Cinnamon

Cinnamon adds sweetness to desserts and depth to savory stews, tagines, and rice dishes.

Flavor

How to use it

Simmer a stick. Drop a stick into braises or rice, allowing it to infuse slowly, then remove it before serving.

Bloom lightly. A pinch of ground cinnamon in hot oil for 10 seconds adds warmth, avoiding a dessert-like taste.

Common mistakes

• Using too much in savory food, which overwhelms other spices.
• Leaving a stick in the dish, where it keeps getting stronger.

What goes with cinnamon

• Nutmeg. Nutmeg and cinnamon both provide a warm, comforting aroma.
• Star Anise. Star anise and cinnamon share cinnamaldehyde, giving complex sweetness.
• Sugar. Cinnamon's warm spice contrasts with sugar's sweetness.
• Apple. Cinnamon amplifies apple's innate sweetness, a timeless comforting duo.
• Honey. Cinnamon's cinnamaldehyde shares aroma compounds with honey's floral notes.
• Milk. Cinnamon adds spice and warmth to milk's mild, creamy character.
• Oats. Cinnamon provides a warm, spicy contrast to oats' earthiness.
• Pumpkin. Cinmamon's warmth accentuates pumpkin's natural sweetness.

Try tonight

• Add a stick to a pot of rice.
• Pinch into a beef or lamb stew.
• Dust over roasted sweet potato with salt.

Storage

Sticks keep about 2 years in a sealed jar; ground cinnamon fades within a year.