Origin and History:
Cinnamon is derived from the inner bark of trees from the genus Cinnamomum, primarily sourced from Southeast Asia, including Sri Lanka, Indonesia, and China. Known since ancient times, cinnamon was highly prized and was considered a luxury item in the ancient world, even used in Egyptian embalming rituals.
Flavor profile:
Cinnamon has a warm, sweet, and woody flavor, with subtle peppery and citrusy notes. The two main types of cinnamon, Ceylon (also called "true cinnamon") and Cassia, differ slightly in taste; Ceylon is lighter and sweeter, while Cassia has a stronger, spicier bite.
common usage:
Cinnamon is widely used in both sweet and savory dishes. It enhances flavors in baked goods, curries, sauces, and is essential in many global spice blends, such as garam masala and Chinese five-spice.
usage in cocktails:
Cinnamon is commonly used as a garnish, infusion, or in cinnamon syrup form. It pairs well with aged spirits like whiskey, rum, and brandy, often adding depth to winter cocktails and spiced drinks. A cinnamon stick is perfect for muddling or stirring, subtly releasing its aroma and flavor.
Liqueurs & Cordials:
- Fireball
- Goldschläger