Cinnamon is one of the quintessential dessert spices because a touch of it brings in a warm earthy flavor to any dessert. It can also bring out a more complex flavor when combined with savory ingredients.

Where does cinnamon come from? The spice is actually the thin inner bark of the cinnamon tree, which originates in India and Sri Lanka. The shoots of the tree are stripped to get to the cinnamon layer and then the strips of bark are laid out to dry. The strips of bark roll up into the cinnamon stick shape we are accustomed to during this drying process. What most Americans consume is not true cinnamon, but actually the bark of a related species called cassia. Cassia bark is thicker and has a somewhat harsher taste. Interestingly, one of the largest importers of Sri Lankan true cinnamon is Mexico, as cinnamon is featured prominently in Mexican chocolate, coffee (especially the café de olla), and other drinks and sweets.

Cinnamon has been used regularly in Western cuisine since the Middle Ages as a means of adding flavor to combinations of meats and fruits. It is still commonly used in many Middle Eastern, North African, and Indian dishes, both savory and sweet. That’s what makes cinnamon such a beloved spice around the world. It’s ability to blend with sweet and salty flavors to bring out the best flavor and aroma of the dish. You can use cinnamon in its whole form or grind it to blend easier with other ingredients. As with other spices, freshly ground cinnamon will have a stronger flavor and well as a richer aroma than the pre-ground form. However, sometimes it’s worth it to sacrifice a bit of flavor for the convenience of powdered cinnamon considering that the cassia that is available to us Americans is more difficult to grind than true cinnamon.