Cinnamon is a fragrant spice derived from the inner bark of trees in the Cinnamomum genus
It’s one of the oldest spices known to humanity, with historical roots going back to ancient Egypt, where it was considered a luxurious gift Brick House Nutrition.
Varieties & Characteristics
True (Ceylon) Cinnamon (C. verum): Milder and sweeter in flavor, with thin, delicate layers; prized for its refined taste Eating Well Food & Wine.
Cassia Cinnamon (e.g., C. cassia, C. burmanni, C. loureiroi — Saigon cinnamon): Richer, bolder, spicier, and more common commercially. Saigon cinnamon is especially aromatic and high in cinnamaldehyde Food & Wine.
Flavor Profile Cinnamon delivers a warm, sweet, subtly spicy, and woody aroma and taste. Its signature flavor is driven by the compound cinnamaldehyde, which comprises a significant portion of its essential oils.
Culinary Uses This versatile spice shines in both sweet and savory dishes:
Sweet: Ideal for baking (cakes, cookies, pies), breakfast items (cereal, oatmeal), and beverages (chai, hot chocolate).
Savory: Used in Middle Eastern and Mediterranean meat dishes, stews, marinades, and spiced soups.
Cinnamon sticks are excellent for infusing liquids and slow-cooked recipes, while ground cinnamon blends in easily with baked or spiced dishes All recipes.
Health Insights
Cinnamon is antioxidant-rich and may help manage blood sugar levels, support heart health, and reduce inflammation.
