additional cinnamon
Rich in antioxidants and polyphenols; Ceylon cinnamon is a good source of manganese and contains compounds studied for potential blood sugar regulation properties. Cinnamon is calorie-sparse but nutrient-dense in small culinary quantities.
About
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 naturally curls into characteristic quills or pipes. Two main commercial varieties exist: Ceylon cinnamon (Cinnamomum verum), predominantly from Sri Lanka, which is lighter in color and has a more delicate, complex flavor; and cassia cinnamon (Cinnamomum aromaticum), primarily from Indonesia and China, which is darker, thicker-walled, and has a more robust, spicy-sweet profile. Ceylon cinnamon contains lower levels of coumarin, a naturally occurring compound, while cassia contains significantly higher levels. The flavor is warm, sweet, and mildly peppery, with subtle woody undertones.
The spice's distinctive aroma derives from cinnamaldehyde, the essential oil that comprises 50-90% of cinnamon's volatile compounds. Ceylon cinnamon offers more refined notes of vanilla and citrus, while cassia cinnamon presents bolder spice and slight bitterness.
Culinary Uses
Cinnamon is employed across global cuisines in both sweet and savory applications. In Western baking, it is essential to breads, pastries, desserts, and beverages like hot chocolate and coffee. Middle Eastern and North African cuisines use cinnamon in spice blends (ras el hanout, garam masala), meat dishes, and tagines. In Indian cooking, it appears in garam masala and biryani. Cinnamon pairs well with apples, pears, chocolate, nuts, rice, and meat (particularly lamb and poultry). It is used in pickling spices, mulled wines, and curry pastes. The quills can be steeped whole for infusions, while ground cinnamon is standard for dry applications and spice blends.