The Many Culinary Uses of Cinnamon
A Spice to Enhance Both Sweet and Savory Dishes
Both familiar and exotic, cinnamon adds a robust dimension to your cooking.
Festive and warm, the spicy aroma of cinnamon prompts memories of freshly-baked holiday treats and special occasions with family and friends. Enhancing both sweet and savory foods, this ancient spice has been used for millennia. Today, cinnamon features prominently in cuisines from around the world and its bold and distinctive flavor adds depth to many dishes, both familiar and exotic. Almost endless possibilities exist to add this versatile spice to the daily menu.
Cinnamon is the inner bark of an evergreen laurel tree native to the island of Sri Lanka. Now cultivated in other parts of the world, Sri Lankan cinnamon is also referred to as “true” cinnamon or “Ceylon” cinnamon. Cassia, a close relative to cinnamon, is also sold as cinnamon and is what many people actually use when cooking. Both cassia and true cinnamon are from the same genus Cinnamomum and are interchangeable for most culinary purposes.
After harvesting, the dried bark forms the familiar cinnamon sticks known as quills, which are then sold whole or ground into powder. One word of caution: cinnamon is a robust spice that can easily overwhelm other ingredients in a dish. Used sparingly, cinnamon adds depth to food without the potentially unwanted intensity.
Sweet Treats
Commonly used in baking, cinnamon is a principal flavor in sweet creations like apple and pumpkin pies, gingerbread, and cinnamon rolls. Mixing well with clove, nutmeg, and ginger, cinnamon makes a wonderful addition to breads, cookies, and pastries. Cinnamon pairs well with chocolate and the humble cinnamon sugar is a perennial favorite sprinkled on buttered toast. Another breakfast favorite, cinnamon is often added with raisins to hot cereal and a dusting on French toast adds just the right touch of spice.
On the Beverage Front
Cinnamon is added to hot cocoa and coffee, and is integral to the flavor of commercial Chai Tea. Mixed with additional spices and citrus, cinnamon is used in making mulled cider and wine, both welcome delights on cold winter evenings. A sprinkle of cinnamon brightens a cool cup of eggnog and is essential to a simmering pot of Wassail.
The Savory Side
Because of its heady flavor, cinnamon is great with game meats like venison, but is also good with domestic meats such as beef, pork, chicken or lamb (easily added to barbecue sauces, spice rubs and marinades). Cinnamon is a staple ingredient in Middle Eastern cooking and Indian curries. Adding a pinch to pasta sauce yields unforgettable lasagna and in chili, it balances the heat and compliments the beef. Cinnamon is also a natural for sweet potato dishes and winter squash soup.
Spice Mixes
Spice mixes vary greatly, both regionally and with individual cooks, but cinnamon routinely finds its way into many of them, including blends originating in Europe, Asia, the Middle East, and the Caribbean Islands. Some typical combinations include:
- Chinese Five-Spice Powder - ground peppercorns, star anise, cloves, cinnamon, and fennel seeds;
- Garam Masala - coriander, cumin, ground peppercorns, cinnamon, cardamom, cloves, and nutmeg;
- Jerk Seasoning - onion, garlic, thyme, allspice, ground peppercorns, cinnamon, ginger, nutmeg, cloves, cayenne pepper and salt;
- Mulling Spices - cinnamon, allspice, nutmeg and cloves (with citrus); and
- Pickling Spices – cinnamon, mustard seed, bay leaf, allspice, dill seeds, ginger, peppercorns, coriander, juniper berries, mace, cardamom, and sometimes red pepper.
There is literally an entire planet of culinary uses for cinnamon, although many people limit their consumption to one or two favorite foods on special occasions. Try expanding your cinnamon repertoire to everyday foods and enjoy the possibilities.
