?2 tsp. ground cinnamon
Rich in manganese and antioxidants, particularly polyphenols. Contains trace amounts of calcium and iron, and has been traditionally used for its potential metabolic and blood-sugar-regulating properties.
About
Ground cinnamon is a fine powder produced from the dried inner bark of cinnamon trees, primarily Cinnamomum verum (true cinnamon, Ceylon cinnamon) and Cinnamomum cassia (cassia cinnamon). The bark is harvested, dried until it curls into quills, and then ground into powder. Ceylon cinnamon has a delicate, sweet flavor with subtle citrus notes, while cassia cinnamon—the more commonly available and affordable variety—exhibits a warmer, more pronounced spicy-sweet character with slight bitterness. Both varieties contain volatile oils, primarily cinnamaldehyde, which impart their distinctive warming aroma and flavor.
Culinary Uses
Ground cinnamon is one of the most versatile spices in global cuisine, functioning as both a sweet and savory seasoning. It appears prominently in baking (cakes, cookies, pastries), beverages (coffee, hot chocolate, mulled wine), and breakfast dishes (oatmeal, French toast). In savory applications, it seasons Middle Eastern and Indian curries, rice dishes, and meat preparations. Ground cinnamon is often combined with other spices in warming blends and is essential to spice mixes such as garam masala, ras el hanout, and five-spice powder. Its aromatic warmth enhances both fruit-based desserts and savory grain dishes.