g/½oz cinnamon ground

Herbs & SpicesYear-round. Cinnamon bark is harvested and dried year-round in tropical growing regions; the spice is shelf-stable indefinitely when stored in cool, dark, airtight containers.

Ground cinnamon is rich in polyphenol antioxidants and manganese. Notably low in calories (approximately 19 calories per teaspoon), it contains negligible fat and protein but contributes fiber and compounds with potential anti-inflammatory and blood-sugar-regulating properties.

About

Ground cinnamon is the dried and pulverized bark of the cinnamon tree (Cinnamomum species), native to Sri Lanka, Indonesia, and other tropical regions. The spice is produced by harvesting and drying the inner bark of cinnamon branches, which naturally curls into quills during the drying process; these quills are then ground into a fine powder. Two primary varieties dominate the market: Ceylon cinnamon (Cinnamomum verum), characterized by a more complex, subtle sweetness and lower coumarin content; and Cassia cinnamon (Cinnamomum aromaticum), which offers a stronger, more assertive spice profile and is the more economical option. Ground cinnamon dissolves readily into liquids and baked goods, providing warmth, subtle sweetness, and aromatic complexity without the textural element of cinnamon quills.

Culinary Uses

Ground cinnamon is foundational to both sweet and savory cuisines worldwide. In baking, it seasons quick breads, cookies, cakes, and pastries, often combined with nutmeg and cloves in warm spice blends. Beverages—from hot chocolate and coffee to mulled wine and chai—rely on ground cinnamon for its rapid dispersal and flavor integration. Savory applications include Middle Eastern and North African cooking, where cinnamon seasons meat stews (tagines), rice dishes (pilafs), and grain-based preparations. It also appears in spice rubs for roasted meats and vegetables, and traditional preparations such as Mexican hot chocolate, Scandinavian baked goods, and Indian sweet dishes. Ground cinnamon's quick dissolution makes it ideal for applications requiring even spice distribution.

Forms & Preparations

Ground/Powder — Finely milled dried bark, the standard culinary form; readily disperses into batters, doughs, beverages, and sauces.
Cinnamon Quills — Whole dried bark curled naturally during processing; used for steeping in hot liquids to release flavor gradually, then removed before serving.
Cinnamon Chips/Fragments — Coarsely broken pieces of dried bark; intermediate between quills and powder in texture and dissolution rate.
Cinnamon Extract — Concentrated liquid form made by extracting aromatic compounds; used in beverages, syrups, and flavoring applications where minimal texture is desired.
Cinnamon Sugar — Ground cinnamon mixed with granulated sugar; a ready-to-use blend for sprinkling on toast, fruits, and pastries.