Origin & History
Origin:
Asie, Chine
Cinnamon was one of the first traded spices. In ancient times, it was worth more than gold.
Taste Profile
Intensity
⭐⭐⭐☆☆
Heat
🌶️🌶️🌶️🌶️🌶️
Bitterness
☆☆☆☆☆
Sweetness
⭐⭐⭐⭐☆
Dominant notes:
sweetwoodywarmvanilla
How to use this spice
How to use:
- As sticks in hot drinks and stews
- Ground in pastries and desserts
- Excellent with apples and pears
Pairs well with:
meatsfishvegetablessauces
Common mistakes to avoid
Mistakes to avoid:
- Don't confuse Ceylon cinnamon (true) with cassia (more common)
- Watch the dosage - can become cloying
🍽️What foods to use this spice with?
🥩Meats
viandes
🐟Fish & Seafood
poissons
🥕Vegetables
légumes
Benefits
Regulates blood sugar, natural antibacterial.
- ✓improves the taste of dishes
- ✓helps regulate blood sugar
- ✓contains natural antioxidants
For informational purposes only. Does not constitute medical advice.
Storage
Sticks: 2-3 years. Ground: 6 months. Away from moisture.
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Possible substitutions
If you don't have Cinnamon, you can use:
Recipes with Cinnamon
Discover our recipes that use this spice:
Frequently Asked Questions
2 questions about this recipe
La cannelle de Ceylan (vraie cannelle) est plus douce et subtile. La cassia est plus forte et moins chère. Pour un usage quotidien, la cassia convient; pour la pâtisserie fine, préférez Ceylan.