Recipe

Cinnamon Soup Recipe

Add Step-by-Step Photos	Tuilelaith / All my dishes 1 year, 6 months ago Recipe by Daniel Myers / This is a very simple soup recipe with ingredients that are very easy to have on hand. It's warm and favorful, without being overpowering. Note that the more finely the almonds are ground, the less of a "grainy" texture the final soup will have.... More Prep:20m Cook:30m Servings:1	Tuilelaith
	chicken cinnamon

Grains of Paradise

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Ingredients

1 cup cooked chicken

1 Tbsp. butter or lard

2 cups chicken broth

1/2 cup ground almonds

1 tsp. cinnamon

1/4 tsp. ginger

1/8 tsp. cloves

1/8 tsp. grains of paradise

1/4 tsp. salt

Directions

Cut chicken into small pieces and sautee in butter until it starts to brown.

Add remaining ingredients, bring to a boil, and simmer until thick.

Serve hot.

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Source [Le Ménagier de Paris, J. Pichon (ed.)]: BROUET DE CANELLE. Despeciez vostre poulaille ou autre char, puis la cuisiez en eaue et mettez du vin avec, et friolez: puis prenez des amandes crues et séchées à toute l'escorce et sans peler, et canelle grant foison, et si broyez très bien, et deffaites de vostre boullon ou de boullon de beuf, et faites boulir avec vostre grain: puis broyez gingembre, giroffle et graine, etc., et soit liant et for.

Source [Le Ménagier de Paris, J. Hinson (trans.)]: Cinnamon Soup. Cut up your poultry or other meat, then cook in water and add wine, and fry: then take raw almonds with the skin on unpeeled, and a great quantity of cinnamon, and grind up well, and mix with your stock or with beef stock, and put to boil with your meat: then grind ginger, clove and grain, etc., and let it be thick and yellow-brown.

Source [Le Viandier de Taillevent, Pichon & Vicaire (eds.)]: BROUET DE CANELLE. Cuissiez vostre poulaille en vin ou en eaue, ou tel grain comme vous vouldrez; et le despeciez par quartiers, et friolez, puis prenez amendes toutes seiches, et cuisez sans peler, et de canelle grant foison, et brayez, et coullez, et le deffaictes de vostre boullon de beuf, et faictez bien boullir avecques vostre grain, et du verjus, et prenez girofle et graine de paradiz, braiez, et mettez emsemble; et soit lyant et fort.

Source [Le Viandier de Taillevent, J. Prescott (trans.)]: Cassia soup. Cook your chicken (or whatever meat you wish) in wine or water, quarter it, and brown it [in lard]. Take completely dry almonds cooked without peeling, plus plenty of cassia; crush, sieve, and steep in beef broth. Boil well with your meat and some verjuice. Take cloves and grains_of_paradise, crush, and add. It should be thick and strong.

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Grains of Paradise

Grains of Paradise come from West Africa, where they grow on a leafy plant and are easily harvested. The name comes from Medieval spice traders looking for a way to inflate the price - it was claimed that these peppery seeds grew only in Eden, and had to be collected as they floated down the rivers out of paradise. Although Grains of Paradise are now rare and expensive, they used to be used as a cheaper substitute for black pepper. They have a zesty flavor reminiscent of pepper, with hints of flowers, coriander and cardamom.

Alton Brown seems to favor these for Okra, as seen on his recent show "Okraphobia", where he makes okra and tomatoes with grains of paradise. We LOVE them mixed with Tellicherry black pepper, put in a pepper grinder and then used to encrust steaks as slight variation on steak au poivre. Grind over any dish where you would normally just grind straight black pepper to add a wonderful shake-up-your-table-condiments twist!

A New York Times article written by Amanda Hesser has popularized grains of paradise. She wrote, "I put a few between my teeth and crunched. They cracked like coriander releasing a billowing aroma, and then a slowly intensifying heat, like pepper at the back of my mouth. The taste changes in a second. The heat lingered. But the spice flavor was pleasantly tempered, ripe with flavors reminiscent of jasmine, hazelnut, butter and citrus, and with the kind of oiliness you get from nuts. They were entirely different from black peppercorns and in my mind, incomparably better."

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Aframomum melegueta

From Wikipedia, the free encyclopedia

Aframomum melegueta

Scientific classification

Kingdom: Plantae

Division: Magnoliophyta

Class: Liliopsida

Order: Zingiberales

Family: Zingiberaceae

Genus: Aframomum

Species: A. melegueta

Binomial name

Aframomum melegueta

K. Schum.

For the similarly-named Luso-Brazilian chili pepper, see Malagueta pepper.

Aframomum melegueta is a species in the ginger family, Zingiberaceae. It is commonly known as Guinea pepper, Melegueta pepper, alligator pepper and Guinea grains. Grains of paradise, a West African spice that gives a pungent, peppery flavor, is obtained from this plant. It is a herbaceous perennial plant native to swampy habitats along the West African coast. Its trumpet-shaped, purple flowers develop into 5 to 7 cm long pods containing numerous small, reddish-brown seeds.

The seeds have a pungent, peppery taste due to aromatic ketones, e.g., (6)-paradol (systematic name: 1-(4-hydroxy-3-methoxyphenyl)-decan-3-one). Essential oils, which are the dominating flavor components in the closely related cardamom, occur only in traces.

Grains of paradise are commonly employed in the cooking styles of West Africa and North Africa, where they have been traditionally imported via caravan routes through the Sahara desert. Grains of paradise became a very fashionable substitute for black pepper in the 14th and 15th century Europe, especially in northern France, one of the most populous regions in Europe at the time. In the early modern period, the craze for the spice waned and it became more common as a flavorer for sausages and beer. Today it is largely unknown outside of West and North Africa except as flavorers in some beers, gins and Norwegian aquavit.

In West African folk medicine, grains of paradise are valued for their warming and digestive properties. A. melegueta has been introduced to the Caribbean Islands, where it is used as medicine and for religious (voodoo) rites.[citation needed]

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The spice house

http://www.thespicehouse.com/spices/grains-of-paradise

Whole, in a glass jar

1/2 cup shaker jar, net wt. 3 oz. $9.48

In a 1 cup jar $15.48

Whole, in a resealable bag

1 oz. $2.99

1/2 cup refill, net wt. 3 oz. $8.49

4 oz. $9.99

8 oz $18.99

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Comments

grizzlybear 1 year, 6 months ago said:
OH YEAH BABY.......I Love cinnimon.so I will be adding a little more....hahahaha

but GREAT POST

sday5 1 year, 6 months ago said:
Where do you get grains of paradise? This sounds very interesting.

magali777 1 year, 6 months ago said:
Merci, cést trés interesant!

jimrug1 1 year, 4 months ago said:
Very nice recipe. I love Cinnamon with chicken.. Jim

tazoncaffeine 1 year, 4 months ago said:
Bookmarked!

dmyers 8 months, 1 week ago said:

The original source of this recipe is
http://recipes.medievalcookery.com/cinnamon.html

This recipe was copied from MedievalCookery.com and posted here in violation of US copyright laws.

Since grouprecipes.com asserts in their terms and conditions that they receive full publication rights to all recipes posted on this site, I can not permit my work to be posted here. If you wish to distribute any of the recipes from MedievalCookery.com, please post only a link to the recipe.

Neither grouprecipes.com or its affiliates have permission to reproduce or distribute this recipe.

Best regards,
Daniel Myers
MedievalCookery.com