• 1/4 oz. ground cinnamon

Cinnamon is the dried inner bark of Cinnamomum species trees native to Sri Lanka and Indonesia, belonging to the Lauraceae family. The bark is harvested and naturally curls into quills as it dries, which are then ground into a fine powder. Ground cinnamon is characterized by a warm, sweet, and slightly spicy flavor profile with subtle woody and vanilla notes. Two main varieties dominate global trade: Ceylon cinnamon (Cinnamomum verum), prized for its complex sweetness and lower coumarin content, and cassia cinnamon (Cinnamomum aromaticum), which is darker, more pungent, and more commonly available in North American markets. The essential oil cinnamaldehyde is responsible for cinnamon's distinctive aroma and flavor.

Ground cinnamon is one of the most versatile spices in global cuisines, used in both sweet and savory applications. In Western baking, it flavors cinnamon rolls, cookies, donuts, and spiced cakes. In Middle Eastern and North African cooking, cinnamon is fundamental to meat dishes, tagines, and aromatic rice pilafs. Indian cuisine incorporates it into garam masala blends, curries, and biryani. It is essential to Scandinavian baked goods, American apple pie, hot beverages like mulled wine and hot chocolate, and Mexican hot chocolate (champurrado). Ground cinnamon should be added early to slow-cooked dishes to allow flavor development, while in quick applications it is often dusted on finished dishes for aromatic effect.