• 1 tsp. ground cinnamon
Cinnamon is rich in manganese and contains polyphenolic antioxidants, though quantities per teaspoon are modest. It has been traditionally associated with blood sugar regulation and anti-inflammatory properties.
About
Cinnamon is the dried inner bark of trees belonging to the genus Cinnamomum, native to South Asia and Southeast Asia. The bark is harvested, dried, and either left in quill form or ground into fine powder. Ground cinnamon has a warm, sweet-spicy flavor profile with subtle notes of wood and citrus. Two primary varieties dominate commercial markets: Ceylon cinnamon (Cinnamomum verum), native to Sri Lanka, which is milder and more delicate, and Cassia cinnamon (Cinnamomum aromaticum), from Indonesia and China, which is bolder and more pungent with higher coumarin content. Ceylon cinnamon commands higher prices due to its refined flavor, while Cassia cinnamon is more widely available and economical.
Culinary Uses
Ground cinnamon is a fundamental spice in both sweet and savory cuisines worldwide. It appears extensively in Middle Eastern and Indian cooking, featured in spice blends such as garam masala and ras el hanout, and in meat stews and rice dishes. In Western and North American kitchens, ground cinnamon is essential to baked goods including cakes, cookies, and pastries, as well as beverages like coffee, hot chocolate, and apple cider. It pairs well with fruits (particularly apples and pears), chocolate, nuts, and warm dairy-based desserts. The spice should be measured carefully, as its warmth can easily dominate a dish if used excessively.