I love the scents of winter! For me, it’s all about the feeling you get when you smell pumpkin spice, cinnamon, nutmeg, gingerbread and spruce. – Taylor Swift
It’s the 2nd day of December and winter is most definitely upon us! We endured yet another winter storm yesterday, complete with wind, ice and snow. Travelling to church and home again was an adventure! We were happy to tuck up on the couch with popcorn, a movie and some hot drinks.
My cuppa was Pukka’s Three Cinnamon, an infusion of Vietnamese cinnamon bark, Indonesian cinnamon bark, and Indian cinnamon bark, and licorice root. The 3 types of cinnamon bark used in this Pukka tea have higher levels of coumarin, which can cause liver damage or complete failure. While both licorice root and cinnamon have a lot of health benefits, however, but both should only be consumed in small quantities. Pregnant women should avoid licorice root completely. Licorice root and anise are not the same thing, although they taste similarly.
Cinnamon is separated into two main categories, based on how they are harvested, how they taste and smell, and the chemical compounds found within them. Cassia cinnamon is what we commonly use in our home baking. There are 3 types of cassia cinnamon, Indonesian, Chinese, and Saigon, but Indonesian cassia is the sweetest and mildest. Ceylon cinnamon is more expensive because the bark is rolled thinner than cassia cinnamon. Ceylon cinnamon is very delicate with subtle, almost floral notes to it.
I love cinnamon, but I have to admit I found this tea rather overpowering, almost to the point of bitterness. I appreciated that Pukka’s tea is ethically sourced and 100% organic, and on a wild, winter day, it still kinda’ hit the spot.
Canadian winters are long. Life is hard and so is ice. – Douglas Coupland