At Schwartz we could write travel guides as well as recipe books on our products and so we thought it would be a great idea to feature some fascinating articles from our top spice buyer.

Over the months he'll take your senses on a memorable and enticing journey which we hope will stay with you each time you add that delicious sprinkling of exotic flavour to your food.

 "Cinnamon really steps into the spotlight in the cold winter months as foods from savoury to sweet demand its signature taste. There's much more to this fragrant spice than you ever imagined and in this instalment I want to take you down the fascinating cinnamon trail.

Cinnamon is the bark of a tropical evergreen tree. The countries where it flourishes are beautiful, with lush green mountainous terrain and diverse cultures.
Cinnamon grows in the tropical highlands of Sri Lanka, Indonesia, China and Vietnam.

Sri Lankan cinnamon comes from a small, young tree and has a very thin bark that releases a mild flavour with a citrusy note. Vietnamese cinnamon is from a large, older tree and yields a stronger, bolder taste profile. Indonesian cinnamon, also known as Korintji, has a delicate flavour - warm and sweet with a touch of spice.

 "Vietnamese cinnamon, also known as Saigon Cinnamon, has double the amount of volatile oil than Korintji. This is what delivers the flavour and aroma - higher content means greater intensity.

Recently I travelled to Huong Hoa to observe the latest farming and harvesting techniques. I flew from Ho Chi Minh to the town of Da Nang where I met up with my local guide, a spice merchant named Binh.

Almost all Vietnamese Cinnamon is grown on small farms with trees cultivated from seedlings. The best bark comes from trees that are 15-20 years of age. As a result, only a small quantity - less than 1,000 tons - of premium bark is harvested each year. At harvest time, the farmers cut down the trees and remove the bark, in three-foot sections, with a small knife. The first three feet from the base of the tree have the thickest bark and highest flavour concentration. The higher up the tree, the thinner and less flavourful is the bark.

Back at my seaside hotel, I sampled some of the local cuisine, including roast duck, pork five spice and Pho (a traditional noodle soup), while taking in the view of the beautiful China Sea to the East and the sunset over the cinnamon trees growing to the West."
 

If you would like to try some recipes using cinnamon then take a look at this month's Sugar and Spice feature for some delicious desserts and cakes. Or for some savoury dishes try:

Lamb with Spiced Redcurrant Sauce
Spiced Beef
Pheasant with Cranberry and Red Wine Sauce
Spiced Parsnips