teasp ground cinnamon
Ground cinnamon is a source of manganese and contains polyphenols and antioxidants, though the small quantities typically used in cooking provide modest nutritional contribution per serving.
About
Ground cinnamon is a powdered spice derived from the dried inner bark of cinnamon trees (Cinnamomum species), native to Sri Lanka, Indonesia, and southern India. The two primary commercial varieties are Ceylon cinnamon (Cinnamomum verum), prized for its subtle sweetness and lower coumarin content, and cassia cinnamon (Cinnamomum aromaticum), which dominates most commercial markets and offers a more robust, spicy flavor. The bark is harvested, dried, and then ground into a fine powder. Ground cinnamon presents a warm brown color with a complex flavor profile combining sweetness with subtle heat, woody undertones, and aromatic volatility. The spice contains essential oils, particularly cinnamaldehyde, which impart its characteristic fragrance and warming sensation.
Culinary Uses
Ground cinnamon is extensively used across global cuisines in both sweet and savory applications. It serves as a fundamental component of baking, sweetened beverages, and desserts in Western cuisines, while featuring prominently in Middle Eastern rice pilafs, Indian curries, and Mexican mole preparations. The spice pairs effectively with warm flavors such as cloves, nutmeg, and allspice in spice blends, and complements fruits, nuts, and chocolate. Ground cinnamon is valued for its ability to enhance both the depth of savory dishes and the sweetness of confections, making it highly versatile in the kitchen.