Cinnamon
Cinnamomum verum / C. cassia
Spice/HerbEssence
The warm embrace of spice. Cinnamon bridges sweet and savory, appearing in apple pie and lamb tagine with equal authority. Its aroma is the smell of comfort.
Nutrition Facts per 100g (standard reference)
Typical serving is much smaller (1-2 tsp). Values shown for nutritional comparison.
Source: USDA FoodData Central (approximate per 100g)
History & Origin
Varieties
Ceylon (True)
Delicate, citrusy — Sri Lanka
Cassia
Bold, common — China, Indonesia
Saigon
Intensely sweet — Vietnam
Cooking Methods
Toast Stick
Dry toast in pan until fragrant, then simmer in liquid
2 min + simmerGrind Fresh
Mortar or grinder for potent, fresh ground
2 minInfuse
Steep stick in milk, cream, or syrup
10-20 minWhere It's Used
Used across 22+ cuisines worldwide
Recipes Using Cinnamon
호떡
South Korean
개성약과
North Korean
Accra Banana
Cameroonian
Agashe
Sudanese
Agua Dulce
Costa Rican
Ajdova Kaša
Slovenian
Akwadu
Equatorial Guinean
Al Harees
Emirati
Aloo Gosht
Pakistani
Amandazi
Rwandan
Amarillos en Almibar
Puerto Rican
Ambulthiyal
Sri Lankan
Apfelstrudel
German
Apfelstrudel
Liechtensteiner
Api con Pasteles
Bolivian
Api Morado
Bolivian
Appeltaart
Dutch
Arayes
Lebanese
Arayes Kafta
Jordanian
Arroz con Leche
Mexican
Arroz con Leche
Costa Rican
Arroz con Leche
Guatemalan
Arroz con Leche
Salvadoran
Arroz con Leche Argentino
Argentine