Cinnamon

Cinnamon often evokes feelings of warmth and comfort, and rightly so, because cinnamon, one of the most common spices, is used prolifically in desserts and baked goods, as well as in savory dishes like Moroccan tagines, Indian and Pakistani curries, and Middle Eastern stews. It is, in fact, a key ingredient in many spice blends, including Indian garam masala.

There are two types of cinnamon: Ceylon cinnamon, (also known as true cinnamon) from the bark of an evergreen tree in Sri Lanka (what used to be Ceylon), and cassia, which is considered lesser quality and isn’t technically cinnamon (it is from the bark of a different tree) but is the type typically sold in the US.

Both Ceylon cinnamon and cassia deliver flavor notes that are warm, sweet, woody, and pleasantly spicy.

FORMS

quills and ground

BENEFITS

Cinnamon has long been used for its medicinal qualities (including its role in the embalming process in Ancient Egypt). Today, cinnamon is known to aid in:

• digestive health, including the treatment of nausea and flatulence
• therapy for colds and respiratory discomforts

Its essential oil is known to be potently:

• anti-bacterial
• anti-fungal
• and as a uterine stimulant

SUBSTITUTES

• allspice
• nutmeg