Ground cinnamon is the powdered form of the inner bark of cinnamon trees, made by grinding cinnamon sticks or bark into a fine powder. It is a versatile spice used in both sweet and savory dishes for its warm, sweet, and slightly spicy flavor. Ground cinnamon can be made from different varieties, such as Cassia (the most common commercial type) or Ceylon cinnamon.
What it is
A spice from a tree: Ground cinnamon is made from the inner bark of certain tree species, which is dried and then pulverized into a powder.
A form of cinnamon: It is the powdered version of cinnamon, while cinnamon sticks are the rolled-up quills of the same bark.
Varied types: The most common type sold is Cassia, which has a stronger, spicier flavor. 1 Ceylon cinnamon, or "true cinnamon," has a milder, more delicate flavor.
Concentrated flavor: Grinding the bark releases more of the flavor compounds, resulting in a more intense flavor than cinnamon sticks, notes vahdam® usa.
How it's used
Baking: Adds a smoother texture to baked goods and is a common ingredient in cakes, cookies, and breads.
Savory dishes: Used in stews, curries, and other savory recipes to add warmth.
Drinks: A popular addition to hot chocolate, coffee, and tea.
Flavor and aroma: Because it is a powder, it releases its flavor immediately when stirred in, unlike cinnamon sticks which are used for steeping and then removed.
How to make it
Manual methods: You can grind it at home using a mortar and pestle, or by placing broken pieces in a sturdy bag and crushing them.
Electric grinders: For larger amounts, an electric spice grinder, coffee grinder, or a high-speed blender can be used.
Type
Seasoning
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