teaspooon ground cinnamon
Rich in antioxidants and polyphenols; contains small amounts of manganese and calcium. Some research suggests cinnamon may help regulate blood sugar levels, though effects in culinary quantities are modest.
About
Ground cinnamon is a fine powder derived from the dried inner bark of cinnamon trees, primarily *Cinnamomum verum* (Ceylon cinnamon) or *Cinnamomum cassia* (Cassia cinnamon). The bark is harvested, dried, and ground to create the characteristic reddish-brown powder. Cassia cinnamon, more common commercially, has a stronger, more assertive flavor profile with subtle notes of clove and sweetness, while Ceylon cinnamon offers a more delicate, citrusy complexity. Ground cinnamon dissolves readily into liquids and baked goods, distributing its warm spice notes evenly throughout dishes.
Culinary Uses
Ground cinnamon is fundamental to both sweet and savory cooking across numerous culinary traditions. In Western baking, it appears in cinnamon rolls, apple pies, cookies, and breakfast applications like oatmeal and yogurt. Middle Eastern and Indian cuisines employ it in spice blends (garam masala, baharat), meat stews (Moroccan tagines), and rice dishes. The spice pairs exceptionally well with warm flavors (nutmeg, cloves, ginger) and warm beverages such as coffee, hot chocolate, and mulled wine. A single teaspoon typically seasons a full batch of baked goods or a pot of sauce.