I love the smell of cumin, even more than the taste. A quick meal of beans and rice just needs cumin and a little salt, for me to love it. I have to have it in chili. I don't know how my husband can make chili without cumin! I fix that, when he's out of the room.
I probably use cinnamon in more things, though. Applesauce cake, applesauce, apple pie, spice cake, streusel coffee cake, crisp, pumpkin bread, pumpkin pie, rhubarb apple custard pie, molasses cookies, oatmeal cookies, gingerbread, waffles, French toast, spiced peaches, spiced peach pie, baked beans, BBQ sauce, baked ham, spiced cider, spiced coffee. My husband just said, "What DON'T you put cinnamon in?"
I use different varieties for different recipes, but I also have a blend I put together. I've got Ceylon, which is milder and fruity, Vietnamese, which is hotter and more potent, China cassia, which is most like the traditional flavor of grocery store cinnamon and my favorite is Korintje, which is full flavored and also a little fruity. The Ceylon is good if you don't want to over power a more subtle dish, like custard or french toast. The hotter, stronger kind is good in a BBQ sauce. I often use a blend in baked goods. Like pepper, sometimes I don't add enough for the cinnamon to stand out, but enough to subtly add to the flavor and stimulate the taste buds.. Other recipes, I do add enough for it to be recognizable.
For savory cooking, I use a lot more herbs than spices, plus I like onion and celery in a lot of things.
Cilantro seems to be one of those things that people either love or hate. Put me in the haters club!
I probably use cinnamon in more things, though. Applesauce cake, applesauce, apple pie, spice cake, streusel coffee cake, crisp, pumpkin bread, pumpkin pie, rhubarb apple custard pie, molasses cookies, oatmeal cookies, gingerbread, waffles, French toast, spiced peaches, spiced peach pie, baked beans, BBQ sauce, baked ham, spiced cider, spiced coffee. My husband just said, "What DON'T you put cinnamon in?"
I use different varieties for different recipes, but I also have a blend I put together. I've got Ceylon, which is milder and fruity, Vietnamese, which is hotter and more potent, China cassia, which is most like the traditional flavor of grocery store cinnamon and my favorite is Korintje, which is full flavored and also a little fruity. The Ceylon is good if you don't want to over power a more subtle dish, like custard or french toast. The hotter, stronger kind is good in a BBQ sauce. I often use a blend in baked goods. Like pepper, sometimes I don't add enough for the cinnamon to stand out, but enough to subtly add to the flavor and stimulate the taste buds.. Other recipes, I do add enough for it to be recognizable.
For savory cooking, I use a lot more herbs than spices, plus I like onion and celery in a lot of things.
Cilantro seems to be one of those things that people either love or hate. Put me in the haters club!
