Cinnamon

Cinnamon is a warm, sweet-spiced seasoning made from the dried inner bark of cinnamon trees. It works beautifully in baking and desserts, and it also adds depth to savoury dishes like stews, tagines and curries.

Latin name: Cinnamomum verum
Alternative species: Cinnamomum cassia
Origin: Sri Lanka and southern India (traditional)
Height: 10–15 m (cinnamon tree)
Lifespan: perennial

Description

Cinnamon is produced by peeling the inner bark of young shoots and drying it. As it dries, the bark curls into quills (“sticks”); ground cinnamon is simply finely milled bark. Ceylon cinnamon (Cinnamomum verum) is often more delicate and softly aromatic, while cassia (Cinnamomum cassia) tends to taste bolder and slightly sharper.

In the kitchen

Cinnamon brings warmth to cakes, biscuits, puddings and hot drinks, but it’s equally at home in savoury cooking. Pair it with apple, pear, plum, chocolate, nuts, honey and citrus. In savoury dishes it suits lamb, beef, squash, lentils and tomato, especially alongside cumin, coriander, ginger, cardamom, cloves and star anise. Cinnamon is available year-round.

Storage & preparation

Store cinnamon airtight, dry and away from light. Cinnamon sticks usually keep their aroma longer than ground cinnamon. For a fuller fragrance, gently crush a stick and let it infuse in sauces, stews or milk, then remove before serving. Add ground cinnamon gradually and taste as you go: a little rounds flavours; too much can quickly dominate.