  It is not nearly as spicy an infusion flavor as cassia, though it has more of a tannin bite.  There is a much woodier flavor, and some very strong floral notes in the background.  The visual tone of the infusion is a much more of a dark brown color, as opposed to the strong burnt sienna red tone of a cassia infusion.

Aside from those differences it is still very much a cinnamon infusion, and so the same flavor parings will work.  Turbinado syrup, and coffee combinations are ideal.  If you want to do a fruit cinnamon infusion, such as apple or orange (orange and cinnamon with chocolate is one of my favorite confectionery combinations) then I highly recommend using Cinnamomum aromaticum as opposed to cassia because the floral notes will match much more closely and the cinnamon is less likely to overpower the fruit in your infusion.

If you can get your hands on some of this it is an exciting ingredient to work with.  I highly recommend it for any appropriate infusion.  Mostly because my standard is that if you're going to make it at home it should be something you can't get commercially.  Why waste all your time recreating something you can buy in a store.  Enjoy.

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