Cinnamon, the inner bark of an evergreen tea that rolls into coils when dried, has a scent that people have enjoyed for thousands of years, and has been used for a variety of purposes. The ancient Romans used cinnamon as perfume, it preserved meat during the Middle Ages, and in modern-day America cinnamon is often used to flavor desserts, coffee, French toast and savory foods, such as curry. The proper storage of cinnamon is essential for preserving its shelf life. Some varieties are expensive, and storage protects your investment. Additionally, using old cinnamon in a dish will result in a lackluster taste that pales in comparison to the fresh variety.
Types
Cinnamon originated in Sri Lanka, an island off the coast of India. Two main varieties exist in the marketplace: Ceylon and cassia. Ceylon cinnamon is beige and tastes mild compared with other types. Cassia is the classic cinnamon sold in grocery stores that has a dark reddish brown hue, while ceylon is more expensive and rare. Both types provide a similar flavor, but cassia tastes stronger. This is an advantage in certain types of culinary dishes, such as mole sauce, because it stands up to other strong flavors in the sauce.
Shelf Life
The shelf life of ground spices can vary depending on the quality of the spice, because the freshness of the original product depends on processing and the manufacturer's storage technique. Sauer's, a major spice company based in Richmond, Virginia, recommends throwing ground cinnamon away after two years. The Ohio State University Extension service recommends disposing of ground spices after one year, while other sources say six months in the maximum shelf-life. A better tool for determining the shelf-life of cinnamon is your cadre of senses. Use your senses of taste and smell to decide if the active compounds in cinnamon have dried or faded after about six months. When you suspect the potency is declining, use more of the spice to compensate for the weaker flavor, or toss the cinnamon in the garbage and replace it on your next shopping trip.
Storage
Ground cinnamon should be stored in a cool, dark, dry place, and the container should be airtight. Use either a manufacturer's container, or if you prefer to purchases bulk spices, use your own glass jars for storage. When you use cinnamon, avoid shaking the container directly over foods heating on the stovetop because the moisture and heat will damage the spice oils.
Antimicrobial Properties
Cinnamon historically protected meats and other foods from spoiling because it contains antimicrobial compounds. Today, we know these compounds are called cinnamyl, and the protective qualities extend to easing bacteria-related stomach ailments, destroying potentially harmful dental pathogens and balancing blood sugar, according to the University of Maryland Medical Center. Preserving the cinnamyl in cinnamon is essential for maintaining its health benefits, which is a added bonus to its exotic, sweet flavor.
References
- University of Maryland Medical Center: Diabetes
- Sauer's: Frequently Asked Questions
- O Chef; When Do Herbs and Spices Give Up the Ghost?
- "Journal of Agricultural and Food Chemistry"; Antibacterial Properties and Major Bioactive Components of Cinnamon Stick (Cinnamomum Burmannii): Activity Against Foodborne Pathogenic Bacteria; Bin Shan, et al.; 2007
- The Ohio State University; Food Pantry Storage; Lesley Fisher, et al.; 2010
- Culinate; A Brief History of Cinnamon; Elizabeth Lynch; May 2008
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