4 ms·

> In europe cinammon is mostly used in desserts so some dishes that use it in India can seem a bit off putting at first, but the truth is, that it has a great p

by 1996 6y ago

> In europe cinammon is mostly used in desserts so some dishes that use it in India can seem a bit off putting at first, but the truth is, that it has a great pairing with many dishes. Being unused to something and calling it bad are two very different things. Can you suggest something that goes well with Cinnamon? It's one of the spices I find the most intriguing! So common for desserts, even in the US, but not for savory food!

Arkhaine_kupo 6y ago
> Can you suggest something that goes well with Cinnamon? Sure! I have to admit is not a spice I use too much. (Brings back nostalgia of rice puddings etc). But it is quite an autumnal spice, so think of it like something that would go well with those flavours. For example pork loins with apple can use a little clove or cinammon if you want to have it enhance the sweetness of the apple. It also works well with nice autumn soups, butternut squash, pumpkin, carrot. All of those can have some cinammon and round the flavours of it. It is also heavily used in some Indian dishes. Very flavourful sauces with gram masala, can again have cloves and/or cinammon added. I think it's quite varied the spices that different regions use but anything from butter chicken, to Korma to a more European style tikka masala can work with cinammon in certain combinations. But because the sauces are quite rich, you will notice it less.
- djpr 6y ago
  To add to what Arkhaine_kupo said: In Southeast Asia, you can find cinnamon used in beef dishes, such as in beef rendang found in Indonesia and Malaysia. Typically a 2-3 sticks of cinnamon are thrown in, along with coconut milk, curry leaves, and more. Cinnamon is also added to chicken or mutton, such as in varuval (Malaysian dish adapted from a South Indian one). Over in China (and also in Chinese communities in Southeast Asia): There's the Chinese five-spices, used a lot in BBQ pork. It typically has cinnamon and cloves along with star anises and two other spices. If you have more questions about any of this, let me know!
  - simtel20 6y ago
    Yeah, 5-spice powder is usually dominated by cinnamon. I've been using cinnamon (along with szechuan peppercorn and toasted cumin) to make the garlic chili oil for biang noodles at home. Similar to how it helps in a garam masala, it adds a lot of depth when it's mixed with a vinegar and soy sauce. It's really an amazing depth that it adds. It also plays a part in making hoisin sauce.
- selimthegrim 6y ago
  Butter chicken itself is the epitome of "covering up bad ingredients"
  - llampx 6y ago
    Which bad ingredients is butter chicken covering up? From what I recall the origins are to use yesterday's leftover tandoori chicken in restaurants. In which case it is reusing ingredients instead of throwing them away, not covering anything up. Funny how it worked and people try to recreate that flavor when they don't have leftover tandoori chicken.
    - selimthegrim 6y ago
      Sometimes meat about to go off is used instead.

by 1996 6y ago

Arkhaine_kupo 6y ago

> Can you suggest something that goes well with Cinnamon? Sure! I have to admit is not a spice I use too much. (Brings back nostalgia of rice puddings etc). But it is quite an autumnal spice, so think of it like something that would go well with those flavours. For example pork loins with apple can use a little clove or cinammon if you want to have it enhance the sweetness of the apple. It also works well with nice autumn soups, butternut squash, pumpkin, carrot. All of those can have some cinammon and round the flavours of it. It is also heavily used in some Indian dishes. Very flavourful sauces with gram masala, can again have cloves and/or cinammon added. I think it's quite varied the spices that different regions use but anything from butter chicken, to Korma to a more European style tikka masala can work with cinammon in certain combinations. But because the sauces are quite rich, you will notice it less.

djpr 6y ago
To add to what Arkhaine_kupo said: In Southeast Asia, you can find cinnamon used in beef dishes, such as in beef rendang found in Indonesia and Malaysia. Typically a 2-3 sticks of cinnamon are thrown in, along with coconut milk, curry leaves, and more. Cinnamon is also added to chicken or mutton, such as in varuval (Malaysian dish adapted from a South Indian one). Over in China (and also in Chinese communities in Southeast Asia): There's the Chinese five-spices, used a lot in BBQ pork. It typically has cinnamon and cloves along with star anises and two other spices. If you have more questions about any of this, let me know!
- simtel20 6y ago
  Yeah, 5-spice powder is usually dominated by cinnamon. I've been using cinnamon (along with szechuan peppercorn and toasted cumin) to make the garlic chili oil for biang noodles at home. Similar to how it helps in a garam masala, it adds a lot of depth when it's mixed with a vinegar and soy sauce. It's really an amazing depth that it adds. It also plays a part in making hoisin sauce.
selimthegrim 6y ago
Butter chicken itself is the epitome of "covering up bad ingredients"
- llampx 6y ago
  Which bad ingredients is butter chicken covering up? From what I recall the origins are to use yesterday's leftover tandoori chicken in restaurants. In which case it is reusing ingredients instead of throwing them away, not covering anything up. Funny how it worked and people try to recreate that flavor when they don't have leftover tandoori chicken.
  - selimthegrim 6y ago
    Sometimes meat about to go off is used instead.