Cinnamon can pack a big punch of flavor, or blend in subtly to add a hint of warmth to a recipe. It is used all over the world in savory and sweet dishes.
The spice comes from the bark of a cinnamomum tree, and is largely made in Indonesia and China.
Usually, “common” cinnamon, also known as cassia cinnamon is most prevalent, though Ceylon, or “true,” cinnamon is rising in popularity. (Cassia cinnamon can be harmful in large quantities because it contains a compound called coumarin. Ceylon cinnamon is