Cinnamon

Cinnamon is made from the peeled inner bark of a tropical evergreen tree (Cinnamomum zeylanicum) native to Sri Lanka, Indonesia and China. The long strips of bark may be formed into rolled quills or ground into a fine powder, both of which have a sweet and fragrant aroma and a warm and aromatic flavour. Cinnamon has a very similar taste to cassia, and may often be used interchangeably in recipes. However, since it is more delicate, cinnamon is used more in dessert dishes, whereas cassia tends to be used more in robust curries and stews.

Ground Cinnamon

Cinnamon Sticks

Cinnamon sticks may be added whole to milk for flavouring rice puddings and crème caramel or broken into pieces and used to flavour mulled wine, pilau rice, curries and sweet pickles.

Ground cinnamon may be used in a wide range of sweet spiced dishes, including cinnamon rolls, hot-cross buns, cinnamon toast, doughnuts, stewed fruits, cakes and puddings. It has a particular affinity with chocolate - a combination particularly enjoyed in South America, Spain and Mexico. It also goes well with coffee, apples and pears. Cinnamon is popular in Middle Eastern cuisine where it is added to dishes such as stuffed aubergines, tagines or lamb stews.

Although whole cinnamon quills may be kept almost indefinitely, powdered cinnamon soon loses its flavour, so it should be bought in small quantities and kept away from light in airtight containers.