Tra My Cinnamon

Cinnamon has been consumed since 2000 BC in Egypt and in medieval times it was used in medicine. It is now the second most popular spice, after black pepper, in the U.S. There are hundreds of types of Cinnamon, the two main ones are Cassia and Ceylon. The different types can be identified by color, taste, aroma and appearance. Most of Europe uses Ceylon cinnamon because it was the first spice brought back from European conquest of Ceylon. Vietnamese cinnamon is classified as Cassia, originating from southern China, and has a higher levels of Coumarin than Ceylon. I have been bringing Vietnamese cinnamon (ground and bark forms) back from Vietnam since 2013. I have seen it offered in Ben Thanh market as Saigon, Vietnamese and Cassia cinnamon. I have bought all three variations and for the life of me I could never tell the difference in taste if there was one. I did found the Vietnamese cinnamons have a wonderful aroma and taste, I also found in general they are more spicy sweet than Ceylon cinnamon. This last winter (2018) I heard about Tra My cinnamon from Quang Nam (central province). In Quang Nam, cinnamon trees have long been associated with the spiritual, cultural and economy of Tra My ethnic group. Its important to note: there are over 50 distinct ethnic groups in Vietnam. In October 2011, the National Office of Intellectual Property of Vietnam certified the unique quality of Tra My cinnamon. Since then production has increased 175% to 350 tonnes. On my last visit I was able to get a 100 gram packet of Tra My cinnamon and I used in my oatmeal, cappuccino and in my chili (recipe below). I found it to be intense with a strong spicy taste and rich aroma. Was that much better than the Saigon cinnamon I get from my favorite spice/coffee/tea stall in Ben Thanh Market or was I subconsciously primed to think that because of its scarcity? Do I need to view Tra My cinnamon as a varietal and Saigon as a less intense blend less. This fall in Vietnam I will look for more Tra My cinnamon and hopefully I will bring enough back to taste test it with friends - I wonder what I will find out. Tom’s Chili 2 Tbsp of garlic olive oil 1.5 lbs ground chuck 2 Cups chopped Vidalia onion 1 Cup seeded/chopped poblano pepper 6 Tsp minced garlic 2 Tsp dried Turkish oregano 1 Tbsp tomato paste 1.5 Tsp ground cumin 2.5 Cups chicken stock 2 Tbsp Spanish paprika 2 Tbsp red wine vinegar 1.5 Tbsp light brown sugar 1 Tbsp Worcestershire sauce 1 Tsp Sea Salt 3 Tsp ground cinnamon 1 can Bush’s Black Beans rinsed 5 scallions sliced thin oyster crackers In a large Dutch oven heat oil on high, brown ground chuck, -remove chuck set aside add Vidalias, poblano and garlic cook about 5 minutes. Add oregano, paste ,& cumin -cook, while stirring, about 2 more minutes. Then stir in vinegar, stock, paprika, sauce, salt and cinnamon - bring to a boil once boiling add chuck, cover and reduce heat to medium - cook for about an hour. more stir in beans serve with sliced scallions and oyster crackers