Cinnamon is the fragrant inner bark of a tropical tree. The bark is peeled off in strips, allowed to curl naturally while drying, then ground to a powder or used whole as ‘sticks’ or ‘quills’. As with all spices, home ground cinnamon, fresh from your Thermomix, will give you a far superior flavour compared to buying it pre-ground, and it’s usually less expensive too.
Grinding cinnamon bark in your Thermomix is so fast that the ground cinnamon is not turned into a gluey mass during the grinding, as can happen with other grinders. Cinnamon is a very oily spice, so I do the grinding in two stages, allowing it to dry overnight in between.
Use ground cinnamon for wonderful aromas and flavours in your cooking and baking. Ground cinnamon is traditionally used in Scandinavian, Canadian, German and American baking, with cinnamon spiced apple pies and cinnamon buns being two of my favourites. I love cinnamon and use it many of my recipes!
Ground cinnamon adds a lovely gently spiced flavour and fragrance to desserts, to porridge, to chocolate, to drinks, to jams and chutneys. Christmas and Jewish baking is often fragrant with cinnamon, and it can be added to all sorts of savoury dishes too. For example, it’s a star ingredient in Arabic and Middle Eastern cuisines.
This recipe is suitable for Thermomix TM6, TM5 and TM31.
- Grind cinnamon sticks 1 min/speed 10, transfer coarsely ground cinnamon onto a dinner plate (a pastry brush is useful), spread it out evenly and leave to dry overnight.
- Return coarsely ground cinnamon to TM bowl and grind 2 min/speed 10, then transfer (brush out) finely ground cinnamon onto a piece of paper (I use a sheet of paper from my printer), then funnel the ground cinnamon into a sterilised small glass jar. Close jar with a sterilised non-plastic lid – see 1st tip. Use in recipes as directed. Keeps well up to 6 months in a dark cupboard.