Smoked cinnamon - now what?

9 months ago

I saw smoked cinnamon and had to have it. Now, I don’t know why! i saw a recipe for cinnamon buns that called for it, but I was thinking more savoury applications. The first thing that came to mind was Moussaka or Pastsitsio. i would love other suggestions.

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plllog

9 months ago

last modified: 9 months ago

I make things that call for mace and I often sub it for nutmeg in savory recipes, but I'm not sure how that applies here.

So, my first question is what kind of cinnamon? Ceylon cinnamon has a soft, rather sweet flavor. Saigon (aka Vietnamese, Chinese, cassia) cinnamon has a hot spicy flavor, like the cinnamon red hots candies that used to be so popular. Second question is how smoky does it taste? If it's hot, it might be good in Five Spice powder where smoke can give it a kick, and will work in most recipes you'd use Five Spice for, If Ceylon (true) cinnamon, if it's noticably smoky, it could be interesting in milky things, like custards and creams, or buns, or vegetable purees.

Thank-you for bringing it up.

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Comments (9)

chloebud
9 months ago
Smoked cinnamon’s a new one for me. I know cinnamon’s traditional in various Middle Eastern dishes, but I’m not a fan of it in savory dishes. Not even a hint. The closest I’ll go is adding it to sautéed apples to serve with pork.

Gotta go look up smoked cinnamon.
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l pinkmountain
9 months ago
last modified: 9 months ago
I make Cincinnati chili with cinnamon. Here's a link to my recipe, except I add the beans to the chili while cooking and also usually use vegetarian crumbles instead of meat and serve it over macaroni then topped with cheddar, so more of a Chili mac. But I have done it with spaghetti too.

https://www.cookingchanneltv.com/recipes/sara-moulton/cincinnati-style-chili-1920009

I also use smoked cinnamon in curry.
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laceyvail 6A, WV
9 months ago
I can't remember the last time I saw a recipe that called for mace.
carolb_w_fl_coastal_9b
9 months ago
last modified: 9 months ago
Pastitsio for sure! I often add smoked salt or paprika to dishes to up the umami factor.

There's a somewhat elaborate recipe for a Morrocan chicken pie @ MarthaStewart.com that's been on my radar - I'll bet it'd work for that...

https://www.marthastewart.com/1103743/bisteeya

Also wondering how it would taste in oatmeal cookies?
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bbstx
8 months ago
My DSS puts cinnamon among other things in the rub he uses on beef, particularly steaks. Sounds like a good place to use smoked cinnamon!
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RNmomof2 zone 5
8 months ago
Pork roasts or chops
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bragu_DSM 5
8 months ago
pulled pork ... grind it to powder and add to butter (perhaps a teensy bit of sweet too) for spreads ... sprinkle on deviled eggs. Experiment.
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l pinkmountain
8 months ago
If you don't have mace, leave it out. No one will be the wiser. With these spice mixes you usually have a lot of leeway, the dish isn't ruined if one of them is missing. It's just slightly different. I like that Cincinnati chili recipe precisely because of the unusual and varied spices. YMMV. FWIW, my mace is probably 20 years old, so even if I do add it, it's probably just a perfunctory gesture!
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Smoked cinnamon - now what?

plllog

Comments (9)

chloebud

l pinkmountain

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