Basics

Cinnamon is indigenous to Sri Lanka. Just like Cassia it comes from the bark of a laurel evergreen tree. The cinnamon laurel tree likes a tropical environment and is grown in such regions as India, the West Indies, Brazil, and in some parts of the Caribbean.

Producers

Sri Lanka is supposed to be the best cinnamon on the market. Though you may not find this indicated on any labels. True Sri Lanka Cinnamon may be somewhat hard to come by, it is produced heavily in the other countries stated above, and distributed worldwide from there.

Aromatics and Flavors

Cinnamon smells like sugared wood with intense delicate flavor. Tremendously versatile in Sweet and Savory foods.

Culinary Uses

Spiced breads, fruit compotes and desserts are the most common uses of Cinnamon. It can be used in savory applications like Braised and Slow Cooked Meats, Stewed Lentils and Rice Dishes. Cinnamon goes very well with other spices such as Star Anise, that can be used in both sweet and savory dishes.