A Spice of Life (Explored)

I love shopping at the local Farmers Market year round. Beyond local fruits and vegetables, eggs and locally-raised meats, there are several different vendors who specialize in spices. I realized that often their prices are better than the ol' grocery store, and because it is their trade, I can actually learn about a new spice at the moment of purchase and decide whether or not to try it out.

I noticed I was getting low on Cinnamon (during the fall and winter season I use more than usual baking pies and other "holiday spiced" desserts). This past weekend, I stopped and reviewed my spice and herb choices while shopping at the Market.

As my eyes roamed over the colorful packets, I chatted with the vendor. (She had asked where I had picked up a pine corsage which I wore on my coat.) When I considered the various Cinnamon packs and sizes, she interrupted and asked if I ever used Saigon Cinnamon. I wasn't sure if I ever tried it, although I knew it wasn't in my spice cupboard.

Upon her encouragement, I sniffed the pack and was rewarded with a strong scent. Very aromatic compared to her "regular" Cinnamon. I asked if she cooked with it and she said that she preferred using it.

I decided to give it a try! I knew that I had two pumpkin pies and another pumpkin dessert planned for this week, so I would have several opportunities to try it out. A couple loaves of banana bread seem likely too. (Note, as of writing this, I haven't used the Saigon Cinnamon yet, but will be baking for the next two days.)

Of course, I decided to do a little digging to learn more about Saigon Cinnamon. Here's what I have learned...

Saigon Cinnamon (Cinnamomum loureiroi) originated from Southeast Asia and was grown mostly in Vietnam. Most of us know that the spice (and oil) comes from the bark. Looking through a few of my herbal books and even Sloan-Kettering's website, common healing uses of Cinnamon involve reducing inflammation and settling a nauseated stomach (among other things).

James A. Duke (Ph.D.) says in his book, The Green Pharmacy, "My wife takes cinnamon tea when she is nauseated. It helps, and I'm not surprised. Cinnamon contains chemicals called catechins, which help relieve nausea."

Yet remember just because we associate herbs, spices, plants, etc. with "being natural" and thus "naturally" good for us, these wonderful Earth offerings can be dangerous in large doses, or simply unhealthy for some people - period. For example, I noted on Sloan-Kettering's website that you should not take a Cinnamon supplement if "you have hormone-sensitive cancer (cinnamon was found to have estrogenic activity and may be harmful)." Oh my! Who knew? So although a piece of pumpkin pie might not cause harm, for some people, consuming Cinnamon in larger than normal amounts might take away from their good health.

Both Paul Beyerl and Scott Cunningham refer to Cinnamon (all types) as a religious herb. I have read other authors and practitioners who have said the same. And if I may offer up, cooking for many of us IS a religious experience, or even a religious practice. "Common" cooking herbs and spices don't lose their legends, lore, magickal properties, or healing potential because the cook is unaware.

For those of us who enter our kitchens with loving intention, these wonderful gifts scenting our cupboards from across the globe remind us of natural opportunities to further our experience and broaden our knowledge of our craft. We should continue to do so - reading and studying, understanding origins, and trying something new when the chance presents itself. Our kitchens provide us with the setting for an excellent learning experience.

(Closing note, I will report back on the use of the Saigon Cinnamon and will let you know if I noticed a marked difference by using this particular type of spice in my holiday baking. Stop back and learn what I found out!)

Old Recipes

Today I was looking for a recipe in anticipation of company next week. I am carefully stocking up on the ingredients that are commonly found in many Western kitchens this time of year:

Cream cheese
Sour cream
Holiday spices (I am out of Cinnamon? What? Perish the thought!)
Pumpkin
MORE butter…

…Frank’s Red Hot (I like a little kick, don’t you?)

and on and on…

What recipe I was searching for and what ingredients I was noting to buy are not important here. What I realized today is that I held in my hands the magic of other women (and one or two men). I held their recipes for success, for comfort, for joy, for celebration. I held some recipes that were stained from multiple use. I drifted through others copied by my own hand many, many years ago when I still drew little circles over i’s instead of capping them with a simple dot. Some recipes simply said “Mom’s pie crust” which is now my crust and every bit just as good. I touched the recipes of people who were no longer in my life, but are still in my heart. I read my own earliest recipes I used over and over when I had more pennies than dollars, often accompanied by a grocery list in the margin and ballpark ingredient prices.

I have a stack of old index cards, sheets of notepaper with handwritten notes, and even photocopied recipes. I wondered for a moment if I should make it a side project to type everything up, order it neatly on my laptop, print off a nice clean copy, and tuck those recipes into a binder before placing with the growing stack of cookbooks in the corner.

And I was really was tempted… but then I looked at those recipes… the distinctive swish! of a former employer’s decisive cursive, the careful printing from an old friend I haven’t seen in years… my mother’s email with instructions to read the entire recipe for pumpkin bread first before starting the baking. Their energies and intentions are in those recipes. And I want to keep those energies in my kitchen. I want to continue them.

I still might buy a binder to better hold and care for those recipes, but I have decided to keep the papers and note cards just as they are now: some stained from cooking dinners and desserts of the past, some containing my handwritten notes in page corners, some creased from multiple folds over the years, and all full of the love and energy of the people who brought them into my life.

May you know the joy of collecting many recipes from other kitchens and enjoy all those wonderful energies that make our kitchens so magic.

I've been traveling...

Where have I been? It's almost been two years since my last post! There have been changes, joys, successes, bumps, hurdles, and a little bit of wandering. These are not complaints, however. They are just what they are.

As I write this, I sit by the fireplace - the house is cold and a true northern snowstorm has whipped up a snow globe right outside my window. Again I'm not complaining. In fact, I enjoy winter. I am toying with the idea of making a little hot chocolate too.

I suppose there is much to catch up on. Perhaps even share a "recipe" or two. ;)

I am happy to be stepping back into Sage Advice. I'll post back again shortly...