Cinnamon

Cinnamomum verum

Origin: Sri Lanka and Myanmar.

Flavour: Sweet and spicy, slightly bitter.

Uses: Tea, sweet and savoury dishes, beverages, liqueur.

Dishes: Apple pie, pumpkin pie, eggnog, Mexican hot chocolate, Persian rice, Persian roll, Berbere spice mix (Ethiopian spice blend), Israeli coffee blend, franzbrötchen (German cinnamon roll).

Compliments: Mint, anise, nutmeg, clove, coriander, dill, oregano, paprika, parsley, basil, turmeric, cumin, thyme, rosemary.

Substitutes for Cinnamon: Allspice, nutmeg.