Ground Cinnamon: Types, Uses, Storage, Safety

生活职场 技术宅
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what is ground cinnamon

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Ground cinnamon is the finely powdered form of the dried inner bark of cinnamon trees (genus Cinnamomum). It has a warm, sweet, slightly spicy aroma and is used widely in baking, beverages, and savory dishes.

Key points:

  • Types:
    • Cassia (common in supermarkets): stronger, spicier, higher in coumarin.
    • Ceylon (“true” cinnamon): lighter, more delicate, lower in coumarin.
  • Uses: baked goods (cinnamon rolls, cookies), oatmeal, coffee/tea/chai, spice blends (pumpkin spice, garam masala), and savory dishes (chili, mole, tagines).
  • Substitution: About 1 cinnamon stick (2–3 inches) ≈ 1/2 teaspoon ground. Ground releases flavor quickly; sticks are better for infusing and can be removed.
  • Storage: Keep in an airtight container, away from heat and light. Best flavor within 6–12 months.
  • Note: Cassia cinnamon contains more coumarin; frequent large amounts aren’t recommended. Ceylon is a lower-coumarin alternative.