* 1 teaspoon ground cinnamon
Ground cinnamon contains negligible calories in typical serving sizes but provides manganese, fiber, and polyphenolic antioxidants. It has been traditionally associated with potential blood sugar regulation and anti-inflammatory properties, though evidence from culinary quantities remains limited.
About
Cinnamon is a spice derived from the bark of Cinnamomum verum (Ceylon cinnamon) or Cinnamomum cassia (Cassia cinnamon), tropical trees native to South Asia and Southeast Asia. The bark is harvested, dried, and either left in quill form or ground into a fine powder. Ceylon cinnamon has a lighter color, complex sweet-spicy profile, and lower coumarin content, while Cassia cinnamon is darker, more intensely sweet with peppery notes, and contains higher levels of coumarin. Ground cinnamon is the powdered form of dried bark, widely used in both sweet and savory applications across global cuisines.
Culinary Uses
Ground cinnamon is fundamental to both sweet and savory cooking traditions. In Western baking, it appears in cakes, cookies, donuts, and pastries; as a breakfast seasoning for oatmeal, yogurt, and coffee drinks; and in desserts like apple pie and bread pudding. In Middle Eastern and North African cuisines, it seasons spiced meat dishes, stews (tagines), and grain-based preparations. Asian cuisines incorporate it into curry blends, rice pilafs, and braised dishes. Ground cinnamon pairs well with warm flavors like nutmeg, cloves, and ginger, and complements both fruit and chocolate-based dishes.