Cinnamon is a spice obtained from the Outer bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods.
- Cinnamon bark is a popular spice with a delicate fragrance and a warm agreeable taste and is used in both sweet and savoury foods.
- Strongly aromatic, sweet, pleasant and warm cinnamon has a fresh lively tone that makes it equally suited for the fiery meat curries as well as the subtle, fragrant biriyani of the Imperial North Indian cuisine.
- It is often used in savoury dishes of chicken and lamb and in numerous curries, pulaos besides garam masala.
- It is also used in sambar powder and BisiBelebath which gives it a rich aroma and unique taste.
- Many dessert recipes such as apple pie, doughnuts, and cinnamon buns as well as spicy candies etc have cinnamon as an important ingredient.
- It is commonly used in cakes and other baked goods, milk and rice puddings, chocolate dishes and fruit desserts.
- It can also be used to spice mulled wines, creams and syrups.