Taste: Warm, sweet, spicy flavor.
Look: Flat brown soft bark
Smell: Woody, warm, sweet aroma.
Add to meat dishes, chai, and desserts.
Can also leave whole spice in a bowl with cloves and the fragrance will waft through the whole house and stay for days.
Pairs well with allspice, coriander, cocoa, ginger, mint, nutmeg, tamarind, and turmeric.
- Use in savory dishes! It is often thought of as a spice reserved for desserts, but it adds a complex, subtle sweet note to savory dishes.
- There are two main distinct types of cinnamon: One is Cassia (which we call cinnamon) and one is Ceylon (which is known as true cinnamon). What we have most frequent access to is Cassia and is far harder to grind than Ceylon.
- If you can, find the Indian cassia sticks, which are easier to grind (because they are flat) and have a more delicate flavor. All of our recipes can be substituted with regular, cassia cinnamon (which is rolled).
- Believed to be a blood purifier
- Helps control blood sugar
- Aphrodisiac and a painkiller
- Cures skin rashes
- Cures vomiting and loose bowels
Disclaimer: The sole purpose of the Health Benefits section of our spice pantry is to provide information about the tradition of ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional who can fully assess your needs and address them effectively. Check with your doctor before taking herbs or using essential oils when pregnant or nursing.