A large proportion of the total usage of cinnamon is for culinary purposes. Many cultures use Ceylon cinnamon as a seasoning for savory and sweet foods. It can be bought as whole sticks (or quills), and used to flavour rice and meat dishes. The essential oil extracted from the dried inner bark of the cinnamon plant has long been used as a flavouring agent in foods, beverages, candies, and chewing gums. Cinnamon is used in cooking as either entire quills (or broken pieces), or as the dried ground spice. Ground cinnamon is used in baked dishes, with fruits, and in confections. It is used to spice mulled wines, creams and syrups in Europe. It’s warm, comforting flavour means it is often associated with dishes enjoyed in the colder months, like pumpkin pie, spiced lattes and mulled wine, but it can be used in a wide variety of recipes, from soups and stews to breakfast cereals and alcoholic drinks. Cinnamon is predominant in the spice blends of the East and Southeast Asia, and is a component of Chinese five spice powder (along with star anise, cloves, pepper, and fennel).
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