Cinnamon

The story

Cinnamon has been prized for thousands of years. Kew describes its use by ancient Egyptians in embalming and by medieval physicians in their treatments. In the kitchen, it is familiar in porridge and baking, but it also works well in savoury stews.

Did you know?

Ceylon cinnamon originates in Sri Lanka. Cassia cinnamon comes from a different tree whose native range extends from southeastern China to Vietnam. The cinnamon shelf is a family album rather than a solo portrait.

Common mistakes

Too much cinnamon can make food dry, bitter and dusty. Start with a little, especially in savoury dishes. If using a whole stick, let it infuse and remove it before serving.

Know the difference

Ceylon cinnamon has many thin layers of bark tightly rolled together. Cassia is usually thicker and rolled from one coarser piece. As powders, they are almost impossible to distinguish by eye, so check the name on the packet. Cassia is not fake cinnamon; it is another type.

Fun facts

A Ceylon stick can resemble the cross-section of a tightly rolled cigar, while cassia often looks like one thick roll. Those small differences in bark layers tell you more than colour does.

Combines well with

Cardamom, ginger, cloves, nutmeg, vanilla, chilli, cumin, coriander seed, black pepper and orange zest. Cardamom and vanilla suit baking. For a savoury stew, try cumin and coriander seed.

Sapidus best friends

Apple provides acidity and sweetness, butter rounds the flavour and cardamom adds freshness. For savoury food, lamb, tomato and cumin are just as strong a team. Cinnamon likes friends that withstand warmth without disappearing.

What should you avoid?

Cinnamon has no ban list, but a restrained hand helps. The Norwegian Food Safety Authority advises limiting consistently high consumption, particularly of cassia. Ceylon cinnamon contains less coumarin and is a better choice for people who frequently use a lot. Ordinary seasonal spells of gingerbread and cinnamon buns are not what this advice concerns.