Cinnamon

 What Is Cinnamon 

Cinnamon is a spice made from the inner bark of trees from the genus Cinnamomum. When the bark dries, it curls into the familiar cinnamon sticks (quills). It can also be ground into powder.


Types of Cinnamon


1. Ceylon Cinnamon (True Cinnamon)

Scientific name: Cinnamomum verum

Color: Light brown

Flavor: Mild, delicate, slightly sweet

Coumarin content: Very low (safer for long-term use)

Cost: More expensive

Mainly grown in Sri Lanka


2. Cassia Cinnamon

The most common type sold in stores.

Stronger, hotter, more intense flavor

Darker reddish-brown

Higher coumarin, which in excess may stress the liver


Subtypes:

Saigon/ Vietnamese Cassia – very aromatic, highest oil content

Indonesian Cassia


Flavor and Aroma

Warm

Woody and sweet

Spicy and slightly citrusy

Its characteristic smell comes from the essential oil cinnamaldehyde.


Culinary Uses

Sweet dishes

Cinnamon rolls

Pastries and cookies

Oatmeal

Hot chocolate and coffee

Fruit dishes (especially apples and pears)

Savory dishes

Middle Eastern stews

Indian curries and garam masala

Mexican mole

Spice rubs for meats


Beverages

Chai

Mulled cider/wine

Cinnamon tea


Health Benefits 

Anti-inflammatory and antioxidant properties

May support blood sugar regulation

Mild antibacterial and antifungal activity

Possible help with digestion

Rich in polyphenols


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