Latin (botanical) name :Cinnamomum verum (syn. Cinnamomum zeylanicum)
Introduction / Overview
Cinnamon is a sweet, warm, and aromatic spice derived from the bark of cinnamon trees. It is one of the oldest known spices, valued both for its flavour and medicinal properties. Widely used in sweet and savoury dishes, it adds depth and fragrance to recipes.
Key Benefits
Rich in antioxidants that help fight inflammation.
Supports blood sugar regulation.
Contains natural compounds with antimicrobial properties.
May promote heart health and improve digestion.
Where It’s Used (Culinary Applications)
Common in baking (cakes, cookies, pastries).
Used in curries, rice dishes, and stews for warmth and aroma.
Added to hot drinks such as chai, hot chocolate, and mulled wine.
Ground cinnamon often used in desserts and spice blends.
Available Forms
Whole (sticks)
Ground
Additional Information / Fun Facts
Cinnamon has been used since ancient times in traditional medicine and as a natural preservative.
Two main types exist: Ceylon (true cinnamon) and Cassia.
Often paired with nutmeg, cloves, and cardamom in recipes.
Quick Facts
Flavour Profile: Sweet, warm, woody, aromatic
Storage: Store in airtight containers to retain aroma; ground cinnamon loses flavour faster than sticks
