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Silver Cloud Estates, LLC
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Halethorpe, MD 21227
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Cinnamon, Korintje (Indonesian) & Saigon (Vietnamese)

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Cinnamon, Korintje (Indonesian) & Saigon (Vietnamese)

Cinnamon is one of the oldest spices and is mentioned in the book of Exodus 30:22-26. It was known to the ancient Egyptians, Greek and Romans and was used for religous ceremonies by all three. In Medievil Europe, it was more valuable than gold.

A small evergreen tree, cinnamon is indigenous to Sri Lanka and is grown in India, Indonesia, Vietnam and China. Silver Cloud currently offers two varieties of cinnamon. Korintje or Indonesian cinnamon and Vietnamese or Saigon cinnamon. All of our Korintje cinnamon is type A grade with a minimum volatile oil content of 3.00 percent. Korintje cinnamon is ideal for baking.

Saigon cinnamon, has a volatile oil content of 6.00 - 8.00%, which gives it a very bold and robust flavor ideal for cooking and for use in sauces. If you love cinnamon, you should try the Saigon cinnamon. If you do, you will most likely never purchase another quality.

118-152Cinnamon - Korintje, Ground - 2.25 oz. jar$3.32
118-154Cinnamon - Korintje, Sticks 3 inch - 1.50 oz.$3.49
118-150Cinnamon - Saigon, Ground - 1.60 oz. jar$3.62
118-1293Cinnamon - Korintje, Ground - 1.00 lb. pouch$4.18
118-153Cinnamon - Korintje, Ground - 7.25 oz. jar$5.00
118-1288Cinnamon - Saigon, Ground - 1.00 lb. pouch$5.37
118-151Cinnamon - Saigon, Ground - 8.60 oz. jar$6.23
118-1298Cinnamon - Korintje, Sticks 3 inch - 1.00 lb. pouch$6.92
118-1294Cinnamon - Korintje, Ground - 2.50 lb. pouch$9.63
118-1289Cinnamon - Saigon, Ground - 2.50 lb. pouch$12.54
118-1299Cinnamon - Korintje, Sticks 3 inch - 2.50 lb. pouch$16.35
118-1295Cinnamon - Korintje, Ground - 5.00 lb. pouch$17.18
118-1290Cinnamon - Saigon, Ground - 5.00 lb. pouch$22.90
118-1300Cinnamon - Korintje, Sticks 3 inch - 5.00 lb. pouch$30.40
118-1296Cinnamon - Korintje, Ground - 10.00 lb. pouch$31.08
118-1291Cinnamon - Saigon, Ground - 10.00 lb. pouch$42.00
118-1301Cinnamon - Korintje, Sticks 3 inch - 10.00 lb. pouch$56.31
118-1297Cinnamon - Korintje, Ground - 25.00 lb. pouch$59.87
118-1292Cinnamon - Saigon, Ground - 25.00 lb. pouch$83.84
118-1302Cinnamon - Korintje, Sticks 3 inch - 25.00 lb. pouch$115.22
  
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Great Recipes

 

Rum Cake , Spiced

The Spice Cookbook by Avanelle Day & Lillie Stuckey

Ingredients:

  • 2 1/2 cups sifted all purpose flour
  • 2 tsp. double acting baking powder
  • 1/2 tsp. salt
  • 1 cup raisins

  • 1 cup (2 sticks) soft butter or margarine
  • 1 tsp. grated lemon rind
  • 1 tsp. ground Cinnamon
  • 1 tsp. ground Ginger
  • 1/4 tsp. ground Clove
  • 1/2 tsp. soda
  • 2 cups sugar
  • 2 large eggs
  • 1 cup sour milk
  • 1/2 cup water
  • 2 Tbsp. rum or 1 Tbsp. Rum, Natural Flavor Blend

Directions:

Sift together the first three ingredients, mix with raisins, and set aside. Blend together the next six ingredients. Gradualyy mix in 1 cup of sugar. Beta in eggs, 1 at a time. Add flour mixture alternately with milk. Beat batter 1/2 minute. Turn into a well-greased, loightly floured 9 x 3 1/2 inch tube pan.

Bake in a preheated moderate oven (350 F) 1 hour or until a cake tester inserted in center comes out clean. Boil the remaining 1 cup sugar and water together for 2 to 3 minutes. Remove from heat, add rum and dribble over cake. If cake does not absorb all the sauce, spoon on later. Let the cake standa day or two before serving. This cake is very moist, as it should be. Store airtight.

Serves: 4 - 6

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Cookies, Old Fashioned Gingerbread

Gingerbread cookies are especially popular in Engkland. This is a recipe shared by an English friend.

Ingredients:

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup dark molasses
  • 3-1/2 cup sifted all purpose flour
  • 1 tsp. baking powder
  • 1/4 cup water (room temperature)
  • 1/4 tsp ground Clove
  • 1/2 tsp. ground Cinnamon
  • 2 tsp. ground Ginger
  • 1/2 tsp. salt

Directions:

Blend butter and brown sugar until creamy. Stir in molasses. Sift together flour, baking soda, cloves, cinnamon, ginger and salt. Stir it into the butter, brown sugar and molasses mixture. Add the water. Roll out dough on a floured board. Use ginger bread cookie cutters to make the shape.

Bake about 10 minutes at 350 degrees on a greased cookie sheet. Yields 40 (5 inch) cookies.

Serves:

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Pancakes, Applesauce

Submitted by a customer

Ingredients:

Directions:

Stir the first 3 ingredients together into a mixing bowl. Blend in the next 5 ingredients. Beat egg yolks slightly and add to the mixture along with the butter. Beat egg whites until they stand in soft, stiff peaks and fold into the batter. for each pancake pour 1/4 cup of batter onto a lightly greased hot griddle. Bake until brown on the bottom and bubbles form over the top. Turn and brown on other side. Serve hot, with maple syrup.

Yields 10 pancakes.

Serves: 2 - 3

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Pastry, Mushroom and Cheese

Unkonwn origin - easy and delicious.

Ingredients:

  • 1 lb. mushrooms
  • 9 oz. grated parmesan cheese
  • 1 Tbsp. olive oil
  • 1 tsp. ground Ginger
  • 1/4 tsp. ground Cinnamon
  • 1/8 tsp. ground Clove
  • 1/8 tsp. Grains of Paradise
  • 1/4 tsp. sugar
  • 1 refrigerater pastry crust

Directions:

slice mushrooms and cook for 2 minutes in boiling water. Drain mushrooms well and add ginger, cinnamon, clove and grains of paradise. Add olive oil and approximately 2/3 of the parmesan cheese to the mushroom mixture. Place pastry crust into a 9-inch pie dish. Put mushroom mixture into pie crust and sprinkle remaining parmesan cheese over the mixture. Bake 20-25 minutes at 350 F.

Serves: 4 - 6

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French Toast, Haitian Style

Inspired by a recipe from Recipes wiki

Ingredients:

  • 1 loaf French bread
  • 1 cup orange juice
  • 1/2 cup whipping cream
  • 2 large eggs
  • 1 tsp. Cinnamon
  • 1 tsp. Vanilla Extract, Pure
  • 1/4 cup sugar
  • 1/4 tsp. Nutmeg
  • 3 Tbsp. butter
  • powdered sugar

Directions:

Cut ends from bread and cut remaining loaf into 1-1/2 inch thick slices. Let stand uncovered, 4 hours to overnight. In 9 x13" pan, combine orange juice, cream, eggs, cinnamon, vanilla extract, sugar and nutmeg. Whisk until well blended. Lay bread in pan; turn several times until all liquid is absorbed, 3 to 5 minutes.

Melt butter in 12" to 14" frying pan over medium heat. Put soaked bread into frying pan. Cook, turning as needed until richly browned on both sides (5 minutes). Dust with powdered sugar and serve.

Serves: 4

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Banana Bread

Very moist banana bread. Chopped pecans are optional.

Ingredients:

  • 1/2 cup margarine, softened
  • 1 (8-ounce) package cream cheese
  • 1-1/4 cup sugar
  • 2 eggs
  • 1 cup mashed bananas
  • 1 tsp Banana, Natural Flavor Blend
  • 2 -1/4cup all-purpose flour
  • 1-1/2 tsp baking powder
  • 1/2 tsp. baking soda
  • 3/4 cup chopped pecans
  • 2 Tbsp. brown sugar
  • 2 tsp. Cinnamon

Directions:

Cream the butter or margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and soda; mix until batter is just moist.

In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon.

Divide 1/2 batter into two greased and floured 8x4 inch loaf pans. Sprinkle pecan mixture over batter in pans, and top with remaining batter.

Bake at 350 degrees F (175 degrees C) for 45 minutes, or until an inserted toothpick comes out clean.

Serves: yields 2 - 8 x 4 inch loaves

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Butter Squares, Cardamom

This recipe from CDKitchen

Ingredients:

  • 3 cups all-purpose flour
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 1 cup unsalted butter, softened
  • 1-1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp. Vanilla Extract, Pure


  • 1 tsp. instant-espresso powder
  • 1 1/2 Tbsp. milk (more as needed)
  • 1 tsp. Vanilla Extract, Pure
  • 1 cup confectioners sugar
  • 3 ounces fine-quality bittersweet chocolate (not unsweetened), melted

Directions:

Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined. Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap. Use plastic wrap and your hands to roll, press, and square off sides of logs. Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides. Chill logs on baking sheet until firm, about 1 hour. Put oven racks in upper and lower thirds of oven and preheat oven to 350 F.

Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap).

Ice cookies: Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing. Spoon into a sealable bag and snip 1/8 inch off a bottom corner.

Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner. Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours.

Serves: yields 6 dozen

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Fruit Tart, Peach and Blueberry

Easy and delicious dessert recipe.

Ingredients:

Directions:

Preheat oven to 425 F. Prepare crust as directed on package. Place on foil lined 12-inch pizza pan and press out any folds or creases. Brrush crust with 1/2 of the beaten egg white.

Mix sugar, cornstarch, cinnamon, ginger and allspice in medium bowl. Add fruit and amaretto extract and toss gently. Spoon mixture into center of crust, spreading to within 2 inches of edges. Fold 2-inch edge of crust up over fruit, pleating or folding crust as needed. Brush crust with remaining egg white.

Bake 20 miutes or until crust is golden brown. Cool slightly before serving. Topp with whipped cream or ice cream.

Serves: 8

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Habanero Pumpkin Cookies

A recipe submitted by a customer

Ingredients:

Directions:

Preheat oven to 350F

Combine pumpkin, sugar, sour cream, egg and vanilla extract and mix well. Sire in raisins and walnuts. Sift the dry ingredients together and stir into pumpkin mixture until just mixed. Drop tablespoons of dough onto light greased cookie sheet. Bake for 15-minutes or until lightly browned.

Serves:

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Blackberry Brunch Cake

Silver Cloud Baking Contest Winner, 3rd Prize Recipe by Gilda Lester.

This easy recipe results in a very delicious, moist cake.

Ingredients:

    Cake:

  • 2-1/4 cups flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking powder
  • 1 cup sugar
  • 1/2 cup butter, room temperature
  • 2 eggs
  • 1 tsp. Blackberry, Natural Flavor Blend
  • 1 tsp. grated lemon peel
  • 3/4 cup sour cream
  • 1-1/2 cups blackberries
  • Topping:

  • 3/4 cup flour
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/3 cup butter, softened
  • 1/2 tsp. Saigon Cinnamon

Directions:

1. Pre-heat oven to 350 F. Grease and flour a 7" x 11" baking pan.

2. In medium bowl, blend flour, baking powder and baking soda. In large mixing bowl beat sugar and butter till fluffy. Add eggs, Blackberry, Natural Flavor Blend and lemon peel. Beat till creamy. Stir in sour cream. Stir in dry ingredients till blended. Fold in blackberries. Spoon batter into prepared pan and smooth top.

3. In small bowl blend all topping ingredients till crumbly. Sprinkle over batter in pan. Bake cake in 350 F. oven for 40 - 45 minutes or till cake tests done. Serve warm.

Serves: 8

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More about Cinnamon

Cinnamon is one of the most popular and important spices. While grown exclusively in tropical Asia, it is in many ways the quintessential American spice.  Cinnamon or its near relative cassia is the predominant flavor in Coca-Cola, and used in everything from apple pie to cold cereals, breakfast bars and a host of other typically American baked goods and confections.  

In the wild, cinnamon grows as a small evergreen tree. Harvesting methods for cinnamon vary depending on the country and the availability of labor. In Sri Lanka immature trees are cut down and harvested.  The next year, about a dozen long shoots grow out of the roots.  Using a knife, meter long cuts are made longitudinally, once on either side of the shoot. The bark is then removed in two strips.  The outer side of one strip is laid against the inner side of the other and these strips are allowed to ferment for 24 hours.  The outer woody portion of the bark is then removed from the strip and the paper thin inner portion is dried.  As the strips dry, they begin to curl into rolls.  Rolls from numerous shoots are then packed together and cut into the quills or sticks. 

There are approximately 200 different species of cinnamon that  grow wild  in the tropical highlands of Sri Lanka, Indonesia, Vietnam, India, Madagascar and China.  Only a few of these varieties, however, are cultivated and not all of them are "true" cinnamon.  Each variety produces a spice with a rather distinct flavor profile.

The four most important species of cinnamon are the following:

Ceylon Cinnamon (Cinnamomum, verum or Cinnamomum, zeylanicum)

Ceylon cinnamon is "true" cinnamon.  The word verum - means true in Latin.  Indigenous to Sri Lanka and the Seychelles Islands, it has a spicy, light slightly citrus almost floral flavor with subtle hints of clove.  The bark is and golden tan color.  Another valuable part of the tree is the leaves, which are periodically stripped and steam distilled to produce oil cinnamon leaf.  Rich in eugenol and eugenyl acetate, this oil is widely used in fragrances and has a woody, clove-like aroma.  Cinnamon leaf oil is only produced in Sri Lanka.  Oil distilled from the bark, known as cassia bark oil, can also be produced. This oil rich in cinnamic aldehyde smells like the ground spice  

Mentioned in the Bible, cinnamon was known to the ancient Egyptians, Greeks and Romans who used it primarily for religious purposes. Its source, however, was kept a secret by the Arab traders who supplied the quills.  Some of these traders claimed that cinnamon was fished up in nets at the source of the Nile. Others claimed that giant Cinnamon birds collected the sticks to construct their nests from unknown lands where the trees grew.  The Arabs would trick the birds and rob the nests of the sticks.  Until the Portuguese reached Ceylon in the 16th century the true source of cinnamon was unknown.  

While still preferred by consumers in some parts of Europe, Ceylon cinnamon has slowly lost its importance due to the availability of the less expensive varieties from Indonesia, Vietnam and China.  If you like cinnamon and can find real Ceylon cinnamon it unique flavor is worth the extra cost. 

It is easy to identify Ceylon cinnamon sticks. The bark is harvested from small immature tress and as a result, the sticks have multiple, thin layers that break apart rather easily.  Unlike Indonesian and Vietnamese cinnamon bark, Ceylon sticks can be relatively easily ground in a coffee grinder. 

Krorintje or Indonesian Cinnamon (Cinnamomum, burmanii)

Indonesian Cinnamon is also referred to as Cassia Vera, Korintje, Korintoji, Java, and Makassar. It is also known as Padang, Batavia and Timor cinnamon.  The different names refer to the various islands and cities from which this variety is exported or areas where it is grown.   This species of cinnamon is relatively prolific and the trees are now found in many parts of the tropics including Hawaii where it is considered an evasive species.  

Korintje cinnamon is harvested from immature trees that are typically grown on small family owned plantations.  The best cinnamon is grown on the slopes of Mount Korintje an active volcano on the island of Sumatra.  Traditionally, the families that owned these plantations used the trees as a store of wealth.  Many were planted and subsequently harvested to coincide with a family's needs to pay for a wedding or other important occasions. 

Indonesia is the largest producer of cinnamon and the slopes of Mount Korintje and many of the other mountains in Western Sumatra are protected by the Indonesian government to support the industry.  

Korintje cinnamon is the variety most often sold in groceries in the United States.  It is red-brown in color and has a clean, spicy flavor. The quills range from 2-inches in length to more than 12-inches. 

Korintje is sold in four grades - A, B, C and D.  The grade is determined by the volatile oil content of the product. The higher the volatile oil content the greater the intensity of flavor and aroma.  The A grade has a volatile oil content of minimum 3.00 percent.  Grades B, C and D have lower volatile oil contents.  Grocery stores typically sell B and C grades, while bakeries and other industries use C and even the cheaper D grades.  Silver Cloud only offers the finest Korintje type A grade in sticks and as the ground spice. 

Vietnamese or Saigon Cinnamon (Cinnamomum, loureiroi)  

Indigenous to Vietnam, this species of cinnamon, which is actually more closely related to Cinnamomum, aromaticum or cassia than Cinnamomum, verum;  is also known as Saigon, Vietnam, Danang, Annan and Tonkin cinnamon or cassia.  

While most connoisseurs of cinnamon prefer the Ceylon cinnamon, my personal preference is the Saigon.  Beginning in the early 19th century, there was shift in consumer preference in Europe and the United States from the lighter flavor of the Ceylon to the bolder flavor of the less expensive Saigon.  Up until the 1960's when the Vietnam War destroyed the cinnamon industry, this was the principle variety available in the United States and much of Europe.  It was the war's disruption that resulted in the cheaper and less flavorful Indonesian cinnamon gaining dominance in the marketplace. 

Vietnamese cinnamon is grown on small farms.  The best bark is harvested from trees that are 20 - 25 years old.  This limits the production of the best cinnamon to just a thousand tons or less a year.  At harvest, the farmers cut the trees down and remove the bark in two to three foot sections with a knife.  The bark from the base of the trunk is generally the thickest and has the highest volatile oil content.  Saigon cinnamon has a volatile oil content at least twice that of the best Korintje, type A.  The cinnamon bark is then dried in the sun for a few days.  As the bark dries, it curls and forms quills.

Saigon cinnamon is ideal for applications that require a more intense flavor.  I typically use it for cooking and sauces and use the Korintje for baking.

Chinese Cassia or Cinnamon (Cinnamomum, aromanticum or Cinnamomum, cassia)

Chinese cassia is indigenous to Southern China and is also known as Chinese junk, Kwantung, Kwangsi, Yunnan or Honan cassia or cinnamon.  Rich in cinnamic aldehyde, Chinese cassia has an intensely sweet flavor and a distinct bite.  Much of the cassia harvested each year is steam distilled to produce the essential oil - cassia, which is an important ingredient in cola beverages, confections and processed meats.    

Often the cinnamon sold in the United States and Canada is actually Chinese cassia. In some cases, it is labeled "Chinese cinnamon" to distinguish it from the more expensive true cinnamon (Cinnamomum, verum) or the Korintje cinnamon (Cinnamomum,burmanii).  In many countries, Chinese cassia cannot be labeled as cinnamon, but must be labeled cassia

Small trees are cut down or entire branches removed from larger trees to harvest the cassia bark.  It is often sold in coarse chips though quills are produced too.  Cassia quills are relatively easy to distinguish, since they are very hard and typically just one piece of bark. 

Chinese cassia is ideal for cooking especially when used in recipes that have chilies and black pepper.   

Whole Vanilla Beans

Silver Cloud offers the finest cured Vanilla Beans, which can be purchased in glass tubes containing three beans or 8 ounce and 17 ounce vacuum sealed pouches.  There are approximately 40 beans in an 8 ounce pouch.  Since our beans are sold by weight, depending on the size of the beans, the number in a pouch will vary.

For Whole Vanilla Beans Click Here

News

This month we have added Cantaloupe, Natural Flavor Blend, Maple Bacon, Natural Flavor Blend, Imitation Sweet Potato Pie Extract, Imitation Vanilla Cream Cookie Filling Extract and Imitation Vanilla Custard Extract. All of these extracts and flavors can be used for baking, beverages (including beer, wine and spirits) and ice cream. Coming Soon - Macadamia Nut, Raisin, Strawberry-Kiwi, Marshmallow, Red Bull, Acai and Prickly Pear flavors. We wish all of our friends and customers a happy and prosperous 2014.

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