A Touch of Cinnamon

I thought I’d switch gears today and offer a post about food that you can put to good use.

A bit of cinnamon kicks up the flavor of meat dishes, especially stews and curries. It’s equally good in lamb and beef. If I ate pork it would probably be good in it too. The chicken experiment is still in the future.

Cinnamon is good for you.

Use only a little, perhaps 1/8 of a teaspoon to 6-8 cups of stew.
It imparts an enticing fragrance and, while you won’t taste it as such, you’ll know something has been tickling your food and making it laugh and sing.

I’d used it in some curries as part of the spice mix, then one day wondered what would happen if I added some to stew. I already used some form of heat like cayenne, though only a bit, along with beer or wine depending on my mood. The cinnamon added a whole new level to the stew as it smoothed it out.
It’s a matter of individual taste, of course, but a little cinnamon goes along way in a savory dish.