teaspoons cinnamon
Cinnamon contains manganese and small amounts of calcium and iron; it is notable for its polyphenol antioxidants, particularly cinnamaldehyde, which gives it its characteristic flavor and potential anti-inflammatory properties.
About
Cinnamon is the dried, inner bark of several species of tree belonging to the genus Cinnamomum, native to the Indian subcontinent and Southeast Asia. The two primary types are Ceylon cinnamon (Cinnamomum verum), also called true cinnamon, and Cassia cinnamon (Cinnamomum aromaticum), which accounts for approximately 75% of global consumption. The bark is harvested, dried in the sun, and naturally curls into quills or is ground into powder. Cinnamon's flavor profile is warm, sweet, and slightly peppery with subtle woody and floral notes. Ceylon cinnamon is more delicate and complex, while Cassia has a bolder, more assertive spice character.
Culinary Uses
Cinnamon is one of the most versatile spices in global cuisine, used in both sweet and savory applications. It features prominently in Middle Eastern and North African cooking, where it seasons meat dishes, stews, and rice preparations. In Western traditions, cinnamon is integral to baking—cinnamon rolls, cookies, spiced cakes, and apple desserts. It also appears in hot beverages (chocolate, coffee, mulled wine), breakfast porridges, compotes, and fruit preparations. In Asian cuisines, cinnamon is a component of garam masala, five-spice powder, and curry blends, flavoring rice dishes and braised meats. Ground cinnamon is most practical for baking and beverages, while quills steep well in hot liquids and are removed before serving.