each ground cinnamon and ground allspice
Rich in antioxidants and polyphenols; may have anti-inflammatory properties and help moderate blood sugar levels. Contains manganese, iron, and calcium in trace amounts.
About
Ground cinnamon is the finely milled powder derived from the dried inner bark of Cinnamomum verum (Ceylon cinnamon) or Cinnamomum cassia (cassia cinnamon), trees native to Sri Lanka and Indonesia respectively. The bark is harvested, dried until it curls into quills, and then ground into a warm-toned powder. Ceylon cinnamon is lighter in color and sweeter with subtle citrus notes, while cassia cinnamon is darker, more robust, and slightly spicy. Ground cinnamon dissolves readily and distributes evenly throughout dishes, making it ideal for baking, beverages, and spice blends.
Culinary Uses
Ground cinnamon is one of the world's most versatile spices, employed in both sweet and savory applications. It is foundational to baking—cinnamon rolls, cookies, cakes, and pastries—and essential in beverages such as coffee, hot chocolate, and mulled wine. In savory cooking, it appears in Middle Eastern and North African cuisines (tagines, spice rubs), Indian curries, and Latin American mole sauces. Cinnamon pairs well with apples, pears, chocolate, nuts, and warm dairy preparations, and is frequently combined with other warm spices like nutmeg and clove.