.035 oz cinnamon
Cinnamon is rich in antioxidants, particularly polyphenols, and contains manganese and fiber. It has been traditionally associated with blood sugar regulation and anti-inflammatory properties, though culinary quantities are modest.
About
Cinnamon is the dried inner bark of trees belonging to the genus Cinnamomum, native to Sri Lanka and southern India. The bark is harvested, dried, and naturally curls into distinctive quill-shaped rolls known as cinnamon sticks, or ground into a fine powder. Two primary cultivars dominate global commerce: Ceylon cinnamon (Cinnamomum verum), prized for its complex, delicate sweetness and lower coumarin content, and Cassia cinnamon (Cinnamomum aromaticum), characterized by a bolder, more assertive flavor and thicker bark. The spice possesses a warm, sweet-spicy aroma with subtle notes of clove and vanilla, derived from essential oils including cinnamaldehyde, which comprises 50-90% of the volatile compound profile depending on variety and origin.
Culinary Uses
Cinnamon is fundamental to both sweet and savory cuisines worldwide. In Western baking and desserts, it flavors cakes, cookies, pastries, apple dishes, and hot beverages like mulled wine and hot chocolate. Middle Eastern and North African cuisines employ cinnamon in complex spice blends (ras el hanout, dukkah) and in meat-based tagines and rice dishes. Indian cooking incorporates cinnamon into garam masala and curry pastes for biryani and other rice preparations. Cinnamon pairs exceptionally well with apple, pear, chocolate, nuts, and warm dairy products. Small quantities (typically 1/4 to 1 teaspoon per dish) prevent overpowering; it should be added early in cooking for savory dishes to allow flavors to meld.