Cinnamon, the common name for a bushy evergreen tree of the laurel family, and the spice made from its dried bark, is native to Sri Lanka, the Malabar Coast of India, and Myanmar, with cultivation in many other tropical countries.
The spice, light brown in color, exudes a delicately fragrant aroma and offers a warm, sweet flavor. With historical uses in spice, medicine, and even witchcraft, cinnamon was once deemed more valuable than gold. In modern times, cinnamon finds its way into various cuisines, flavoring everything from confections to curries.
Cinnamon pairs exceptionally well with various Asian dishes and ingredients, adding warmth and depth to both sweet and savoury recipes. In Indian cuisine, cinnamon is a key component of spice blends like garam masala and is used in curries, biryanis, and desserts like kheer. In Chinese cuisine, cinnamon is often included in five-spice powder and enhances the flavour of braised meats, duck dishes, and soups. It pairs beautifully with ingredients such as star anise, cloves, and ginger. In Middle Eastern cooking, cinnamon adds a fragrant note to dishes like lamb tagine and pilafs. Additionally, in Southeast Asian cuisine, cinnamon can be found in certain curry pastes and dessert recipes, such as Indonesian beef rendang and Thai spiced tea. Its versatility and ability to complement a wide range of flavours make cinnamon a valuable spice in many Asian culinary traditions.
Storage and Use
When purchasing cinnamon, you can choose between cinnamon sticks (quills) and ground cinnamon. Cinnamon sticks, often available in the spice section or specialty stores, provide a more intense and aromatic flavour. Fresh cinnamon sticks can be grated or ground as needed, ensuring maximum freshness and potency. However, they require additional effort to prepare. Ground cinnamon, found in the spice section of supermarkets, offers the convenience of immediate use, making it ideal for quick recipes. Although slightly less potent than freshly ground cinnamon sticks, ground cinnamon still delivers a rich, warm flavour. Both forms have their advantages: cinnamon sticks are preferred for recipes where a robust, fresh flavour is crucial, and ground cinnamon is valued for its ease of use and long shelf life when stored in an airtight container in a cool, dark place.