Cinnamon boasts a distinctive profile with sweet woody notes and mild citrus mixed in. Sumatran cinnamon develops this flavor over many years as it matures. Varieties such as Ceylon, Cassia and Saigon each impart unique aromas too. Flavor depends on harvesting age, with older bark developing higher oils for a bolder taste. Cooking method influences character as well – whole sticks impart mellowness versus oil’s brisk heat from its cinnamaldehyde. Ultimately, cinnamon’s complexity stems from origin, variety, aging and use. Sumatra’s twenty-year process crafts its warm, nuanced savor valued globally.
Nutrition
Though low in calories, cinnamon packs beneficial compounds. A teaspoon provides small amounts of vitamins A, B, K plus calcium and potassium. It chiefly shines as an antioxidant source, bearing beta-carotene, lycopene, lutein and cinnamaldehyde credited for health impacts. Further assets include choline and carotenoids like alpha-carotene and beta-cryptoxanthin. This versatile spice maximizes wellness potential relative to its minimal energy through diet inclusion. In sum, cinnamon efficiently furnishes minerals, vitamins and antioxidants concentrated within its low-cal profile for boosted health.
Season
Cinnamon is available year-round, but peak cinnamon season lasts from January to July.
What Goes Well With Cinnamon
It pairs well in both sweet and savory fare. It enhances baked goods, blending smoothly with warming spices like nutmeg and cloves. It also suits stews and curries featuring meats like beef and lamb. Its warm aroma shines in marinades too. As part of winter drinks such as mulled wine and cocoa, it provides cozy flavor. Fruit partners well due to cinnamon’s woody sweetness complementing apples, pears and bananas. This versatility across cuisine types explains cinnamon’s ubiquitous presence worldwide for centuries. Overall, cinnamon mixes favorably with a diversity of ingredients.