to 1 teaspoon ground cinnamon

Herbs & SpicesYear-round. As a dried and shelf-stable spice, ground cinnamon is available consistently throughout the year, though peak harvest of cinnamon bark occurs during the rainy season in major producing regions.

Ground cinnamon contains manganese, iron, and calcium, and is rich in antioxidants, particularly polyphenols. It has been traditionally valued for its potential anti-inflammatory properties and modest effects on blood sugar regulation.

About

Cinnamon is the dried inner bark of trees belonging to the genus Cinnamomum, native to Sri Lanka and southern India. The bark is harvested, dried, and either sold as rolled quills (cinnamon sticks) or ground into a fine powder. Two main varieties are used commercially: Ceylon cinnamon (Cinnamomum verum), considered superior with a complex, slightly sweet and warm flavor, and cassia cinnamon (Cinnamomum aromaticum), which has a stronger, more pungent and less nuanced taste. Ground cinnamon is produced by grinding dried cinnamon quills into a fine powder, offering convenient dispersal throughout dishes while retaining the characteristic warm, sweetly spicy flavor profile with subtle notes of citrus and clove.

Culinary Uses

Ground cinnamon is one of the most versatile spices in global cuisine, used in both sweet and savory applications. In Western baking, it flavors breads, cakes, cookies, and pastries, often paired with sugar and other warm spices. In beverages, cinnamon is essential to hot chocolate, coffee, tea, and mulled wines. Across Middle Eastern and North African cuisines, it appears in spice blends, meat dishes, stews (particularly with lamb), and rice pilafs. Ground cinnamon also features prominently in Indian garam masala and in Asian desserts. A light dusting on coffee or oatmeal, or a pinch in savory sauces, demonstrates its adaptability. Its warm flavor complements citrus, chocolate, nuts, apples, and warm dairy preparations.

Forms & Preparations

Ground powder — Fine dried powder from ground cinnamon quills; most common culinary form for even distribution in batters, doughs, beverages, and dusting.
Cinnamon sticks (quills) — Dried rolled bark; used whole in simmering liquids, beverages, and slow-cooked dishes; can be ground at home for maximum freshness.
Cinnamon chips — Small pieces of dried bark; used in spice blends, teas, and infusions; release flavor more quickly than whole sticks.
Cinnamon extract — Concentrated liquid form made by steeping cinnamon in alcohol; used in beverages and baked goods where powder texture is undesirable.
Cinnamon sugar blend — Pre-mixed ground cinnamon with granulated sugar; used for dusting pastries, toast, and baked goods; convenience product.