The highest quality cinnamon comes from the trunk, and lower quality comes from the side branches. Finally, ground cinnamon is smooth, not gritty and this is indicative of good quality cinnamon.
Ceylon's cinnamon has a warm, sweet, slightly clove and citrus like delicate flavour. Ceylon's cinnamon has a more delicate flavour than cassia.
Cinnamon has calcium, potassium, manganese, iron, magnesium and vitamin C.
European and Mediterranean regions primarily use the ground form of cinnamon. Asian and Latin American countries use whole and ground forms. Cinnamon pairs well with tomatoes, onions, yoghurt, nuts, bananas, oranges, peaches, apples, grapes, chocolate, corn, and cauliflower. It is used in its ground form in fruit based confections, cakes, pies, cookies, buns and breads.
However, watch out overcooking makes it bitter.
Country of Origin: Sri Lanka
It is available by 100g, 250g and 500g.
