Cinnamon

Cinnamon is the dried inner bark of several tropical evergreen trees in the genus Cinnamomum, harvested in thin sheets that curl into the familiar quills as they dry. True Ceylon cinnamon, softer and more delicately flavored, is distinct from the stronger, more common cassia cinnamon most often sold in North American grocery stores.

Where It Comes From

Cinnamon trees require a genuinely tropical climate and are not practical for home gardens outside those regions — most gardeners will only ever encounter cinnamon as a purchased spice rather than something grown at home. The trees are coppiced, cut back regularly, which encourages the multiple thin shoots whose bark is peeled and dried into cinnamon.

Culinary Uses

Ground cinnamon is a fixture of baking — cinnamon rolls, spice cakes, and pumpkin pie spice all lean on its warm sweetness — while whole cinnamon sticks flavor mulled wine, chai, and slow-simmered savory dishes across Middle Eastern and South Asian cuisines. Ceylon cinnamon's milder flavor is often preferred in delicate desserts, while cassia's boldness stands up better in strongly spiced dishes.