Jakarta –
Cinnamon, nutmeg and ginger are synonymous with winter scents. In fact, these three spices grow in tropical climates. So, why is that?
In a country with four seasons, winter holidays are something to look forward to. Winter also marks the arrival of Christmas and New Year.
Three spices, such as cinnamon, nutmeg and ginger, are ingredients that are often used in winter foods and drinks. This is unique because the three types of spices actually grow in tropical climates.
So, what is the connection between three spices that grow in tropical climates and become icons of winter food? To find out more, see the explanation as summarized from japantoday.com (16/12).
1. The process of harvesting spices is identical to winter
Spices, such as cinnamon, ginger and nutmeg are synonymous with winter. Photo: Getty Images/iStockphoto/Creativeye99
Ginger is an ingredient that is widely used in cooking throughout the world. Ginger growth is not fast. Ginger roots take between eight and ten months to fully mature.
Ginger that is old and has not been exposed to cold or wind can be harvested at any time of the year. However, timing the harvest is important because harvesting ginger means uprooting the entire plant to get to the rhizomes that grow underground.
These rhizomes function like underground stems that store nutrients for the plant to help it survive the winter. When cold weather signals the plant to draw on its nutrient supply underground, the quality of the harvested ginger decreases significantly.
Not only ginger, nutmeg is also a spice originating from tropical countries. Nutmeg comes from grinding the seeds of the Myristica Fragrans tree, a cypress tree native to Indonesia. The trees begin flowering in their sixth year, but peak production occurs when they approach 20 years of age.
Harvesters usually harvest fruit from trees that grow 13 to 10 meters tall. They use long poles to drop the fruit. To make spices, the fruit is then dried in the sun. Making nutmeg itself comes from grinding the inner seeds.
Cinnamon is also made from the bark of two trees, viz real cinnamon or cinnamon stick and cinnamon casia for ground cinnamon. These two types have different textures and flavor profiles, but both are made from the outer layer of tree bark. Production usually begins after the tree is 2 years old.
Peeling the bark from cinnamon trees is easiest after heavy rain because the bark is already soft. So, harvesting is usually done after the rainy season.
2. Spices with a ‘warming’ sensation
Drinks or food added with these spices can warm the body. Photo: iStock
Cinnamon, nutmeg, and ginger are known to have warming properties. These properties have less to do with its origin, but more with its effect on the body when consumed.
The warm taste of cinnamon is caused by the compound cinnamaldehyde. This compound gives the spice its distinctive taste and aroma. This compound also tricks the nervous system when a person eats it, by triggering the same pathways when a person feels warmth.
This is the same as when someone eats chilies which contain capsaicin and can trigger a feeling of warmth or heat in the body.
Cinnamaldehyde in cinnamon also has a function in helping lower blood glucose levels. So, cinnamon not only warms the body in winter, but can help stop blood sugar spikes after Christmas dinner.
Cinnamon is also well known in traditional Asian medicine for its anti-bacterial properties and ability to aid digestion.
Other benefits of cinnamon, ginger and nutmeg can be seen on the next page!
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2023-12-21 00:00:00
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