Cinnamon is an aromatic spice made from the inner bark of trees belonging to the Cinnamomum genus. It’s one of the most widely used spices in Indian and global cuisine.
Key Information:
- Botanical Name: Cinnamomum verum (True/Ceylon Cinnamon) or Cinnamomum cassia (Cassia Cinnamon — more common in India)
- Form: Thin bark strips that curl into rolls or sticks (quills) when dried; also available as ground powder
- Taste: Sweet, warm, and slightly pungent/spicy
- Aroma: Strong, sweet, and woody
Uses:
- Key ingredient in garam masala and biryani masala
- Used in masala chai for flavor
- Added to sweets and desserts like kheer, halwa, and cakes
- Enhances aroma in meat curries (mutton, chicken)
- Used in baking (cinnamon rolls, cookies)
Benefits (Ayurvedic/Medicinal Properties):
- May help regulate blood sugar levels
- Aids digestion
- Has anti-inflammatory and antioxidant properties
- Provides relief in cold and cough
- Known for antimicrobial properties
Storage: Keep in an airtight container in a cool, dry place away from sunlight to preserve aroma and flavor.
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