Cinnamon
Flavour Profile
Warm, woody, and intensely aromatic. It has a natural sweetness that tricks the brain, even though there is no actual sugar in it. It can be citrusy and delicate or spicy and bold depending on the variety.
Health Benefits
Cinnamon has a bit of manganese, which helps to keep your bones strong and your metabolism ticking over. It's also packed with polyphenols, which are essentially plant chemicals that act as antioxidants in your body. Don't expect miracles, but it's not just for flavour.
Buying Tips
Buy whole sticks if you can. They stay fresh for years, whereas ground cinnamon loses its punch in a few months.
Look for 'Ceylon' cinnamon if you want a delicate, floral vibe. Go for 'Cassia' if you want that classic, spicy, supermarket heat.
Storage
Keep it in a cool, dark cupboard. Heat and light are the enemies of spice.
If your ground cinnamon doesn't smell like anything when you open the jar, chuck it out. It's just brown dust at that point.
Cooking Uses
It's not just for porridge and cakes. Use it in savoury stews, chillies, and rubs for lamb or pork.
A whole stick dropped into a pot of rice or a braise adds a warm depth that people can't quite put their finger on.
Forkin' Food Theory
Cinnamon isn't actually a seed or a fruit. It is the dried inner bark of a tree.
Because it is basically wood, the flavour compounds are locked inside tough cellulose fibres.
This is why you should always 'bloom' your cinnamon in hot oil or butter at the start of cooking. Fat is a much better solvent than water for extracting those aromatic oils.
If you just stir it into a cold liquid at the end, you're missing half the flavour.