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- Title:
- 64 OUNCES YEARLY cont.
- Date Created:
- 2021-11-30
- Description:
- As early as 1521, a cinnamon (CANELA in Spanish) called MANA by Cebuanos was identified. At Cavit and Subanin on the Zamboanga peninsula the Spanish expedition found CAIU MANA (meaning “sweet wood”) that they described as the best cinnamon. KAYO MANIS, also meaning wood that is sweet, is the Ceylonese term for cinnamon. There are varieties of cinnamon in Sri Lanka and the Philippines. Cinnamomum verum (True Cinnamon) has a subtle flavour needed for particular Sri Lankan dishes. There is C. mindanaense grown in Zamboanga; in Samar, C. iners Reinw. is called MAROBO. Having an aromatic bark similar to sassafras in taste and aroma is C. mercado Vid. known as KALINGAG in Rizal, Laguna, Bataan, Samar, Lanao, Tayabas, Camarines, and Polilo. It was called KALINGAD in Pampanga, KULIAN or ULIUAN in Cagayan; SAMILING in Bataan. Francisco Leandro de Viana, a fiscal of the 1700s used in his chocolate beverage KALINGAG from Mindoro that had a delicious odor “like cinnamon, clove and pepper combined.” He also used it in stews. To force down Dutch prices for cinnamon and clove, Viana suggested popularising KALINGAG, but futilely. In the third colonial century starting 1765 cinnamon and other botanicals related to cuisine would be considered for mass production.
- Subjects:
- Francisco Leandro de Viana Cinnamon Sweet Chocolate
- Exhibition:
- Philippine Food 200
- Source:
- Cinnamon varieties. FSM photo
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "64 OUNCES YEARLY cont.", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll277.html