Cinnamon
If you think cinnamon is just for cinnamon rolls or apple muffins, think again! Cinnamomum verum, or Ceylon cinnamon, is full of surprising twists—beyond the sweet scent that fills your kitchen.
True cinnamon vs. imposters: Most cinnamon sold in stores is actually Cassia, a distant cousin. Ceylon cinnamon is the real deal—sweeter, softer, and lower in coumarin (a compound that can be harmful in large doses).
It’s bark, literally: That cinnamon stick? It’s the dried inner bark of the tree. When harvested, the bark naturally curls into quills as it dries—nature’s spice scrolls!
Delicate, not dull: Ceylon cinnamon has a subtle, citrusy flavor that’s perfect for delicate desserts, cinnamon tea, and even savory dishes like Moroccan stews or Indian biryanis.
A family of flavor: Cinnamon belongs to the Lauraceae family, which also includes bay laurel, avocado, spicebush, and sassafras. All are known for their aromatic oils and culinary use.
Beyond baking: Ceylon cinnamon is loaded with antioxidants and has been studied for its potential to support blood sugar balance, inflammation, and brain health. It’s as good for your body as it is for your baking!
Grown with care: Ceylon cinnamon trees are native to Sri Lanka and parts of India. They can be grown at home in tropical or greenhouse settings with warm temps and rich, well-draining soil.
Whether you’re sprinkling it on cinnamon toast crunch or steeping it in cinnamon tea, this spice is a sweet and spicy gift from nature—wrapped in bark and packed with benefits!
