Ground Cinnamon

Warm, sweet, woody and aromatic.

Ground cinnamon seasons evenly but does not dissolve like sugar. A light dusting can work at the table, while a heavy dry layer may feel gritty; mix it into a moist food for a smoother result.

Cinnamon rolls, oatmeal, chai, coffee, baked fruit, cookies, cakes, curries, stews and homemade spice blends.

Start with 1/4 teaspoon per cup of oats or fruit; follow a specific recipe for baking.

Blend with other dry ingredients or stir into a small amount of liquid to avoid clumps.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Cook a chopped apple in a small pan with 2 tablespoons water and 1/4 teaspoon cinnamon until just tender. Add sugar only after tasting the apple. Spoon over oats, yogurt or pancakes and finish with a little lemon zest.

Cinnamon comes from inner tree bark. The bark curls as it dries into quills; grinding changes how quickly the flavor disperses through food. Different cinnamon species also have different aromatic characters, so ground powder and whole quills are not interchangeable by volume.

Cinnamon: bark, quills and species

Ground cinnamon. The physical package label identifies the exact supplier lot and cinnamon specification.

Check the physical package for the complete current ingredient and allergen statement. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch

Choose an available size above to see the current price. The selected option identifies the size and package format offered.

Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

• Compare with Ceylon Cinnamon Quill
• Explore Single Spices & Ingredients