scant cup cinnamon
Rich in antioxidants and polyphenols, with potential anti-inflammatory properties. Cinnamon contains manganese and small amounts of calcium, iron, and fiber.
About
Cinnamon is the dried inner bark of trees belonging to the genus Cinnamomum, native to Sri Lanka and Indonesia. The bark is harvested, dried, and naturally curls into quills or "sticks" as moisture evaporates. Two primary varieties dominate commercial trade: Ceylon cinnamon (Cinnamomum verum), prized for its complex, sweet, and citrusy notes with lower coumarin content; and Cassia cinnamon (Cinnamomum aromaticum), with a bolder, more pungent sweetness and higher coumarin levels. Ceylon cinnamon exhibits a lighter color and thinner quills, while Cassia is darker and thicker. The flavor derives from cinnamaldehyde, the essential oil responsible for cinnamon's characteristic warmth and sweetness.
Culinary Uses
Cinnamon is one of the world's most versatile spices, used in both sweet and savory applications. In Western cuisines, it appears in baked goods, desserts, hot beverages, and breakfast preparations. Middle Eastern and North African cooking employs it in spice blends (ras el hanout, baharat), meat dishes, and tagines. Asian cuisines incorporate it into curry pastes, rice dishes, and braised meats. Ground cinnamon disperses flavor quickly; whole sticks infuse more gradually and can be removed before serving. It pairs well with warm spices like nutmeg and cloves, as well as with chocolate, coffee, and stone fruits.