grd cinnamon
Ground cinnamon is a source of manganese and contains polyphenols with antioxidant and anti-inflammatory properties. It is very low in calories and contains trace amounts of fiber, iron, and calcium per serving.
About
Ground cinnamon is the finely powdered form of dried cinnamon bark, derived from the inner bark of trees in the genus Cinnamomum, native to South Asia and Southeast Asia. The two primary commercial types are Ceylon cinnamon (Cinnamomum verum), considered higher quality with a sweeter, more delicate flavor, and cassia cinnamon (Cinnamomum aromaticum), which is more assertive and widely used in commercial products. Ground cinnamon presents as a fine, reddish-brown powder with warm, sweet aromatics and subtle peppery notes, the result of volatile oils including cinnamaldehyde, which comprises 50-90% of its flavor profile depending on variety and processing methods.
The powder is produced by drying the inner bark of cinnamon branches and milling it to a fine consistency. Ceylon cinnamon is typically lighter in color and more fragrant, while cassia cinnamon is deeper brown and more intensely spiced. Both forms retain their essential oils well when stored in airtight containers away from light and heat.
Culinary Uses
Ground cinnamon is employed across global cuisines in both sweet and savory preparations. It is essential in baking and pastries—cinnamon rolls, cookies, cakes, and spiced breads—and appears frequently in breakfast dishes, hot beverages, and desserts from North America through Europe. In Middle Eastern and North African cuisines, it seasons meat dishes, stews, and rice preparations, while in South Asian cooking it is a component of garam masala and other spice blends used in curries and rice dishes. Ground cinnamon is also used to finish oatmeal, yogurt, and coffee, and in savory applications including barbecue rubs, chili, and braised meats. It pairs well with warm spices like nutmeg and cloves, and with vanilla, chocolate, and stone fruits.