Ingredient: Cinnamon

6 Responses to Ingredient: Cinnamon

1. tasteofbeirut says:

   October 18, 2011 at 11:22 AM

   Maybe that is the reason it took me so long to like cinnamon in sweet pastries. Love it in rice and broth and mehchi etc

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   • Maureen Abood says:

     October 18, 2011 at 4:24 PM

     Must be, Joumana. Same for laban with me–can’t eat it sweet!

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2. Geralyn Lasher says:

   October 18, 2011 at 12:07 PM

   Now I have to ask the “cinnamon vs. allspice” question. We always use allspice in the meat dishes–do you know if there is a rhyme or reason why?

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   • Maureen Abood says:

     October 18, 2011 at 4:23 PM

     It’s a very good question, my friend. And it extends into the spice blends that many use, above and beyond cinnamon or allspice. I think that the immigrants back in the day didn’t have as much access to the spice blend they were used to in Lebanon so they opted for the simple cinnamon or allspice. But we want real ANSWERS, and I will find them….

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3. Roger Toomey says:

   October 20, 2011 at 4:32 PM

   Have you used cinnamon in salad dressing? One of my favorite summer salads has it as a base with oil and other spices.

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   • Maureen Abood says:

     October 20, 2011 at 5:32 PM

     Hi Roger–no I haven’t, but that sounds just delicious. I will try. Someone told me about you when I was living in San Francisco last year. Thanks very much for reading and commenting! Are you originally from Michigan?

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