cinnamon

Description

Cinnamon is one of the world’s oldest and most beloved spices, valued for its sweet, warm, and woody flavor. It is harvested from the inner bark of trees from the Cinnamomum genus, with two main types used in cooking: Ceylon cinnamon (Cinnamomum verum), also known as “true cinnamon”, and Cassia cinnamon (Cinnamomum cassia), which is more commonly found and bolder in flavor.

The bark is peeled, dried, and rolled into quills or sticks, or ground into powder. Ceylon cinnamon is lighter in color, more delicate in taste, and has thin, papery layers. Cassia is darker, thicker, and more pungent. Both forms are widely used, though Ceylon is often preferred for its subtler profile and lower coumarin content.

Cinnamon’s flavor is instantly recognizable—sweet, spicy, and deeply aromatic. It’s used extensively in both sweet and savory dishes across Indian, Middle Eastern, Asian, African, and Western cuisines. In Indian cooking, cinnamon is often included in garam masala, biryani, curries, chai masala, and desserts. It is usually added whole to hot oil during tempering or used in stick form to infuse rice and meat dishes with depth and richness.

In Western cooking, cinnamon features prominently in baked goods, such as cakes, cookies, pastries, and pies, especially those featuring apples, pumpkin, or chocolate. It’s also used in hot beverages like spiced tea, mulled wine, hot chocolate, and lattes. The spice blends beautifully with nutmeg, cloves, cardamom, vanilla, and citrus zest.

Cinnamon has been valued in traditional medicine systems for centuries. In Ayurveda, it is considered a “warming” spice that balances vata and kapha doshas. It’s used to treat digestive issues, respiratory conditions, poor circulation, and menstrual cramps. A popular home remedy for colds and flu involves boiling cinnamon with tulsi, ginger, and black pepper to make a healing herbal decoction.

The spice is rich in antioxidants, polyphenols, and essential oils—particularly cinnamaldehyde, which gives cinnamon its distinctive smell and medicinal qualities. It has anti-inflammatory, antimicrobial, and blood sugar-regulating properties. Studies suggest cinnamon may help improve insulin sensitivity, making it beneficial in managing type 2 diabetes when used alongside proper medical guidance.

Cinnamon also promotes digestive health. It stimulates gastric juices, helps relieve bloating, and supports regular bowel movement. In traditional remedies, cinnamon powder mixed with honey is consumed to reduce cholesterol, ease sore throats, and boost immunity.

Topically, cinnamon is used in natural skincare for its antibacterial qualities. However, it should always be diluted, as the raw spice or oil can irritate the skin. It’s also used in aromatherapy, where its soothing scent promotes relaxation and mental clarity.

Whole cinnamon sticks are preferred for slow cooking and infusions, as they release their aroma gradually and can be removed easily after cooking. Ground cinnamon, on the other hand, is used when an immediate burst of flavor is needed, as in baking, spice rubs, or seasoning fruit.

For proper storage, cinnamon should be kept in an airtight container, away from direct light and moisture. Whole sticks can retain their potency for up to 2–3 years, while ground cinnamon is best used within 6–12 months for full flavor and aroma.

In various cultures, cinnamon is also symbolic—used in rituals, traditional remedies, and even spiritual cleansing. Its warm energy and comforting fragrance have long made it a symbol of prosperity, health, and protection.

In conclusion, cinnamon is much more than just a spice—it’s a culinary treasure and natural healer. From enhancing the flavor of your favorite dishes to soothing your body and mind, cinnamon brings richness, depth, and warmth to every kitchen and wellness tradition.

Quantity is 1kg