Cinnamon, a spice obtained from the inner bark of several tree species from the genus Cinnamomum, is used in both sweet and savory dishes for its distinctive aroma and flavor. It’s one of the oldest known spices and has been cherished for thousands of years across various cultures for its culinary and medicinal properties.
Types of Cinnamon
There are two main types of cinnamon commonly used in cooking and baking:
- Ceylon Cinnamon (Cinnamomum verum), also known as “true cinnamon,” is lighter in color with a delicate, sweet flavor. It is grown in Sri Lanka, India, Madagascar, Brazil, and the Caribbean. Ceylon cinnamon is preferred in European and Mexican cuisine, especially for sweet dishes.
- Cassia Cinnamon (Cinnamomum cassia), or simply “cassia,” is the more common variety found in grocery stores, especially in the United States and Canada. It’s darker, has a thicker bark, and a stronger, more pungent flavor than Ceylon cinnamon. Cassia is grown in China, Vietnam, and Indonesia.
Culinary Uses
Cinnamon is incredibly versatile in cooking and baking. It can be used in:
- Desserts and Baked Goods: Cinnamon is a staple in a wide array of desserts, such as cinnamon rolls, pies, and cookies. It adds warmth and depth to sweet dishes.
- Spices Blends: It’s a key ingredient in spice blends like garam masala, Chinese five-spice powder, and pumpkin pie spice.
- Savory Dishes: Cinnamon adds a unique flavor to savory dishes, including Moroccan tagines, Middle Eastern lamb dishes, and Indian curries.
- Beverages: It flavors many drinks, from the comforting warmth of hot cinnamon tea and spiced ciders to the refreshing zest of cinnamon-infused cocktails.