Cinnamon Powder

Cinnamon harvested from North East is full of flavour and is of a superior
variety as compared to other cinnamon varieties grown in India (according to
Subhan C. Nath, chief scientist of the medicinal and aromatic plants division of NEIST).
The flavour of cinnamon powder of this variety is due to an aromatic essential oil that makes up 0.5
to 1% of its composition. The cassia cinnamon has a stronger and more intense
flavour than Celyon cinnamon due to higher concentration of cinnamaldehyde.
The cinnamon harvested from this region is full of flavour with the
characteristic warm, pungent sweetness that this spice is known for.

Cinnamon powder has been used as a medicine in traditional Ayurvedic and Chinese
medicine for centuries.  According to Carina Parikh, MScN, MSiMR, the holistic
nutritionist for Kate Naumes ND Holistic Wellness in
Dallas, cinnamaldehyde has antifungal and antibacterial properties that make
cinnamon such a great addition to your diet.
Cinnamon sticks are also known to have a good number of supplements
including Niacin, Calcium, Potassium, and Vitamin E. Known for its benefits
linked to digestion and gastrointestinal complaints, cinnamon has long been
used as a home remedy for heartburn, indigestion, nausea. It may help may
help manage metabolic disease, lower your bad cholesterol, manage PCOS and
is also effective as a natural insect repellent.

Cinnamon Powder can be used in cooking curries and rice items. You
can also use it for making tea, coffee, or ciders.

• 1 cup water
• ⅓ cup butter
• 2 tablespoon packed brown sugar
• ½ teaspoon salt
• 1 cup all-purpose flour
• 1 egg
• ½ teaspoon vanilla
• Vegetable oil for deep-fat frying
• ¼ cup granulated sugar
• ¾ teaspoon ground cinnamon
• Combine water, butter, brown sugar, and salt in a medium pot. Bringing to a boil over moderate heat While stirring vigorously with a wooden spoon, add the flour all at once. Cook and stir the mixture until a ball forms and the edges of the pan start to pull away. Get rid of the heat. 10 minutes to cool. By vigorously beating with a wooden spoon, add the egg and vanilla.Fill a decorating bag with the ingredients and a large star tip. Using wax paper, cover a baking sheet. Pipe 4x1-inch logs onto the baking sheet you've prepared.

  A deep pot with 3 inches of oil should be heated to 375 degrees F. Approximately 2 minutes, or until golden brown on both sides, deep-fry a few logs at a time. Drain on paper towels. Keep warm in a 300 degree F oven while cooking remaining churros.

  In a medium bowl, combine granulated sugar and cinnamon. Roll warm churros in cinnamon-sugar mixture to coat. Serve warm. Makes about 20 churros.