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Cinnamon (Cinnamomum zeylanicum/C. verum) is one of the oldest spices in the world, and has been used medicinally and in cooking for centuries. Cinnamon comes from a small evergreen tree. The rolled and dried inner bark of the tree can be used whole or ground to a powder. This particular species is known as "true cinnamon" and is grown in Sri Lanka and the West Indies, and is also widely cultivated in the Tropics including Indonesia, Brazil, Martinique, Jamaica, and Madagascar.
Lighter in color than traditional Cassia cinnamon (or Korintje), Ceylon cinnamon also has a slightly milder and sweeter flavor that common cinnamon.
Use in puddings, cakes, cookies, breads, drinks, curries, meat and game, stews, vegetables, and stewed fruits. Cinnamon is an ingredient in Chinese five spice powder and the Indian spice, garam masala.
Ceylon Ground Cinnamon
For baking, add ground cinnamon directly to recipe.
Also sometimes spelled cinammon, cinamin, cinnammon.