Cinnamon

Cinnamon is the soft inner bark of the cinnamon tree, a camphor laurel indigenous to Sri Lanka. As the bark dries and contracts, it is rolled into tight quills and has an aroma reminiscent of a tropical jungle, with a warm, sweet and intense flavour. Sold as cinnamon sticks, the quills are relatively soft so are easy to grind. Powdered or ground cinnamon may be convenient but becomes stale quickly, losing its flavour. Whole cinnamon sticks should be removed from a dish and discarded after cooking. Incorporated into many cuisines, cinnamon is particularly favoured in the cooking of Morocco, India, Iran and Malaysia, where it is used in curries, desserts, rice and meat dishes. It is also an essential component in garam masala and the Indian tea, masala chai. Cinnamon should not be confused with cassia. Available: widely.