Cinnamon – spice

The spice, consisting of the dried inner bark, is brown in colour and has a delicately fragrant aroma and a warm sweet flavour. Ground cinnamon is a rich source of calcium, iron, and vitamin K.

Cinnamon, (Cinnamomum verum), also called Ceylon cinnamon, bushy evergreen tree of the laurel family (Lauraceae). The spice derived from its bark. The spice, consisting of the dried inner bark, is brown in colour and has a delicately fragrant aroma and a warm sweet flavour. Cinnamon is used to flavour a variety of foods, from confections to curries to beverages, and is popular in bakery goods. It is principally employed in cookery as a condiment and flavouring material. It is used in the preparation of chocolate. Cinnamon is often used in savoury dishes of chicken and lamb. Cinnamon with sugar are often used to flavour cereals, bread-based dishes, such as toast, and fruits, especially apples. It can also be used in pickling and Christmas drinks such as eggnog. Ground cinnamon is composed of around 11% water, 81% carbohydrates (including 53% dietary fiber), 4% protein, and 1% fat. Ground cinnamon is a rich source of calcium, iron, and vitamin K.

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