Cinnamon
Sweet warmth for baking, coffee, and oatmeal - your go-to spice for cozy flavors.
What it is
Cinnamon is made from the dried inner bark of evergreen trees in the Cinnamomum family. When the bark dries, it naturally curls into quills, which are then ground into the familiar powder we know and love.
Flavor and texture
Warm, sweet, and slightly woody with hints of spice. The powder is fine and aromatic, releasing its fragrance when heated or mixed into batters and liquids.
Best uses
Perfect for baking cookies, cakes, and breads, sprinkling on oatmeal or toast, making spice blends, adding to coffee or hot chocolate, and seasoning savory dishes like stews and rice.
Storage & freshness
Store in an airtight container in a cool, dry pantry away from direct sunlight.
| As purchased | 6-12 monthsquality depends on bin turnover rate |
| Sealed (pantry) | 2-3 yearsif kept airtight in cool, dry conditions |
| Frozen | 4-5 yearsmaintains potency longer but not necessary |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Ground cinnamon loses potency faster than whole sticks due to increased surface area exposed to air.
Cooking tip
Add cinnamon early in the cooking process to allow its flavors to develop, but save a pinch to sprinkle on top of finished dishes for an extra aromatic boost.
Interesting note
Cinnamon was once so valuable it was considered more precious than gold, and ancient Egyptians used it in their mummification process.
Quick facts
Pairs well with
Nutrition snapshot
Basis: per 100 g · USDA FoodData Central · Match confidence: High