Kaneli

Kaneli, the Finnish word for cinnamon, refers to a spice derived from the inner bark of several species in the Cinnamomum genus. The two most widely used varieties are Cinnamomum verum, commonly called Ceylon or true cinnamon, and Cinnamomum cassia, often referred to as cassia or Chinese cinnamon. True cinnamon is lighter in color and has a milder, sweeter flavor, while cassia is darker, harder, and has a stronger, more peppery note.

Production and characteristics: the bark is harvested by scoring young branches, peeling away the outer bark, and drying the remaining inner bark, which curls into quills as it dries. The principal aroma derives from cinnamaldehyde. Cassia typically contains higher levels of the compound coumarin, which can pose health considerations in large amounts, whereas true cinnamon contains much less coumarin.

History and use: cinnamon has a long history of trade and use in cuisines around the world. It is native to parts of South Asia, including Sri Lanka and southern India, and was valued by ancient civilizations such as the Egyptians and Greeks. Today it is cultivated in various tropical regions, including Sri Lanka, Indonesia, Vietnam, and China. In cooking, kaneli is used in baked goods, desserts, curries, stews, and beverages; it is a common component of spice blends and is notable for flavoring pastries, mulled drinks, and savory dishes alike.

Safety and nutrition: cinnamon provides trace minerals and antioxidants in small amounts. Moderate consumption is generally safe for most people. Because cassia contains higher coumarin levels, excessive intake should be avoided, especially for individuals with liver concerns or those taking certain medications. Always consider personal allergies and medical guidance when introducing new spices.