.5 tsp cinnamon powder
Rich in antioxidants and manganese; contains polyphenols that may support anti-inflammatory and blood sugar regulation properties. Contains trace amounts of coumarin, particularly in Cassia varieties.
About
Cinnamon is the dried, ground inner bark of Cinnamomum verum (Ceylon cinnamon) or Cinnamomum cassia (Cassia cinnamon), trees native to South Asia and Indonesia. The bark is harvested, dried, and naturally curls into quills or is ground into powder. Ceylon cinnamon has a delicate, warm sweetness with subtle citrus notes, while Cassia cinnamon (more common commercially) is bolder and slightly more bitter. True cinnamon contains lower coumarin levels, making it preferable for regular consumption.
Culinary Uses
Cinnamon powder is a cornerstone spice in both sweet and savory cuisines. It appears in desserts, baked goods, beverages (coffee, hot chocolate, tea), and oatmeal across Western kitchens. In Middle Eastern, Indian, and North African cooking, cinnamon seasons meat dishes, rice pilafs, tagines, and curries. It pairs well with other warm spices like nutmeg, clove, and cardamom, and complements apple, pear, chocolate, and vanilla. A quarter teaspoon adds warmth without overwhelming; larger quantities create assertive flavor profiles in spice blends like garam masala or chai.