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Ingredient Spotlight

Cinnamon: Sweet-Spice Powerhouse with 77 % DV Manganese per Teaspoon

Ground cinnamon delivers warm bakery aroma, a hit of antioxidants and potential blood-sugar benefits—just watch coumarin if you use cassia every day.

0.0(0)

Cinnamon: Sweet-Spice Powerhouse with 77 % DV Manganese per Teaspoon

Vegan Gluten-Free Dairy-Free Fiber

What Is Cinnamon?

Cinnamon is the dried **inner bark of *Cinnamomum* trees**. Two main grades reach kitchens: **Ceylon (true) cinnamon** (*C. verum*) with fragile tan quills and soft citrus-floral notes, and **Cassia** (*C. cassia, burmannii, loureiroi*)—darker, harder, spicier and far more common in supermarkets.

Flavour & Best Uses

- **Ceylon:** delicate, ideal for custards, fruit compote, coffee. - **Cassia:** bold, stands up in granola, curry, BBQ rubs. - Whole sticks release flavour slowly in stews; ground powder blooms instantly in hot fat or sugar syrup.

Nutrition (ground, 1 tsp ≈ 2.6 g)

|Calories|Fiber|Manganese|Polyphenol ORAC| |---|---|---|---| |6 kcal|1.4 g|1.7 mg (77 % DV)|~6 000 µmol TE|

Potential Benefits

- Lab studies show cinnamon polyphenols may **slow carbohydrate digestion** and enhance insulin sensitivity (human data still mixed). - High **antioxidant capacity** helps curb oxidative stress in vitro. - Traditional use as warming spice for colds, nausea and bad breath.

Precautions

- Cassia contains **coumarin**; >1 tsp/day for weeks may stress liver—switch to Ceylon for heavy use. - Dry powder can irritate lungs if inhaled; add to liquids, not directly over steam.

Culinary Tips & Storage

- Bloom ½ tsp in butter/oil 30 s for cinnamon rolls or Mexican mole. - Steep stick in oatmeal, mulled wine, chai. - Store airtight, dark < 18 °C; ground loses aroma after ~12 mo, sticks keep 2 y.

1. Cinnamon

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