Cinnamon tree in my garden has reached the same size of the handle of a floor cleaner, vacuum cleaner and growing up to 4 meter high. 17 months ago I got this plant free from the local government during the event of the celebration of the environment day,”week to plant a million trees”.
This is the Cinnamon tree at my house, leaves and red almost purple young leaves
Thousands of years ago Cinnamon’s tree bark has been known to mankind as a flavoring ingredient in food, pastries, medicine as well as used in perfume, even in ancient Egypt. In Indonesia known as Kayu Manis or the botanical name is Kasiavera, the best cinnamon and preferably in the world. Indonesia is the largest producer and supplier of cinnamon needs of the world, especially to the countries of Europe and America.
The tiny buds appeared event on the young tree.
In cinnamon plantation, if allowed to grow, this plant can reach a height of 15-20 meters with diameter of the trees range between 30-50 cm, but commonly has been cut down at the beginning before towering.
Sun-dried Cinnamon that commonly available in every local market throughout the country
The Cinnamon powder by Aslimadu.com
“CINNAMON AND ROTI GAMBANG”
Roti Gambang is one of the traditional Indonesian snacks with recipes that virtually unchanged for hundreds of years. in the form of bread with shapes looks like a brass metal plate on traditional Javanese musical instrument called Gambang. In some cities on Java, this bread has many designations, such as Roti ganjel rel (railway sleeper bread) and door sleeper bread, because of its characteristic of the shape.
This bread recipe was originally introduced to Indonesian, especially on the island of Java by the Dutch in the era of colonialism. At that time the raw materials used are rice flour, because flour was very expensive and only affordable by certain society levels.
When I was young, we used to purchase such of this bread from some Indonesian Chinese stores in the city and it never reached home when we were back.
Roti Gambang has always dark brown in colors with a distinctive aromas and sweet taste. This color is caused by a sweetener of palm sugar and it’s mostly dressed in a sprinkling of sesame on top but nowdays, some taste to dress up in walnut or almond too. It was sweet and delicious with soft and a bit compact texture.
Cinnamon in Roti Gambang adds pleasant aroma and flavor that very fit as snack at afternoon tea time.
Peeling out the tree bark at the plantation in Kerinci – Jambi, South Sumatra Island by laptopsiunyil.blogdetik.com
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Pohon kayu manis di kebunku telah mencapai ukuran yang sama dengan gagang pembersih lantai, vacuum cleaner dan tumbuh hingga 4 meter. 17 bulan yang lalu saya mendapat tanaman ini secara cuma-cuma dari pemerintah daerah setempat pada acara perayaan hari lingkungan hidup, “Pekan satu juta pohon”.
Ribuan tahun yang lalu Kayu manis telah dikenal manusia sebagai bahan penyedap makanan, kue-kue, obat serta digunakan dalam parfum, bahkan di Mesir kuno. Di Indonesia dikenal sebagai Kayu manis atau nama botaninya adalah Kasiavera, Kayu manis terbaik dan disukai di dunia.
Indonesia adalah produsen terbesar dan pemasok kebutuhan kayu manis dunia, terutama ke negara-negara Eropa dan Amerika.
Di perkebunan kayu manis, jika dibiarkan tumbuh, tanaman ini bisa mencapai ketinggian 15-20 meter dengan diameter pohon berkisar antara 30-50 cm, namun pada umumnya telah ditebang pada awal sebelum menjulang tinggi.
KAYU MANIS DAN ROTI GAMBANG
Roti gambang adalah salah satu makanan ringan tradisional Indonesia dengan resep yang hampir tidak berubah selama ratusan tahun. dalam bentuk roti dengan bentuk seperti pelat logam kuningan pada alat musik tradisional Jawa yang disebut “Gambang”. Di beberapa kota di Jawa, roti ini memiliki banyak sebutan, seperti Roti ganjel rel dan roti ganjel pintu, karena karakteristik dari bentuknya.
Resep roti ini awalnya diperkenalkan kepada masyarakat Indonesia, khususnya di Pulau Jawa oleh orang-orang Belanda di era kolonialisme. Pada saat itu bahan baku yang digunakan adalah tepung beras, karena tepung terigu (Gandum) sangat mahal harganya dan hanya terjangkau oleh kalangan masyarakat tertentu.
Ketika saya masih muda, kami biasanya membeli roti sepertiini dari beberapa toko Tionghoa Indonesia di kota dan makanan ini tidak pernah sampai di rumah ketika kami kembali.
Roti Gambang selalu coklat gelap warnanya dengan aroma khas dan rasa manis. Warna ini disebabkan oleh pemanis dari gula aren dan itu sebagian besar mengenakan taburan wijen di atasnya tetapi saat ini, beberapa pembuat menyukai juga roti yang berdandan dengan taburan kenari atau almond. Semuanya sama saja, rasanya manis dan lezat dengan dan tekstur lembut dan agak kompak.
Kayu manis dalam Roti Gambang menambah aroma menyenangkan dan rasa yang sangat pas sebagai camilan saat minum teh di sore hari.
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Beautiful images and story.
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Thank you my friend. I am glad you like it. Best wishes as always.
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How lovely to have your own cinnamon tree. And the cinnamon roti gambang look delicious.
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Yes indeed. Roti gambang is my favourite since I was a child. 🙂
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I can imagine how it would easily be a favourite.
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when I stepped into age of 50s I restarted eating my childhood favourite foods. That’s what I am doing. 😀
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Me too
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🙂
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Excellent and very informative post! Thank you.
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You are most welcome, Hien. Glad you like this post. Thank you also.
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It’s fun to hear about the history of cinnamon. The photos illustrate the text so well. How perfect that you got the free tree for “Plant a million trees week.” I bet you had a hard time finding a place for it – you must have a very full garden!
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the Government gave away a million tees of many kinds for the whole region so only thousands for our district to be planted on the land that provided by Forestry Department and people is allowed to get some of them for their own garden. I took two cinnamon trees home with me. Joining the event was so fun too.
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So interesting! I never really thought about where cinnamon came from!
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Thank you Carol for reading. I am sure that you have ever smell it’s aroma too.
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Freundliche Grüße von uns. Wolfgang
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Vielen Dank Her Wolfgang, Zimt Grüße aus Indonesien. 🙂
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I love cinnamon but have to admit I didn’t have a real appreciate for how it comes to be in my spice drawer. Thank you for the education. 🙂
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You are most welcome my friend. Best wishes for you and your spice drawer. 🙂
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This is the first time I’ve ever seen a cinnamon tree. Beautiful!
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It’s good my friend and always glad to share what we have in our part of the world. Thank you.
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I love the fact that you always show us the food, before we pick it up at the grocery store. I appreciate the men and women that spend time to manifest our manufacture, but never get credit for their harvest.
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Thank you very much for your nice words, Messy. As we know, food is most important to live. to me, people who produce the food s are also unsung Hero.
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