Cinnamon is found in most pantries of the world – and with good reason. Subtly sweet and woody, cinnamon imparts a delicate warmth that melds and harmonises other flavours. The ground form of cinnamon is traditionally used in cakes, pastries and biscuits, while whole cinnamon quills are added to compotes, stews and preserves. Moroccan and Indian cuisines add cinnamon to savoury dishes such as tagines and curries for an incredibly subtle sweetness.
If you’re looking for baker’s cinnamon or dutch cinnamon, try Cassia.
Also known as: Ceylon cinnamon, true cinnamon.
Sprinkle ground cinnamon directly onto sweets and drinks to give a delicate, spiced flavour. Use whole quills to decorate spiced drinks like chai, cider and eggnog. Use whole quills for pickling, braises and stews.