After reading my Instant Pot Rajmah post this week, one friend asked why we use cinnamon in a savory dish. In the West, this spice is associated with baking and does not usually show up in other recipes. I had to stop and think about that for a moment. I just take it for granted that everyone knows that cinnamon is used in just about everything we make. And then I realized not everyone thinks to use this incredibly delicious and healthy spice in this way. I thought it would be worth visiting how we use cinnamon in our cuisine. Give it a try.
Cinnamon Sticks (dalchini): In Indian cuisine, cinnamon is not reserved for baking, but is included in many savory dishes, vegetarian and meat based. The best way to incorporate it into your food is to saute a stick or two in hot oil or ghee to help pull out as much flavor as possible and then continue cooking your dish. Before eating your meal, pull out and discard the cinnamon sticks. You can also leave them in for flavor even when you refrigerate or reheat your dish. Just be sure your guests know to eat around them. A dash of ground cinnamon toward the end of cooking cal also do the trick, but using the whole stick keeps the taste subtle, the way we prefer.
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