.25 ts ground cinnamon
Cinnamon is rich in polyphenolic antioxidants and contains negligible calories per teaspoon. It has been traditionally valued for potential benefits including blood sugar regulation and anti-inflammatory properties, though evidence varies by form and concentration.
About
Cinnamon is the dried inner bark of trees belonging to the genus Cinnamomum, native to Sri Lanka and Southeast Asia, though now cultivated widely across tropical regions. The bark is harvested, dried, and naturally curls into quills or is ground into a fine powder. Ground cinnamon has a warm, sweet, slightly astringent flavor with subtle woody and floral notes. Two main varieties dominate global trade: Ceylon cinnamon (Cinnamomum verum) from Sri Lanka, prized for its more delicate and complex flavor, and Cassia cinnamon (Cinnamomum aromaticum) from Indonesia and China, which is bolder, sweeter, and more commonly used in North America.
Culinary Uses
Ground cinnamon is one of the most versatile spices in global cuisine, used extensively in both sweet and savory applications. In Western baking and desserts, it appears in cookies, cakes, donuts, and spiced drinks like mulled wine and hot chocolate. It is fundamental to Middle Eastern and North African cuisine, where it seasons meat dishes, rice pilafs, and stews. In South Asian cooking, cinnamon is a key component of garam masala and other spice blends. Ground cinnamon is commonly sprinkled on oatmeal, yogurt, and fruit, or whisked into beverages. It pairs well with apples, pears, chocolate, coffee, nuts, and warm spices like nutmeg and cloves.