Cinnamon

Cinnamomum zeylanicum

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Cinnamon

The dried aromatic bark of a tree native to India, cinnamon is available in the form of sticks, quills and powder. It is best bought ground in small quantities and constantly replaced, as it quickly becomes stale. It is used in mulled wine, cakes, milk puddings, fruit (particularly apple) pies, curries, pilaus and creams. Cassia (Cinnamomum cassia), or Chinese cinnamon, is similar, but coarser.