Other than the coarseness of the texture, there is no difference between cinnamon powder and ground cinnamon made from the same type of bark. Variations in odor, taste and nutritional value can occur between products made from different species of cinnamon trees.Know More
Cinnamon is harvested from the inner bark of cinnamon trees, small evergreens that are part of the Lauraceae family. There are two types of cinnamon sold commercially. Cassia tree cinnamon, also known as Chinese cinnamon, is the type of cinnamon most commonly found in U.S. grocery stores. Ceylon cinnamon, often referred to as true cinnamon, is rarer and comes from trees native to Sri Lanka. Ceylon cinammon is lighter in color and not as strong in odor or flavor as Cassia.
While cinnamon has long been used in traditional medicine to treat symptoms like indigestion, gas and diarrhea, a recent meta-analysis of independent medical studies indicates that cinnamon used in moderation can lower blood sugar and cholesterol in humans. However, the analysis does warn against the over-consumption of Cassia cinnamon due to the significant volume of coumarin it contains. Coumarin is, a naturally occurring organic compound that has been found to cause liver damage if consumed in large amounts. Ceylon cinnamon contains only trace amounts of coumarin.Learn more about Dry Ingredients
Although cacao and cocoa powders come from the cacao bean, cacao powder is the raw and less processed form of chocolate. Because cacao powder isÂ a purer form of chocolate, itÂ contains higher amounts of nutrients like antioxidants and magnesium.Full Answer >
Meringue powder has a shelf life of up to two years. It mainly consists of dry egg whites, so there are no preservatives to extend the shelf life of this product.Full Answer >
According to the United States Department of Agriculture, a tablespoon of unsweetened cocoa powder contains 12 milligrams of caffeine. This is approximately one-eighth the amount of caffeine contained in an 8-ounce cup of coffee.Full Answer >
Cocoa powder is made by removing half the cocoa butter from ground cacao beans and adding baking soda to what's left to form what the manufacturing industry calls press cake, which is then cooled before it is pulverized and sifted into cocoa powder. The process of adding the baking soda to the ground cacao beans is called dutching, which is a reference to Coenraad Johannes Van Houten, the Dutch chemist who patented the process.Full Answer >