cinnamon or 1 cinnamon stick
Cinnamon contains manganese, iron, and calcium; it is also notable for its antioxidant compounds and has been studied for potential anti-inflammatory and blood-sugar-regulating properties.
About
Cinnamon is the dried inner bark of trees belonging to the genus Cinnamomum, native to Sri Lanka and Indonesia, though now cultivated across tropical regions worldwide. The spice is obtained by peeling the bark from cinnamon trees, which naturally curls into quills or "sticks" as it dries. Two primary varieties dominate the market: Ceylon cinnamon (Cinnamomum verum), prized for its complex, delicate sweetness and lower coumarin content, and cassia cinnamon (Cinnamomum aromaticum), which is more pungent, slightly bitter, and contains higher levels of coumarin. The flavor profile is warm, sweet, and aromatic with subtle woody undertones, varying in intensity depending on variety and age.
Culinary Uses
Cinnamon is one of the world's most versatile spices, used in both sweet and savory applications across numerous cuisines. In Western baking and desserts, it appears in cakes, cookies, pastries, and spiced beverages like hot chocolate and cider. Middle Eastern and North African cuisines incorporate it into meat stews (tagines), rice dishes, and grain preparations. Asian cuisines use cinnamon sticks in braises, curry pastes, and aromatic rice dishes. Whole sticks infuse liquids with gentle flavor and are easily removed, while ground cinnamon provides more intense flavor distribution. It pairs exceptionally well with warm spices like cardamom, cloves, and nutmeg.
Recipes Using cinnamon or 1 cinnamon stick (2)
Bananas Foster
A dessert that consists of lengthwise-sliced bananas quickly sauteed in a mixture of rum, brown sugar and banana liqueur and served with vanilla ice cream.
Cinnamon-baked Pears with Yogurt Cheese
When you think dessert start with something that is nutritious like this high in fiber delicacy, then add spices for flavor and top with something like low fat yogurt cheese.