Cinnamon

Cinnamon is a warm, sweetly spiced ingredient made from the dried inner bark of cinnamon trees. The powder or rolled sticks give dishes a rounded, aromatic depth and work well in both sweet bakes and savoury stews, sauces and drinks.

Latin name: Cinnamomum verum (Ceylon cinnamon) / Cinnamomum cassia (Cassia)
Origin: South and Southeast Asia
Plant family: Lauraceae (laurel family)
Height: up to around 10–15 m (often kept lower in cultivation)
Flowering period: depends on the climate, often during warm seasons
Lifespan: perennial (woody tree)

Description

Cinnamon comes from several species within the Cinnamomum genus. In the kitchen, you will mainly encounter Ceylon cinnamon and Cassia. Ceylon cinnamon usually has fine, thin layers in the stick and a softer, more elegant aroma. Cassia is generally darker, firmer and stronger in flavour. The spice is produced by harvesting the bark, with the inner bark in particular being dried; this then curls into the familiar cinnamon sticks and can later be ground into powder.

In the kitchen

The flavour of cinnamon is warm, slightly sweet and woody, with a distinctive fragrance that pairs well with creamy, fruity and nutty notes. In sweet preparations, cinnamon is classic in apple pie, cinnamon rolls, breakfast cereals, rice pudding and compotes. In savoury dishes, it works surprisingly well in stews, tomato sauces, tagines, curries and marinades, where it adds depth without immediately becoming “sweet”.

Preferably use ground cinnamon early in the cooking process so that its aroma can spread, but season carefully: even a small amount can have a big effect. Cinnamon sticks are ideal for infusing milk, syrup, mulled wine or stock; remove them again at the end. Cinnamon combines particularly well with apple, pear, pumpkin, chocolate, almond, honey, citrus, vanilla, cloves, cardamom and star anise.

Storage & quality

Store cinnamon in an airtight container in a dark, dry place, away from heat sources. Sticks generally keep their aroma longer than powder; ground cinnamon loses fragrance and flavour more quickly. It is better to buy small quantities of ground cinnamon and replenish it regularly for the best result.

Pay attention to quality when using it: freshly scented cinnamon is aromatic and warm, without musty or flat notes. For extra flavour, cinnamon sticks can be lightly crushed or briefly toasted in a dry pan before being left to infuse in your dish.