– 2 teaspoons cinnamon

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 typically ground into a fine powder or sold in quill form. There are two main varieties used commercially: Ceylon cinnamon (Cinnamomum verum), considered higher quality and milder, and cassia cinnamon (Cinnamomum cassia), more pungent and widely available. Cinnamon is characterized by a warm, sweet, and slightly spicy flavor profile with subtle woody notes. The color ranges from light tan to dark brown depending on variety and processing.

Cinnamon is one of the world's most widely used spices, employed across sweet and savory applications. It features prominently in baked goods, desserts, and breakfast items such as cinnamon rolls, cookies, and oatmeal. In savory cooking, cinnamon is essential to Middle Eastern, North African, and Indian cuisines, appearing in spice blends like ras el hanout and garam masala, as well as in braised meats and rice dishes. It is also used in beverages including hot chocolate, coffee, and mulled wines. Cinnamon pairs well with warming spices such as nutmeg, cloves, and ginger, and bridges both warm and cool flavor profiles.