Cinnamon

Cinnamon is the dried bark of tropical evergreen trees. It's one of the oldest known spices, prized for its sweet warmth in both desserts and savoury dishes.

Types

• Ceylon (true cinnamon) — mild, delicate, slightly citrusy. Multiple thin layers rolled together. Preferred for baking and delicate dishes.
• Cassia — stronger, more pungent, and slightly bitter. The common supermarket variety. Works well in bold spice blends and savoury cooking.

Forms

• Sticks (quills) — infuse into liquids (poached fruit, mulled wine, rice, curries). Remove before serving.
• Ground — convenient for baking and spice rubs. Loses potency faster than sticks.

Uses

• Baking — cinnamon rolls, apple pie, banana bread, snickerdoodles
• Beverages — chai, hot chocolate, mulled wine, Mexican coffee
• Savoury — Moroccan tagines, Middle Eastern rice pilafs, Cincinnati chilli, mole
• Breakfast — oatmeal, French toast, smoothies, granola

Note: Cassia cinnamon contains higher levels of coumarin, which can be harmful in large doses. If you use cinnamon daily, Ceylon is the safer choice.