˝ tsp cinnamon

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 is ground into powder. True cinnamon (Cinnamomum verum), also called Ceylon cinnamon, has a delicate, complex sweetness with subtle warmth. Cassia cinnamon (Cinnamomum aromaticum), more commonly available in North America, is darker, more pungent, and bolder in flavor. Both contain cinnamaldehyde as their primary aromatic compound, though in different concentrations.

Cinnamon is used extensively in both sweet and savory applications across global cuisines. In Western baking, it flavors cinnamon rolls, apple pies, cookies, and spiced cakes. Middle Eastern and North African cuisines incorporate it into meat tagines, rice pilafs, and spice blends like ras el hanout. Indian cooking uses it in garam masala and curries. Cinnamon pairs well with warm spices such as cloves, nutmeg, and cardamom, as well as with fruits like apples, pears, and oranges. A small amount enhances hot beverages like coffee, tea, and chocolate, while also complementing savory grains and legumes.