Origin and Evolution
Cinnamon comes from the inner bark of trees belonging to the species Cinnamomum verum and Cinnamomum cassia. Native to Southeast Asia, it has long been cultivated in regions such as Sri Lanka, India, and China.
Flavor Profile
Ceylon cinnamon, often called 'true cinnamon', is lighter in colour, delicate, and slightly sweet with thin fragile layers. Cassia cinnamon is darker, thicker, and stronger, with a more intense and slightly spicy flavour.
Health Benefits
Ground cinnamon is valued for its antioxidant, anti-inflammatory, and antimicrobial properties. It is associated with supporting healthy blood sugar levels, improving cardiovascular health by helping reduce cholesterol, and aiding digestion.
Culinary Applications
Commonly used in pastries, sweet rice dishes, coffee, custards, cookies, fruit compotes, and many warmly spiced recipes.
Suggested Preparations
- Traditional rice pudding
- Cinnamon cookies
- Marbled sponge cake
- Baked apples
- Hot chocolate with cinnamon
- Churros with cinnamon sugar