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Cinnamon
With its warm, sweet flavor, cinnamon is one of the busiest workhorses on the spice shelf. Cooks often use it to flavor baked goods and drinks, but cinnamon also works wonders in stews and sauces.

Cinnamon is actually one of the oldest spices in the world and has been prized by man since the beginning of civilization. Medieval physicians used cinnamon in medicines to treat coughing, hoarseness and sore throats. As a sign of remorse, Roman Emperor Nero ordered a year's supply of cinnamon be burnt after he murdered his wife. Wars were fought over it, it was used as currency, and it was one of the major factors in the exploration of the new world, playing a decisive role in the discovery of America.

Cinnamon is even known to have health benefits. In fact, of all the spices, cinnamon is one of the richest in antioxidants. Studies have shown that people with type 2 diabetes who have as little as ¼ teaspoon of cinnamon a day can help lower the risk of high cholesterol, triglyceride and glucose levels by 10 to 30 percent.

Types of Cinnamon
There are two common types of cinnamon — Ceylon cinnamon and cassia cinnamon. Ceylon cinnamon is considered "true cinnamon" and comes from the island of Ceylon (Sri Lanka). This product is mainly used in Mexico, Central and South America. Only a negligible amount is used in the U.S. and most of that is sold in stick form.

Cassia cinnamon is native to Burma and is a member of the same family as true cinnamon, but it has a stronger flavor thus requiring less volume in recipes. Cassia is usually a better choice for savory dishes, rather than sweets. Most of the cinnamon sold in supermarkets in the United States is actually cassia.

Cinnamon and cassia both come from the bark of a plant in the laurel family which can grow up to 30 feet tall, but most farms keep them short and bushy to make harvesting easier. After three years, the bark is peeled from the trees during the rainy season and left to dry and ferment for 24 hours. Then the outer layer of the bark is scraped off, leaving the inner, light-covered bark, which curls into quills as it dries. Removal of the outer bark makes the cinnamon less biting and mellows the aroma.

True cinnamon quills or sticks will be curled in a telescopic form, while cassia quills curl inward from both sides, like a scroll. Small pieces of the quills are known as quillings.

Ground cinnamon is more difficult to distinguish from ground cassia. True cinnamon is tan in color with a warm, sweet flavor, whereas ground cassia is a reddish brown, usually coarser in texture, with a more bitter, stronger flavor and a more aromatic bouquet. Cassia comes in peeled and unpeeled quills, as well as ground.

Storing Cinnamon
Cinnamon should be stored in an airtight container in a dry, cool place, away from heat and light. Excessive heat will dissipate the essential oils, and high humidity will tend to "cake" it. It is best to buy small quantities of ground cinnamon as it quickly becomes stale, losing flavor and aroma. You can grind your own from cinnamon quills using a spice or coffee grinder for best flavor or use whole cinnamon quills.

Teakettles
A teakettle is typically a small kitchen appliance ― either electric or stovetop ― used for boiling water. A stovetop teakettle boils water by being placed over a gas or electrical stove, while an electrical teakettle is a stand-alone appliance. Teakettles are not intended to be used for brewing tea; instead, they are used to first boil the water that goes into a teapot designed for that purpose. The exception is the Japanese tetsubin, which can be used both as a teakettle and as a teapot.

Stovetop Teakettles
Despite the variation in appearance, a stovetop teakettle basically consists of a handle and a spout. Some teakettles may have lids that you can remove to pour water into, while others are filled by pouring water through the spout. Some teakettles additionally may have a whistle attached, to notify when the water has reached boiling point.

As it is usually kept in view on the range top, the choice of teakettle will most likely depend on individual sense of style. However, as it's also an item that will be used frequently, it's encouraged that you pick up and handle the kettle before you make a purchase. Remember, if it feels heavy when empty, it will seem even more so when filled. Make sure the handle is comfortable even when you lift it high, as if you were pouring out the very last drops of water. You should also make sure that the handle is not made of a material that will heat up during use.

Electric Teakettles
Electric teakettles are self-contained appliances, requiring only a power source and water for usage. Electric teakettles generally boil water at a faster rate and typically use 35 to 40 percent less energy than regular stovetop kettles.

Electrical teakettles are usually made of plastic or stainless steel. Needles to say, the metal ones are more attractive, but are also pricier and, unlike the plastic kettles, do not have indicators telling you exactly how much water remains in the kettle.

Electric teakettles can come in various types. There are electrical teakettles that simply heat water, and then there are more advanced types with thermal and water level sensors, the ability to boil water to a certain degree, and cordless electrical teakettles. Cordless electrical teakettles consist of a kettle and a base. The base has an electrical connection that powers the heating element in the kettle when the teakettle is placed on the base. With this model, you can remove the kettle from its base and bring it into the dining room for pouring.

Regardless of what they're made of or whether or not they have cords, all good electric teakettles should turn off automatically when the water comes to a boil and should have a feature to prevent them from boiling dry. Like stovetop teakettles, they should not be excessively heavy and should have comfortable handles and lids that are easy to remove for filling and cleaning.