Cinnamon Bark

Cinnamon bark, often associated with its warm, sweet aroma, is a universally cherished spice that holds a prominent place in diverse cuisines worldwide. Derived from the inner layer of the Cinnamomum tree, it exhibits a rich, mildly spicy flavor that is both distinct and subtly sweet. In its two main forms, as curled quills or finely ground powder, cinnamon bark infuses an unmistakable depth of flavor, enriching dishes with its characteristic warmth.

This aromatic spice is a definitive ingredient in a plethora of culinary creations. In baked goods such as cakes, cookies, and pies, it imparts a sweet-spicy note that heightens the overall flavor profile. Cinnamon also proves essential in savory dishes, including curries and stews, where its mildly spicy undertones add a complex layer of taste. Across Middle Eastern and North African cuisines, cinnamon bark is regularly used in meat dishes and rice preparations, offering a balanced sweetness that complements other spices.

Beyond its culinary prowess, cinnamon bark serves as a key component in several beverages, from spiced teas and coffees to mulled wine, contributing a comforting warmth and inviting aroma. With its multifaceted applications and sensory appeal, cinnamon bark is truly a spice that transcends cultural boundaries.

How to use it

Use a piece about the length of your thumb in a pot of rice, a curry base, a stock or a mulled drink and lift it out before serving. The bark also infuses milk well, simmered for twenty minutes for a custard or a rice pudding. It is bold, so one piece is enough for a litre of liquid. Technique tip: break the bark into two or three pieces before it goes in, since the broken edges give up flavour much faster than the smooth outer surface.

Botanical Name: Cinnamomum cassia

Also known as: Cinnamomum verum, True cinnamon, Ceylon cinnamon, Cinnamomum zeylanicum, Sweet wood, Canela, Dalchini, Cassia bark, Chinese cinnamon, Cinnamomum aromaticum