Ground cinnamon is obtained through the fine grinding of the dry bark, carefully selected and mostly free of the epidermal layer, from various varieties of the genus Cinnamomum, including Cinnamomum zeylanicum (Ceylon), Cinnamomum cassia, and Cinnamomum burmani. Ground cinnamon is one of the oldest and most appreciated spices in the world, known for its sweet and enveloping aroma, as well as being an indispensable ingredient in many kitchens and cultures throughout history. Its use dates back to ancient Egypt and the spice route, where it was valued as highly as gold. Versatility in Cooking - Sweets and Desserts: Essential in cakes, tarts, and puddings, enhancing the flavor of classic dishes such as rice pudding, apple crumble, and gingerbread. - Beverages: Ground cinnamon is a classic ingredient in coffees, hot chocolate, teas, and lattes, bringing a warm and comforting touch. - Savory Dishes: Used in curries, tomato sauces, and roasts to create complex and aromatic flavor combinations. - Marinades and Grills: Ground cinnamon is part of spice blends like garam masala, adding depth to grilled meats and marinades. - Jams and Preserves: Accentuates the flavor of homemade jams, especially those made from fruits like apple, pear, and peach. - International Cuisine: Popular in Middle Eastern, North African, and Indian dishes, enriching recipes such as tagines and pilafs. Ground cinnamon, with its unmistakable aroma and balanced flavor, is a fundamental ingredient to enrich both sweet and savory recipes, keeping the tradition of spices alive in dishes around the world.
